Aloo Shimla Mirch Dry Veg Recipe or Capsicum Potato recipe is a simple, quick, and tasty recipe made with minimal ingredients available at your kitchen. Aloo Simla Mirch sabzi is a popular North Indian dish that is often cooked in homes.
It is a fast-cooking recipe and takes only 20 minutes to prepare this dish also it does not need much cooking skills. In this recipe potatoes and capsicum are sauteed together with onion, tomatoes, and basic spices like turmeric, coriander powder, red chili, cumin powder, mango powder, and garam masala. If you don’t prefer bell peppers or capsicums with a slight crunch and vibrant color, cook them slightly more until the edges begin to wilt.
Shimla Mirch aka capsicum is a wonderful vegetable that can be used to make various kinds of recipes. I am fond of the bright colorful bell-peppers and never miss the chance to buy it fresh from the grocery store. I always have it in my refrigerator and find a way or another to add it to my kid’s food. The bell peppers and potatoes work so well together that my carb-loving self finds them hard to resist.
In this recipe, I have used a combination of red, yellow, and green bell peppers to make this Aloo Shimla Mirch Dry Veg more colorful and appealing to eyes. However, you may use any color bell pepper (Shimla Mirch) to make this recipe.
Health Benefits of Bell Pepper
They are an excellent source of vitamin A, vitamin C, and potassium. Bell Peppers also contain a healthy dose of fiber, folate, and iron. Along with being full of nutrients, Bell Peppers delivers a satisfying and low-calorie crunch with every bite.
Bell peppers contain many healthy antioxidants, including capsanthin, violaxanthin, lutein, quercetin, and luteolin. These plant compounds are associated with many health benefits.
How to serve
This aloo Shimla Mirch goes well with chapatis or phulkas or parathas. It can also be served as a side dish with a dal-rice combination too. It is a very good tiffin recipe to pack in lunch boxes. I usually pack this Sabzi for lunch along with paratha for my husband. They turn out to be amazingly filling.
To make Aloo Shimla Mirch Dry Veg at home follow the detailed step by step recipe posted below.
Do try other similar recipes:
- Stuffed Capsicum
- Capsicum Dry Veg
- Arbi Masala Dry Veg
- Cabbage Dry Veg
- Aloo Palak Dry Veg
- Aloo Gobhi Dry Veg
- Beans-aloo Dry Veg
- Capsicum Dry Veg
- Aloo Methi Dry Veg
- Moong Dal Dry Veg
- Kundru Dry Veg
- Aloo Parwal Dry Veg
Preparation Time: 10mins ∏ Cooking Time: 20mins ∏ Servings: 3-4 person
Level: Beginners (Easy) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Aloo Shimla Mirch Dry Veg:
Step1: Heat the oil in a skillet or pan over medium-high heat. Once hot add cumin seeds and a pinch of asafoetida, cook for 15 seconds, or until it sputters.
Step2: Add crushed ginger-garlic, saute for 30 seconds. Then add finely chopped onion and saute on a medium flame for 3-4 mins.
Step3: Now add potato, mix it well. Saute it for 2-3 minutes on medium flame.
Step4: Cover the pan and let it cook for 4-5 minutes or until potatoes are cooked and soft. Keep stirring in between.
Step5: Open the lid and mix well. Lower the flame and add 2-3 green chili, 1/2 teaspoon turmeric powder, 2 teaspoon coriander powder, 1 teaspoon Kashmiri red chili powder, 1/2 teaspoon cumin powder and salt as per taste, saute for 30 seconds.
Step6: Add chopped tomatoes. Mix well. Cover the pan so that tomato turns soft and gets cooked faster. Remember to check it after a few minutes or so. This is done so that the vegetables don’t get burnt. So stir the veggies at intervals.
Step7: Open the lid and mix the masala paste and potato.
Step8: Now add chopped capsicum (bell pepper). Mix well. I have used red, green, and yellow capsicum in this recipe. You may use any color capsicum which is available.
Step9: Saute for 2-3 minutes on medium flame.
Step10: Cover the pan and let it cook for 3-4 minutes. Capsicum cooks quite fast as compared to other veggies. If you like the crunchy texture then cook it for 2-3 minutes. And if you want the soft texture then cook it for additional 3-4 minutes.
Step11: Open the lid, mix everything well. When the vegetables are cooked well add 1/2 teaspoon amchoor powder and 1/2 teaspoon garam masala. Mix well.
Step12: Cook for 2 minutes on medium-high flame then turn off the flame. Check the taste of aloo Shimla Mirch dry veg and adjust the spices and salt as per your taste and preference. Garnish it with some fresh coriander leaves.
Step13: Aloo Shimla Mirch Dry Veg is ready. Serve it hot/warm with your choice of dal and phulkas/parathas.
- I have prepared this recipe using onion, garlic, and ginger. However, you may totally skip it if you want.
- To reduce the cooking time you may also use boiled potatoes.
- The ratio of the Shimla Mirch and potatoes can be varied depending on one’s preference. You may also use only green capsicum for this recipe.