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Aloo Capsicum dry curry in a metal plate

Aloo Capsicum

Aloo Capsicum also know as Aloo Shimla Mirch is a delicious & very simple vegetarian Indian side dish that tastes so good with Chapathi, poori, paratha or rice. Make this simple Shimla Mirch dry Sabzi with green capsicums or bell peppers and potatoes with pantry ingredients.
4.88 from 8 votes
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Course: Main Course
Cuisine: Indian
Keyword: Aloo Capsicum, Aloo Capsicum Curry, Aloo Capsicum dry, Aloo Shimla Mirch, Aloo Shimla Mirch Sabzi
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3 people
Calories: 486kcal
Author: Meghna
Cost: $2.50


For garnish


  • Set a skillet or Kadai over medium high heat. Add about 1 tbsp oil. When the oil becomes moderately hot gently throw in the diced capsicums or shimla mirch and saute for about 1-2 mins. Set them aside.
  • Add the rest of the oil in the same Kadai or skillet. When the oil becomes moderately hot throw in the whole cumin seeds, bay leaves and dry whole red chilies. Allow them to sizzle just for a few seconds.
  • Now, add the chopped onion and fry until just beginning to turn golden around the edges.
  • Immediately add the ginger garlic paste and fry well until the raw smell completely disappears.
  • Next, add the tomato paste and the dry spices ( add the garam masala powder 1/2 the quantity, the rest will be used as garnish). Fry the masala well until you see streaks of oil appearing. Add salt too.
  • Now, add the sliced tomatoes and fry well until the tomatoes become mushy and oil begins to ooze out. You will notice that the color of the bhuna masala will darken at this stage.
  • Add the ginger and chilies and mix well with the Bhuna Masala.
  • Now, add the boiled and diced potatoes and the shallow fried capsicums. Roast them well with the bhuna masala for about 5-6 mins.
  • Turn of the flame and add the crushed kasturi methi and the left over garam masala powder. Give the Aloo capsicum curry a good mix and serve hot with Chapathis, pooris, parathas or rice.



  • Measuring Units used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  • Boiled Potatoes: you can boil unpeeled small whole potatoes in an Instant Pot for just 3 mins on HIGH pressure followed by a quick release.
  • Can you use raw potatoes instead of boiled? Yes, you can. In that case quater the potatoes and than add them into the bhuna masala and fry well. Sprinkle some water cover and cook the potatoes until 90% done. Than add the capsicums and follow the rest of the recipe as such.
  • How to make Aloo Capsicum without onion? Follow the same recipe and skip adding the onion. You can also swap the ginger garlic paste with only ginger paste.
  • Serving Ideas: Aloo Capsicum curry or Aloo Shimla Mirch tastes best with Chapathis, Pooris, parathas or even dal and rice.
  • Storing Tips: The Aloo Capsicum stays good for 4 days in the fridge when stored in air tight containers.
  • Re-heating Tips: Heat the Aloo Shimla Mirch in a skillet sprinkling a afew drops of water and stirring from time to time. You can also re heat the curry in the microwave oven. 
  • Note: Re heating the Aloo Capsicum dry sabzi will cook the capsicums slightly and make them tender. The capsicums will also loose there vibrant green color.
Nutrition Facts
Aloo Capsicum
Amount Per Serving
Calories 486 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 3g19%
Sodium 309mg13%
Potassium 1888mg54%
Carbohydrates 60g20%
Fiber 14g58%
Sugar 9g10%
Protein 11g22%
Vitamin A 1400IU28%
Vitamin C 162mg196%
Calcium 135mg14%
Iron 13mg72%
* Read our privacy policy - Calorie information is provided as a courtesy only and should be leveraged as an estimate rather than a guarantee.Percent Daily Values are based on a 2000 calorie diet.


Calories: 486kcal | Carbohydrates: 60g | Protein: 11g | Fat: 25g | Saturated Fat: 3g | Sodium: 309mg | Potassium: 1888mg | Fiber: 14g | Sugar: 9g | Vitamin A: 1400IU | Vitamin C: 162mg | Calcium: 135mg | Iron: 13mg