Capsicum Potato Curry (Shimla Mirch Aloo Sabzi): A Simple North Indian Recipe
30 minutes
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About Capsicum Potato Curry (Shimla Mirch Aloo Sabzi): A Simple North Indian Recipe
Dive into the vibrant flavors of North India with this easy-to-make Capsicum Potato Curry, also known as Shimla Mirch Aloo Sabzi. This vegetarian delight combines the heartiness of potatoes with the delightful crunch of bell peppers, all seasoned with aromatic spices for a truly authentic taste.Perfectly balanced and bursting with flavor, this curry is a weeknight winner. Serve it hot with fluffy roti, naan, paratha, or steamed rice for a complete and satisfying meal. Whether you're a seasoned cook or a kitchen novice, this recipe is sure to impress!Get ready to experience the comforting warmth of this classic North Indian dish – a perfect blend of simple ingredients and bold spices.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Vegetables
- 3 Bell Peppers capsicum, diced
- 3 Potatoes medium-sized, par-boiled
- 1/4 cup Coriander chopped, plus extra for garnish
Spices
- 1/2 tsp Cumin Seeds
- 1 pinch Asafoetida hing
- 1/2 tsp Turmeric Powder
- 1.5 tsp Salt or to taste
- 1/2 tsp Chili Powder adjust to your spice preference, red
- 1/2 tsp Garam Masala
Other
- 4 tbsp Vegetable Oil
Instructions
Preparation
- Heat vegetable oil in a pan or pot over medium heat. Once hot, add cumin seeds and asafoetida. Let the cumin seeds crackle.
Adding Spices and Potatoes
- Add turmeric powder. Stir well for 30 seconds to cook out the rawness of the spices. Now add the par-boiled potatoes. Stir gently to coat them with spices and cover. Cook for 2-3 minutes on low flame without adding water.
Adding Capsicums and Final Seasoning
- Add the diced bell peppers and mix well. Stir in salt, red chili powder, and garam masala. Cover the pan again and cook for another 5-7 minutes or until the peppers are tender-crisp, stirring occasionally.
Finishing Touches and Serving
- Stir in the chopped cilantro. Turn off the heat and let it sit for 2 minutes. Garnish with additional cilantro leaves (optional). Serve hot with your favorite bread or rice.
Recipe Notes
Expert Tips for the Best Capsicum Potato Curry
- For extra flavor, add a small finely chopped onion along with the spices.
- Adjust the amount of red chili powder according to your preferred spice level.
- Don't overcook the potatoes or capsicum; aim for tender-crisp texture.
- For a richer taste, consider adding a teaspoon of ginger-garlic paste with the spices.
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Recipe Nutrition
Calories: 219kcalCarbohydrates: 12gProtein: 2gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gSodium: 1140mgFiber: 2gSugar: 3g
Saba Shaikh
Articles: 176
3 Comments
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Looks so yummy! Excited to make it.
I’m eager to make this recipe!
This looks perfect! Thanks for posting.