This easy aloo shimla mirch recipe (potatoes and capsicum Curry) is a healthy mix of potatoes and capsicum or green bell peppers and gravy is onion-tomato.Its signature spices.It is a dry vegan curry that comes together in 30 minutes and is absolutely delicious with roti,Boil Rice and side with,Mint Peanut Chutney (Mint Groundnut Chutney),Khatti Dal | Hyderabadi khatti dal
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Aloo Shimla Mirch (Potatoes & capsicum Curry)
Aloo Shimla Mirch (potatoes and capsicum Curry) is easy to prepare and tastes incredibly delicious dry sabzi recipe. This is Punjabi style vegetable dish.
This delicious ‘dry curry’ or sabzi is served with chapati and maybe a pickle or kuchumber-Salad,Boil Rice,Chana Daal (Split Yellow Gram Daal) on the side as a complete meal.
This Potatoes and capsicum curry is a one-pot dish and super easy to make. Shallow fry the potatoes and capsicum.Then add into Punjabi style onion-tomato masala. You’ll have tasty sabzi ready.
This quick vegan aloo Shimla Mirch curry is my vegan version of potatoes and capsicum curry. Aloo Shimla Mirch ( potatoes and capsicum Curry) used to be a popular vegetable meal.
You’ll Love This Recipe
You’ll need only 12 ingredients used this aloo Shimla Mirch.
One-pot vegetarian dish.
Perfect to pack in the lunchbox.
Makes Quick Lunch.
Made in 30 minutes.
Ingrdients Substitute
Capsicum: I have used green bell pepper. You can use colored ones like red, and yellow.
Potato: When it comes to Pakistan. I prefer to use namkin also.
Ginger garlic: Most of the time I prefer to freshly grate my ginger and garlic. Alternatively you can use store-bought or homemade Ginger Garlic Paste (adrak lasan paste)
Onion:I have used homemade Caramelized Onion Puree (onion paste).
Tomato:I prefer to use homemade Tomato Paste (Homemade Tomato Paste).
Spices: I have used regular spices like Coriander powder, turmeric powder, salt, Cumin powder, red chili powder, and red chili flakes.
How To Make Aloo Shimla Mirch?
Heat 1/4 cup of oil. Add 4 tbsp of homemade Caramelized Onion Puree (onion paste)and fry for a minute until changes color.
Now add 1 tablespoon of homemadeGinger Garlic Paste (adrak lasan paste). Saute for 30-40 seconds or until the raw smell of ginger goes away.
Next, add 1/2 cup of homemadeTomato Paste (Homemade Tomato Paste),along with , spices like,1 tbsp of Coriander powder, 1 tsp of Cumin powder, 1 tsp of salt, 1 tsp to turmeric powder,1 tbsp of red chili powder, 1 tsp of red chili flake.
If you feel the masala is sticking, you may add 1/4 cup water.
Now add the potatoes and to it and mix.Cook the potatoes on medium-low heat for 10-15 minutes or till the potatoes are tender.
Add chopped capsicum and cover the pan and cook for additional 6-7 minutes on low flame or till the capsicum are tender but not soggy.
Turn off the heat.
More vegetarian dish
Aloo Methi Fry (Fenugreek Potato Recipe)
Karela Sabji (Bitter Gourd Recipe)
Aloo Mogri Ki Sabji ( mooli ki phalli)
Storage Aloo Shimla Mirch
Stay good for 2 days in the fridge in an airtight container and reheat stove top, microwave until 🔥.
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Aloo-shimla-mirch
Ingredients
- 4 Medium Potatoes Cut into small
- 2 Medium Capsicum I have used green capsicum you can used any color
- 1 Tbsp Coriander Powder
- 1 Tsp Cumin Powder
- 1 Tsp Salt
- 1 Tsp Turmeric Powder
- 1 Tbsp Red chili Powder
- 1 Tsp Red chili Flakes
- 1/4 Cup Oil
- Water as needed
- 4 Tbsp Onion paste
- 1/2 Cup Tomato
Instructions
- Heat 1/4 cup of oil.Add 4 tbsp of homemade Caramelized Onion Puree (onion paste)and fry for a minute until change color.
- Now add 1 tablespoon of homemadeGinger Garlic Paste (adrak lasan paste). Saute for 30-40 seconds or until the raw smell of ginger goes away.
- Next,add 1/2 cup of homemadeTomato Paste (Homemade Tomato Paste),along with , spices like,1 tbsp of Coriander powder, 1 tsp of Cumin powder, 1 tsp of salt, 1 tsp to turmeric powder,1 tbsp of red chili powder, 1 tsp of red chili flake.
- If you feel the masala is sticking, you may add 1/4 cup water.
- Now add the potatoes and to it and mix.Cook the potatoes on medium-low heat for 10-15 minutes or till the potatoes are tender.
- Add chopped capsicum and cover the pan and cook for additional 6-7 minutes on low flame or till the capsicum are tender but not soggy.
- Turn off the heat.
- Serve
