aloo capsicum recipe with step by step photos. this aloo capsicum sabji is a simple, easy and tasty recipe. my mom-in-law’s fab recipe made with capsicum and potatoes.

this is a punjabi recipe of making aloo shimla mirch. a dry vegetable recipe that has no liquids. besides the capsicum and potatoes, just a few indian spice powders are used in this dish. no onions, no tomatoes and no ginger or garlic. this is also a no onion and no garlic recipe. another rich variation of this recipe is this potato capisum curry recipe with a semi dry gravy.

i first had this spiced dish back at my in law’s place. i am not so fond of capsicum and rarely use them in recipes, even indo chinese ones, where capsicum is almost added.

however, this aloo capsicum sabji recipe is an exception to the rule. I make this often and is one dish where is much relished in the family. apart from this dish, other recipes which i make with capsicum are:

• stuffed capsicum
• paneer capsicum
• capsicum rice
• capsicum curry

this aloo capsicum sabji goes well with chapatis or phulkas or parathas. it can also be served as a side dish with dal-rice combination too.

4.2 from 5 votes

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aloo capsicum recipe

aloo capsicum sabji recipe - stir fried spiced potatoes with green bell peppers.

course side dish

cuisine north indian, punjabi

prep time 10 minutes

cook time 25 minutes

total time 35 minutes

servings 3

rough calories per serving 260 kcal

author dassana amit

ingredients (1 cup = 250 ml)

• 3 to 4 medium capsicum (green bell pepper or shimla mirch)
• 3 or 4 medium potatoes (aloo)
• ½ teaspoon turmeric powder (haldi)
• ½ to ¾ teaspoon red chilli powder (lal mirch powder), add as required
• ¾ to 1 teaspoon garam masala powder or add as required
• 1 teaspoon dry mango powder (amchur powder), add as required
• 2 to 3 tablespoon oil (there is an extra oil that we add, so that the veggies become slightly crisp)
• salt as required

how to make recipe

preparation for aloo capsicum

1. rinse capsicum and potatoes in running water and then drain the water.

2. dice or chop 3 to 4 medium sized capsicum (shimla mirch) in thick strips or wedges.

3. peel 3 to 4 medium sized potatoes. slice the potatoes into slightly thin wedges as then they are easier and faster to cook. or you can just chop them.

making aloo capsicum sabji

1. in a wok or kadai, add oil. once the oil becomes medium hot, first add the potatoes.
2. saute the potatoes in oil, till they are half cooked and start looking crisp from the edges.
3. then add the capsicum.

4. saute both the veggies in the oil keeping the flame low for 1 to 2 minutes.

5. then add turmeric powder and red chilli powder.

6. let the vegetables gently get sauteed in the oil on a slow flame without any lid for 2 to 3 minutes.

7. then cover the kadai or wok with a lid.

8. remember to check it after few minutes or so. this is done so that the vegetables don't get burnt. so stir the veggies at intervals.

9. when the vegetables are cooked, add garam masala powder and amchur powder.

10. mix well and switch off the flame. 

11. check the taste of aloo shimla mirch sabji and adjust the spices and salt as per your taste and preference.

12. serve aloo capsicum sabji hot with phulkas or rotis. this aloo capsicum sabzi can also be served as a side vegetable or dish.

preparation to make aloo capsicum

1. rinse capsicum and potatoes in running water and then drain the water.

2. measure and keep all the spice powders and other ingredients ready for making aloo capsicum recipe.

3. dice or chop 3 to 4 medium sized capsicum (shimla mirch) in thick strips or wedges.

4. next peel 3 to 4 medium sized potatoes.

5. slice the potatoes into slightly thin wedges as then they are easier and faster to cook. or you can just chop them.

making aloo capsicum sabji

6. in a wok or kadai, add 2 to 3 tablespoons oil.

7. once the oil becomes medium hot, first add the sliced potatoes.

8. saute the potatoes on a low flame in oil, till they are half cooked and start looking crisp from the edges.

9. then add the sliced capsicum.

10. mix well and saute both the veggies in the oil keeping the flame low for 1 to 2 minutes.

11. add ½ teaspoon turmeric powder (haldi) and ½ to ¾ teaspoon red chili powder.

12. next add salt as required.

13. stir and mix very well.

14. let the vegetables gently get sauteed in the oil on a slow flame without any lid for 2 to 3 minutes.

15. then cover the kadai or wok with a lid.

16. remember to check it after few minutes or so. this is done so that the vegetables don’t get burnt. so stir the veggies at intervals.

17. when the vegetables are cooked well, then add ¾ to 1 teaspoon garam masala powder and 1 teaspoon amchur powder (dry mango powder).

18. mix well and switch off the flame. check the taste of aloo shimla mirch sabji and adjust the spices and salt as per your taste and preference.

19. serve aloo capsicum sabji hot with phulkas or rotis. this aloo capsicum sabji can also be served as a side vegetable or dish.

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.