How To Make Shimla Mirch Aloo Ki Sabji | Capsicum Potato Curry Recipe +Video

By Anjana Chaturvedi @maayeka

by Anjana Chaturvedi

Shimla mirch aloo ki sabji -Tangy delicious Potato and capsicum stir fry

Shimla mirch aloo ki sabzi is a very simple and easy recipe to make.It is a dry stir fry made with basic Indian spices and capsicum and potatoes. It is a very good tiffin recipes to pack in lunch boxes.

I have used green bell peppers to make this capsicum potato curry but you can use any color of bell pepper or use the all three of the colored peppers ,which will make the stir fry more colorful and appealing to eyes.

I have used boiled potatoes to make this shimla mirch aloo ki sabzi as it will get cooked quicker by using boiled potatoes but if you don't have boiled potatoes then just add the peeled and cubed potatoes in the tempering,cover and cook till done and then add the remaining ingredients.

Adding crushed peanut is my own twist to the simple regular aloo capsicum sabzi and every one at home now loved this curry with peanuts only. If you are allergic to peanuts or don't have peanuts in your pantry then just skip peanuts and follow the rest of the recipe ,it will turn awesome both ways !

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Shimla Mirch Aloo ki Sabzi , Capsicum and Potato Curry

Shimla mirch aloo ki sabzi -Potato and capsicum stir fry

Author: Anjana Chaturvedi

  • 3 medium Potatoes / Aloo boiled
  • 1 medium Tomatoes / Tamatar chopped
  • 2 tbsp Peanuts / Moongphali crushed(optional)
  • 1 tbsp Coriander Seeds / Sabut Dhaniya coarsely crushed
  • 8 Curry Leaves / Kadi Patta

  • Chop boiled potato and capsicum into medium size cubes.

  • Chop tomato finely ,chop the ginger and crush whole coriander seeds.

  • Heat oil in a pan add mustard seeds,cumin and asafoetida,when they start crackling add peanuts ,crushed coriander seeds and curry leaves,stir till peanuts are roasted to a golden color.

  • Now add turmeric and then add capsicum,ginger and half quantity of salt.

  • Mix every thing and cover the pan with a lid and cook on low heat for 2.3 minutes or till capsicum get half cooked and remain crisp and crunchy

  • Now add potato ,tomato, remaining salt and all the spices ,mix ,cover and cook for 3-4 minutes. stir once in between so it will not stick at the bottom.

  • Serving suggestions- serve with rice daal or bread(roti)

Filed Under: Tagged With: Dry Curry/Stir fry /side dish, capsicum, capsicum aloo sabji, capsicum potato curry, Indian Curries, Indian food, Indian recipes, Jain food, mirch, no onion and garlic recipe, Potato subzi/curry, shimla, shimla mirch, shimla mirch aloo sabji, stir fry, Subzis and curries, vegan food, vegetarian Sabzi and Curries, Uttar Pradesh Cuisine