Aloo Shimla Mirch Ki Sabji
Are you looking for a simple yet delicious vegetarian recipe? Try Aloo Shimla Mirch Ki Sooki Sabji, a classic North Indian dish, is a delightful and easy-to-make dry curry that combines the potato (aloo) and the vibrant bell pepper (shimla mirch). This flavorful dish is perfect for a quick weekday lunch or dinner and pairs beautifully with rotis, parathas, or even as a side with dal and rice.
It’s a versatile and flavorful dish that can be prepared quickly. Whether you are a beginner or an experienced cook, this recipe will surely be a hit at your dining table. Enjoy the vibrant flavours and delightful textures of this classic Indian curry! Let’s dive into the recipe and learn how to prepare this delicious vegetarian delight!
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🌿 Ingredient Notes for Aloo Shimla Mirch
Here are detailed notes on each ingredient:
Potatoes (Aloo) Use starchy potatoes They hold their shape well and absorb flavors.
Bell Peppers (Shimla Mirch): Here I have used only green pepper. You can use any colour of bell pepper—green, red, yellow, or orange. Each colour offers a slightly different flavour.
Onion: I prefer to use red onions. To enhance the overall flavour you can also use yellow or white onion.
Tomato: Use ripe, juicy tomatoes for the tanginess of the sabji.
Ginger-Garlic: Ginger-garlic adds a robust flavour and aroma. Always use fresh ginger and garlic for the best flavour.
Oil: You can use vegetable, Mustard or any other oil for a traditional flavour. Oil is essential for sautéing the spices and vegetables, adding richness to the dish.
Spices: – Spices like Cumin (jeera), Mustard seeds, and Asafoetida are added to the oil while tempering and they give a nice flavour and help in easy digestion.
👩🍳 How to make Aloo Shimla Mirch Step-by-Step
Preparation
- Peel and slice the potatoes.
- Chop the bell peppers into medium-sized pieces.
- Finely chop the onion and tomatoes.
- Slit the green chilli, if using.
Method
- Heat 2-3 tbsp oil in a pan over medium heat.
- Add 1 tsp cumin seeds,1/4 tsp Asafoetida and 1 tsp mustard seeds. Let them splutter.
- Now add chopped ginger-garlic and Sauté for a minute.
- Add the finely chopped onion and sauté until translucent.
- Mix in 1/2 tsp turmeric powder, 1 tsp red chilli powder, and 1 tsp coriander powder.
- Add the sliced 3 medium-sized potatoes and stir to coat with spices.
- Add salt to taste and 2-3 tbsp water and mix them well.
- Then Cover the pan and cook on medium-low heat. Stir occasionally.
- Cook until the potatoes are tender (5-8 minutes)
- Add Sliced bell peppers and cook on medium-low heat. Stir occasionally.
- Cook until the potatoes are cooked and the bell peppers are slightly crunchy (5-8 minutes).
- Add 1/2 tsp garam masala, 1 sliced tomato and a few chopped coriander and mix well.
- Cook for another 2 minutes.
- Turn off the heat and garnish with fresh coriander leaves.
- Serve hot with roti, paratha, or rice.
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Serving Suggestions for Aloo Capsicum Recipe
Here are some serving suggestions:
Indian Breads Like Naan, Roti/Chapati, Paratha or Puri.
Rice Varieties Like Steamed Basmati Rice, Jeera Rice, Pulao or Brown Rice.
Raita like Cucumber Raita, Mango Raita or Boondi Raita etc.
Side dishes Like Salad, Chutneys Pickles etc.
Beverages like Lassi, Buttermilk (Chaas) Masala Chai etc.
Desserts like Gulab Jamun, Rice Kheer or halwa.
Dal like Dal Tadka, Dal Fry.
Yoghurt: Serve with a side of plain yoghurt or raita to balance the spices and add a cooling
As part of a Thali
- Traditional Thali: Include the sabji as part of a traditional Indian thali, along with other dishes like dal, rice, chapati, salad, and a sweet dish.
Tips for Making the Perfect Aloo Shimla Mirch Dry Sabji
Here are some suggestions to ensure your sabji turns out delicious every time:
Uniform Chopping
- Cut the potatoes and bell peppers into uniform sizes. This ensures even cooking and a consistent texture.
Use Fresh Ingredients
- Use fresh ginger-garlic paste, and fresh tomatoes for a more vibrant flavour. Fresh ingredients make a noticeable difference in taste.
Proper Sautéing
- Ensure you sauté the onions until they are translucent.
Spice Balance
- Balance the spices according to your taste. Start with the recommended quantities and adjust as needed. Remember, you can always add more spices, but it’s hard to fix if it’s too spicy.
