Aloo Capsicum is a comforting side dish that is made using potatoes, bell pepper, onion, tomato, herbs and spices. This is a dry curry that can be made quickly and tastes delicious as potatoes and bell pepper are a great combination. It is also called Aloo Shimla Mirch and pairs up well with bread, rice, roti, pulao etc. Learn to make Aloo Capsicum with the help of step by step pictures and video.
I love dry curries as much as I love gravies. Dry curries pair up well with roti and rice, mittu also loves it. One day when the lunch was just for me and her we enjoyed this aloo capsicum with soft roti, it was so delicious and comforting. Do try this easy and quick aloo capsicum and enjoy!
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About Aloo Capsicum
Aloo Capsicum is a tasty curry that pairs up well with rice, roti, bread, pulao, variety rice etc. This Aloo Shimla Mirch is such a savior for those busy days. It can be used as a wrap filling oreven sandwiches. This side dish comes together in 30 minutes soo easy and quick to make.
When I run out of ideas for lunchbox I make this for rice or roti as both the kids love it. This curry is so versatile you can plus or minus the ingredients and make it. It is a semi dry sabzi but you can make it gravy by adding more tomatoes and water. This goes well even for parathas.
You can even add other vegetables like peas, cauliflower along with potato and capsicum. Be creative and make it with other colorful vegetables of your choice and enjoy making. You can skip tomatoes and make it more dry too.
Aloo Capsicum Video
Aloo Capsicum Ingredients
- Potato – I have cut potatoes into small wedges, you can cube them and use too.
- Capsicum – I have used green and red bell pepper cut into slightly thin strips to match potatoes.
- Onion, Tomato – Onion and tomato is sauteed and used.
- Ginger garlic paste – Ginger garlic paste adds flavor to the curry.
- Spice powders – Turmeric powder, garam masala powder, red chili powder and coriander powders are used.
- Tempering – Oil is heated and cumin seeds is tempered.
- Kasoori methi – Kasoori methi is crushed and added at the final stage.
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How to make Aloo Capsicum Step by Step
1.Heat 2 tablespoon oil add 2 cups potato cut into wedges.
2.Fry and cook until golden as shown below. Transfer to a plate and set aside.
3.Add little more oil if needed. Add 1/2 teaspoon cumin seeds let it splutter.
4.Add 1/2 cup onion sliced along with 1 teaspoon ginger garlic paste and salt to taste.
5.Saute for a minute then add 1/3 cup tomatoes.
6.Saute well then cook covered until tomatoes turn mushy.
7.Now add 1/4 teaspoon turmeric powder, 1 heaped teaspoon red chili powder, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala powder. Give a quick mix.
8.Add 2 cups capsicum along with salt if needed. Give a quick sauté.
9.Add 1/4 cup water give a quick mix.
10.Let it cook for 2 minutes.
11.Now add fried potatoes.
12.Give a quick mix. Cook covered for 2 minutes.
13.Add 1 teaspoon kasoori methi, crush and add it.
14.Give a quick mix and switch off.
Aloo Capsicum is ready!
Expert Tips
- Potatoes – You can use regular potatoes or baby potatoes too.
- Bell pepper – I have used red and green bell pepper to make it look colorful.
- Size – Chopping potatoes and capsicum is purely your preference. You can cut into cubes too but make sure to have both of similar size.
- Tomatoes – You can skip tomatoes completely and make a dry subzi.
- Gravy – If you want more gravy add more tomatoes , water, and boil it.
- Variation – If you like your subzi to have a tangy taste then add a pinch of dry mango powder or amchur powder. Add a pinch of chat masala powder for extra zing.
Serving and Storage
Serve Aloo Capsicum with roti or rice. The left over curry can be stored in fridge and it keeps well for 1 or 2 days. Reheat while serving, sprinkle little water while reheating.
FAQS
1.What other vegetables can I add?
You can add peas, carrot, mushroom, cauliflower etc.
2.Can I make this as gravy?
Yes add more tomatoes, sauté well until mushy boil with water to make it with gravy.
3.What can I serve aloo capsicum with?
You can serve aloo capsicum with roti, flatbreads like roti, paratha, rice, pulao etc.
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📖 Recipe Card
Aloo Capsicum Recipe | Aloo Shimla Mirch Recipe
Ingredients
- 2 cups potatoes
- 2 cups bell pepper
- 2 tablespoon oil
- 1/2 teaspoon cumin seeds
- 1/2 cup onion
- 1/3 cup tomatoes
- 1 teaspoon ginger garlic paste
- 1/4 teaspoon turmeric powder
- 1 heaped teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1 teaspoon kasoori methi
- water as needed
- salt to taste
Instructions
- Heat 2 tablespoon oil add 2 cups potato cut into wedges.
- Fry and cook until golden as shown below. Transfer to a plate and set aside.
- Add little more oil if needed. Add 1/2 teaspoon cumin seeds let it splutter.
- Add 1/2 cup onion sliced along with 1 teaspoon ginger garlic paste and salt to taste.
- Saute for a minute then add 1/3 cup tomatoes.
- Saute well then cook covered until tomatoes turn mushy.
- Now add 1/4 teaspoon turmeric powder, 1 heaped teaspoon red chili powder, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala powder. Give a quick mix.
- Add 2 cups capsicum along with salt if needed. Give a quick sauté.
- Add 1/4 cup water give a quick mix.
- Let it cook for 2 minutes.
- Now add fried potatoes.
- Give a quick mix. Cook covered for 2 minutes.
- Add 1 teaspoon kasoori methi, crush and add it.
- Give a quick mix and switch off.
- Aloo Capsicum is ready!
Video
Notes
- Potatoes – You can use regular potatoes or baby potatoes too.
- Bell pepper – I have used red and green bell pepper to make it look colorful.
- Size – Chopping potatoes and capsicum is purely your preference. You can cut into cubes too but make sure to have both of similar size.
- Tomatoes – You can skip tomatoes completely and make a dry subzi.
- Gravy – If you want more gravy add more tomatoes and water, and boil it.
- Variation – If you like your subzi to have a tangy taste then add a pinch of dry mango powder or amchur powder. Add a pinch of chat masala powder for extra zing.
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