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aloo capsicum masala recipe, how to make aloo shimla mirch masala

aloo capsicum masala recipe with step by step photos – a semi gravy recipe of capsicum (green bell peppers) and potatoes in an onion-tomato base.

here is a simple homely punjabi recipe, i make with potatoes and capsicum to go with rotis or chapatis. the recipe also goes well in a tiffin box. this is not a spicy sabzi. for a spicier taste, you can increase the red chili powder and garam masala powder.

to save time, i have sauteed the potatoes in oil. you can also boil them first or you can also cook the potatoes along with the capsicum. for some crunch, i add cashews but you can skip them. another recipe i make with capsicum and potato is this dry sabzi of punjabi aloo capiscum. for more delicious capsicum recipes, you can check this collection of 25 capsicum recipes.

serve aloo capsicum masala with rotis. the sabzi also goes well as a side dish with dal-rice.

if you are looking for similar recipes then do check aloo gobi, aloo matar, aloo gajar, bharwan shimla mirch, paneer capsicum and capsicum masala recipe.

aloo capsicum masala recipe card below:

5 from 2 votes
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aloo capsicum masala recipe | aloo shimla mirch recipe
prep time
15 mins
cook time
25 mins
total time
40 mins
 
aloo capsicum masala recipe - a semi gravy recipe of capsicum (green bell peppers) and potatoes in an onion-tomato base.
course: main
cuisine: north indian, Punjabi
servings: 3 to 4
author: dassana
ingredients (1 cup = 250 ml)
main ingredients:
  • 3 medium capsicum Or 1 cup chopped capsicum (shimla mirch)
  • 6 small potatoes Or 3 medium potaotes Or 1.25 to 1.5 cups small potato cubes
  • 10 to 12 cashews (kaju) - optional
for the onion-tomato masala:
  • 2 to 3 tablespoon oil
  • 1 medium onion, finely chopped Or 1/3 cup finely chopped onion
  • 1 teaspoon ginger-garlic paste (adrak lahsun ka paste) Or ½ inch ginger + 3 to 4 medium garlic - crushed in a mortar-pestle
  • 1 large tomato, finely chopped or minced Or ½ cup finely chopped tomatoes
  • 1 green chili (hari mirch) - chopped
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chili powder (lal mirch powder)
  • ½ teaspoon coriander powder (dhania powder)
  • ½ to ⅔ cup water
  • ¼ to ½ teaspoon garam masala powder
  • 1 to 2 tablespoon chopped coriander leaves for garnish (dhania patta)
  • salt as required
how to make recipe
prepping:
  1. first rinse and chop all the veggies.
  2. finely chop 1 medium onion. about 1/2 cup finely chopped onions.
  3. finely chop 1 large tomato. you will need about 1/2 cup finely chopped tomatoes.
  4. peel & chop 3 medium potatoes in small cubes. about 1.25 to 1.5 cups small potato cubes.
  5. remove the seeds & chop 3 medium sized capsicum.
  6. heat 2 to 3 tbsp oil in a pan. add 10 to 12 cashews.
  7. saute and stir on a low to medium flame till the cashews turn golden.
  8. once the cashews turn golden, remove them with a slotted spoon and drain on kitchen paper towel.
  9. in the same oil, add the chopped potato cubes.
  10. stir and saute the potatoes on a low to medium flame till the potatoes become light golden.
  11. remove with a slotted spoon and drain them on kitchen paper towel.
preparing the gravy:
  1. now in the same oil, add the chopped onion.
  2. on a medium flame begin to saute the onions till they turn translucent.
  3. now add 1 tsp ginger-garlic paste.
  4. saute till the raw aroma of ginger-garlic goes away.
  5. then add the chopped tomatoes and green chilies.
  6. on a medium flame saute the tomatoes, till the tomatoes become pulpy and soft. you should also see oil releasing from the sides of the masala.
  7. next add the spice powders - 1/4 tsp turmeric powder, 1/2 tsp red chili powder & 1/2 tsp coriander powder.
  8. mix the spices very well with the onion-tomato masala. at this step you can also add 1 tbsp malai and mix well with the rest of the masala.
  9. now add the chopped capsicum. mix again well.
  10. add 1/2 to 2/3 cup water. add water as required. first i added 1/2 cup water and later added 1/3 cup more water.
  11. season with salt as per taste. stir again.
  12. cover the pan with a lid and simmer on a low flame till the capsicum is cooked. do check a couple of times when the capsicum is cooking.
  13. if you want you can half cook the capsicum for a slight crunch. i usually cook them completely. the gravy will also thicken by the time the capsicum is cooked.
  14. now add the potatoes and 1/4 tsp garam masala powder. mix well.
  15. next add cashews. if you want you can even keep a few cashews and potatoes aside and then garnish with them.
  16. garnish with chopped coriander leaves and serve aloo capsicum masala with rotis or phulkas. the sabzi also taste good with parathas.


