Shimla Mirch Aloo Sabzi: Delicious Capsicum Potato Curry Recipe
30 minutes
682 reads
About Shimla Mirch Aloo Sabzi: Delicious Capsicum Potato Curry Recipe
Dive into the vibrant flavors of Shimla Mirch Aloo Sabzi, a delightful Indian capsicum and potato curry. This recipe expertly blends the sweetness of bell peppers with the earthiness of potatoes, creating a harmonious taste sensation. The fragrant blend of ginger, garlic, and warming spices like coriander and chili powder will tantalize your taste buds.Easy to make and incredibly versatile, this vegetable curry is a perfect accompaniment to roti, naan, rice, or any bread of your choice. Whether it's a weeknight dinner or a special occasion, this Shimla Aloo Sabzi is sure to impress.Get ready to experience the authentic taste of India with this simple yet flavorful recipe, perfect for both novice and experienced cooks. Its wholesome ingredients and satisfying taste make it a culinary gem.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Spice Paste
- 1 tbsp Ginger Garlic Paste
- 1 Onion finely chopped (or 1/2 cup of onion paste), medium
- 1 tsp Chili Powder red
- 1 tsp Coriander Powder dhania
- 1/2 tsp Garam Masala
- 1/2 tsp Turmeric Powder haldi
- 1.5 tsp Salt or to taste
Vegetables
- 4 Bell Peppers bell peppers, chopped into 1-inch pieces, medium-sized
- 3 Potato bite-sized pieces, cut into small
Other Ingredients
- 5 tbsp Vegetable Oil
- 1/4 tsp Asafoetida hing
- 1/2 cup Water or more as needed
Instructions
Prepare the Spice Paste
- Combine ginger-garlic paste, chopped onion, red chili powder, coriander powder, garam masala, turmeric powder, and salt in a bowl. Mix well to form a smooth paste, adding a little water if needed.
Sauté the Spices
- Heat oil in a wok or pan over medium heat. Add asafoetida and reduce heat. Once the asafoetida changes color (about 30 seconds), add the prepared spice paste.
Cook the Paste
- Sauté the masala until the oil starts separating from the paste. Add 1/2 cup of water and bring to a boil.
Add Potatoes
- Add the potatoes to the simmering sauce, mix well, and cover the pan. Cook for 5 minutes on low heat.
Add Capsicum and Finish
- Add the chopped capsicum, stir well, cover the pan again, and continue cooking until both the potatoes and capsicum are tender (about 5-7 minutes). Adjust water if needed to maintain desired consistency.
Serve
- Remove from heat and serve hot with roti, chapati, naan, or rice. Garnish with fresh coriander leaves (optional).
Recipe Notes
Expert Tips for the Best Shimla Mirch Aloo Sabzi
- For a richer flavor, use a combination of both green and red bell peppers.
- If you prefer a spicier curry, add more red chili powder or a few green chilies.
- Adjust the amount of water to achieve your desired consistency—thicker or thinner.
- To enhance the aroma, add a bay leaf while sautéing the spices.
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Recipe Nutrition
Calories: 204kcalCarbohydrates: 11gProtein: 1gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 855mgFiber: 2gSugar: 3g
Simran Sayyed
Articles: 34
4 Comments
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Looks so appetizing! Thank you for posting.
Looks incredible! Thanks for the details.
Thanks for the inspiration! Looks tasty.
Absolutely scrumptious! Thanks for the recipe.