Low and Slow Cooking
- Cook the sabji on medium to low heat. This allows the flavours to meld together and prevents the vegetables from burning or sticking to the pan.
Cover and Cook
- Cover the pan while cooking to trap steam, which helps to cook the vegetables evenly and quickly.
Check for Doneness
- Ensure the potatoes are cooked through but still firm. Overcooking can lead to mushy potatoes.
Adjust Seasonings
- Taste the sabji before serving and adjust the salt, spices, or acidity (lemon juice or Amchoor powder) as needed.
Frequently Asked Questions (FAQs)
Yes, you can use any colour of bell pepper (green, red, yellow, or orange) for this recipe. Each colour adds a slightly different flavour and sweetness to the dish.
To prevent the potatoes from sticking to the pan, use enough oil and cook on medium heat. Stir the sabji occasionally, if needed, add a little water to prevent sticking.
Yes, you can make this curry without onions and garlic. Just skip the onion and garlic in the recipe and proceed with the rest of the ingredients.
You can also add other vegetables as per your choice like peas, carrots, or cauliflower into this curry. Just adjust the cooking time to ensure all vegetables are cooked through.
Variations of Potato and Bell Pepper Curry
Potato and bell pepper curry, or Aloo Shimla Mirch Ki Sabji, is a versatile dish that can be adapted in many ways to suit different tastes and dietary preferences. Here are some popular variations:
Aloo Shimla Mirch in Tomato Gravy
- Blend 2-3 tomatoes into a puree and cook it with spices before adding the potatoes and bell peppers. This version is great for those who prefer a curry with more gravy.
Shimla Mirch Aloo with Paneer
- Add 200 grams of paneer (cottage cheese), cubed.
- Fry the paneer cubes separately until golden and add them to the sabji towards the end of the cooking process. Paneer adds a rich texture and protein content
Aloo Shimla Mirch with Yogurt
- Add 1/2 cup of yoghurt (curd) towards the end of the cooking process to create a creamy and tangy variation. Ensure the heat is low to prevent curdling.
Aloo Shimla Mirch with Peas
- Add 1 cup of green peas along with the potatoes and bell peppers. The addition of peas adds sweetness and enhances the nutritional value.
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🥣 Storing and Reheating Aloo Shimla Mirch Ki Sabji
Storing Aloo Shimla Mirch Ki Sabji
Allow the sabji to cool down to room temperature before storing. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the sabji in a freezer-safe container for up to 1-2 months.
Reheating Aloo Shimla Mirch Ki Sabji:
You can reheat the curry on the stovetop in a pan over medium heat, stirring occasionally. If the curry seems dry, add a tablespoon of water. You can also reheat it in the microwave by placing it in a microwave-safe dish, covering it, and heating it for 2-3 minutes, stirring halfway through.
🧾Recipe Card
Aloo Shimla Mirch Ki Sabji Recipe
Materials
- 3 medium potatoes peeled and diced
- 2 bell peppers any color, chopped
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1/4 teaspoon Asafoetida (hing)
- 1 medium onion finely chopped
- 1-2 tomatoes chopped
- 1 teaspoon ginger chopped
- 1 teaspoon garlic chopped
- 1 green chili slit (optional)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2-3 tbsp water
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves chopped (for garnish)
Instructions
Step 1: Prepare the Ingredients
- Peel and dice the potatoes.
- Chop the bell peppers into medium-sized pieces.
- Finely chop the onion and tomatoes.
- Slit the green chili, if using.
Cook the Sabji
- Heat oil in a pan over medium heat.
- Add cumin seeds,Asafoetida and mustard seeds. Let them splutter.
- Add chopped ginger-garlic and Sauté for a minute.
- Add the finely chopped onions and sauté until translucent.
- Mix in turmeric powder, red chili powder, and coriander powder.
- Add the diced potatoes Stir to coat with spices.
- Add salt to taste and water and mix well.
- Cover the pan and cook on medium-low heat. Stir occasionally.
- Cook until the potatoes are tender (5-8 minutes)
- Add chopped bell peppers cook on medium-low heat. Stir occasionally.
- Cook until the potatoes are cooked and the bell peppers are slightly crunchy (5-8 minutes).
- Add garam masala, tomatoes and chopped coriander and mix well.
- Cook for another 2 minutes.
Garnish and Serve
- Turn off the heat and garnish with fresh coriander leaves.
- Serve hot with roti, paratha, or rice.
Video
Notes
Tips for Perfect Aloo Shimla Mirch Ki Sabji
- Add other veggies like peas or carrots for extra nutrition.
- Adjust spices according to your taste preference.
- For a tangy twist, add a teaspoon of lemon juice before serving.
- Don’t add too much water as watery or mushy, soggy veggies are not fun to eat.
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