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Aloo Shimla Mirch

Aloo Shimla Mirch Recipe

5 from 1 vote
Aloo Shimla Mirch, also known as Potato and Capsicum Curry, is a popular vegetarian side dish in Indian and Pakistani cuisine, known for its vibrant colors, mild spiciness, and satisfying texture from tender potatoes and crisp bell peppers This dish is commonly served with roti, paratha, rice, or naan and can be prepared as a dry curry or with a tomato-based gravy.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • Potatoes Aloo: 750 gm (about 3 medium)
  • Bell Peppers / Capsicum / Shimla Mirch: 500 gm about 3–4 medium
  • Tomatoes Tamatar: 400 gm (3 medium)
  • Onion: 1 large optional, depending on recipe
  • Garlic: 4 cloves optional, depending on recipe
  • Ginger Adrak: 2 tsp (chopped)
  • Green Chilies Hari Mirch: 2 (chopped)
  • Turmeric Powder Haldi: 3/4 tsp
  • Red Chili Powder Laal Mirch: 2 tsp
  • Coriander Powder Dhaniya: 1.5 tsp
  • Garam Masala Powder: 1/4 tsp
  • Mango Powder Amchoor: 1.5 tsp
  • Cumin Seeds Sabut Jeera: 1 tsp
  • Mustard Seeds Rai: 1/2 tsp
  • Asafoetida Hing: 1/3 tsp
  • Gram Flour Besan: 2 tbsp
  • Ginger Garlic Paste: 1 tsp optional
  • Fresh Coriander Cilantro: A few leaves (chopped)
  • Cooking Oil: 2–3 tbsp
  • Salt Namak: To taste

Equipment

  • Large frying pan or skillet
  • Pressure cooker (optional, for faster cooking)
  • Knife and cutting board
  • Mixing bowls
  • Measuring spoons and cups
  • Ladle or spoon for stirring
  • Serving plate

Method
 

  1. Wash and peel the potatoes, then cut them into slightly large cubes.
  2. Wash the capsicums and chop them into medium-sized cubes.
  3. Chop the tomatoes and grind them with green chilies to make a fine paste.
  4. Heat oil in a pressure cooker or pan and add cumin seeds. When they start crackling, add asafoetida and then the gram flour.
  5. Roast the gram flour on low heat, stirring continuously, until it turns golden brown and gives off a roasted aroma.
  6. Add the tomato paste and all the spices (turmeric, red chili powder, coriander powder, garam masala, mango powder), and stir-fry until the mixture starts releasing oil.
  7. Add the chopped potatoes, capsicums, and ginger, and mix well to coat them with the spice mixture.
  8. Add 1.75 cups of water and stir to combine.
  9. Close the lid of the pressure cooker and cook on medium heat for 3 whistles or until the potatoes and capsicums are tender.
  10. Once the pressure has released, open the cooker and mix in chopped fresh coriander.
  11. Serve hot with roti, paratha, or rice.

Notes

Substitutions:
Capsicum: Can be substituted with green bell peppers or yellow/orange peppers.
Gram flour (Besan): Can be omitted if making a tomato-based gravy instead of a besan-thickened one.
Mango powder (Amchoor): Can be replaced with lemon juice for tanginess.
Garam masala: Can be substituted with a blend of cinnamon, cardamom, and cloves.
Storage:
Store in an airtight container in the refrigerator for up to 3 days.
Reheat on the stovetop over medium heat, adding a splash of water if needed to restore moisture.
Pro Tips:
For a crispier texture, fry the potatoes and capsicums separately before adding to the gravy.
Adding a pinch of sugar can balance the acidity of the tomatoes.
Use fresh coriander and garam masala just before serving for maximum flavor.