how to make aloo capsicum masala recipe:

1. first rinse and chop all the veggies.

  • finely chop 1 medium onion. about 1/3 cup finely chopped onions.
  • finely chop 1 large tomato. you will need about 1/2 cup finely chopped tomatoes.
  • peel & chop 3 medium potatoes in small cubes. about 1.25 to 1.5 small potato cubes.
  • remove the seeds & chop 3 medium sized capsicum.

2. heat 2 to 3 tbsp oil in a pan. add 10 to 12 cashews.

3. saute and stir on a low to medium flame.

4. saute till the cashews turn golden. once the cashews turn golden, remove with a slotted spoon and drain them on a kitchen paper towel.

5. in the same oil, add the chopped potato cubes.

6. stir and saute the potatoes on a low to medium flame.

7. saute till the potatoes become light golden or golden and crisp at the edges. do chop the potatoes in small cubes as then they get cooked quickly.

8. remove with a slotted spoon and drain them on a kitchen paper towel.

9. now in the same oil, add the chopped onion.

10. on a medium flame begin to saute the onions.

11. saute the onions till they turn translucent.

12. now add 1 tsp ginger-garlic paste. about ½ inch ginger and 3 to 4 medium garlic cloves, crushed in a mortar-pestle.

13. saute till the raw aroma of ginger-garlic goes away.

14. then add the chopped tomatoes and green chilies.

15. on a medium flame saute the tomatoes.

16. saute till the tomatoes become pulpy and soft. you should also see oil releasing from the sides of the masala.

17. next add the spice powders – ¼ tsp turmeric powder, ½ tsp red chili powder & ½ tsp coriander powder.

18. mix the spices very well with the onion-tomato masala. at this step you can also add 1 tbsp malai and mix well with the rest of the masala.

19. now add the chopped capsicum.

20. mix again well.

21. add ½ to ⅔ cup water. add water as required. first i added ½ cup water and later added 1/3 cup more water.

22. season with salt as per taste. stir again.

23. cover the pan with a lid and simmer on a low flame till the capsicum is cooked. check the capsicum while they are being cooked for a couple of times. in case the water dries up, you can add some more water.

24. if you want you can half cook the capsicum for a slight crunch. i usually cook them completely. the gravy will also thicken by the time the capsicum is cooked.

25. now add the potatoes and ¼ tsp garam masala powder. mix well.

26. next add cashews. if you want you can even keep a few cashews and potatoes aside and then garnish with them.

27. garnish with chopped coriander leaves and serve aloo capsicum masala with rotis or phulkas. the sabzi also taste good with parathas. you can also serve aloo shimla mirch masala as a side dish with dal-rice. for more delicious potato recipes, you can check this link -> 65 potato recipes.




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This post was last modified on April 11, 2017, 4:15 pm

    Categories Indian Vegetable RecipesKids RecipesMain CourseNorth Indian RecipesPunjabi RecipesTiffin RecipesVegan Recipes