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.
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.
few more veggie recipes for you!
aloo capsicum recipe
INGREDIENTS FOR aloo capsicum recipe
- 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 aloo capsicum recipe
preparation for aloo capsicum
- rinse capsicum and potatoes in running water and then drain the water.
- dice or chop 3 to 4 medium sized capsicum (shimla mirch) in thick strips or wedges.
- 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
- in a wok or kadai, add oil. once the oil becomes medium hot, first add the potatoes.
- saute the potatoes in oil, till they are half cooked and start looking crisp from the edges.
- then add the capsicum.
- saute both the veggies in the oil keeping the flame low for 1 to 2 minutes.
- then add turmeric powder and red chilli powder.
- let the vegetables gently get sauteed in the oil on a slow flame without any lid for 2 to 3 minutes.
- then cover the kadai or wok with a lid.
- 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.
- when the vegetables are cooked, add garam masala powder and amchur powder.
- 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.
- 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.
Came out perfect. I added jeera seeds as well. Thank you 🙏🏼
thank you for the review and rating. jeera can be easily added. welcome and happy cooking 🙂
Hey. Can I bake this instead of frying with oil?
you can. just sprinkle a few drops of oil so that the potatoes do not stick. you will have toss and turn the capsicum and potatoes after a few intervals for even baking.
Very tasty recipe i am happy because my son liked it thanks
welcome vandana. nice to know this.
Hi ! Wonderful recipes !! All the recipes that I have tried from your page are All delicious. I love to Try them. All aré too good and come out exactly as they are suppose to be. Hats off to you.
thank you much shobha for this feedback. glad to know. happy cooking.
thanks for this simple recipe, I always make capsicum aloo with a proper Punjabi masala with ginger, garlic, onion and tomato but this was tasty and simple.
thankyou saloni for your positive feedback 🙂
Made this a few times now… Really delicious 5/5 stars, Thank you for sharing : )
thankyou tanusha 🙂
Hi Dassana
You’ve made my cookng easier n tastier. I live ur recipes n the aloo-capsicum recipe turned out to b brilliant. Kids n hubby loved it…though they are not particularly vegans!! Thanx for all ur efforts n keep it up .
pleased to know this Uzma 🙂 thankyou so much and glad your kids and hubby loved the aloo capsicum recipe.
Hi. Your recipies are awesome and pics are amazing. I have tried many of your recipies and they have been great in taste. I would like to request you to upload the recipe of Dahi Kababs.
Kudos to you for sharing your fabulous cookery skills.
Looking forward to learn more
thanks a lot deepa. dahi kababs are in my to do list and i will update them.
Hey Dassana,
Your recipes are brilliant. Must say, you do complete justice to the Punjabi flavor and cuisine.
Thanks for sharing.
Regards,
Sonam
welcome sonam. glad to read your positive feedback.
I tried this recipe twice now. Its no-fuss and can be easily made for dabba in the morning. The flavours are so simple and yet very delicious.
I love your pics, can you do an article on food photography? – the basics, setup, lighting, styling tips that you normally use
Also can you tag your recipes in to tiffin recipes? That would be a great help!!
Keep up the good job!!
hi kashmira, i have mailed you my reply.
Hey! Me and my wife are doctors so we get back pretty late..She’s pregnant now and is super tired…Your recipies are amazing- I can cook them easily for her! Our food issues are solved! Thanks so much- you’re a life saver 🙂
welcome KG. glad to know that the site is helpful to you. take good care of your wife as she needs lot of care and love during this phase.
hi ,
thanks for all the simple recipies you have on line …seriously they are a great helpto me as a single father who has decided to work on his son rather than on his own career….i never relized i could cook so well till i tried and now i think why i even had those nannies cook for me and my son .
Anyway thanks and god bless.
s.b
your comment made me emotional. i am so humbled and glad at the same time, that the blog is helping you. i hope all the cooking that you do turns out great 🙂
I like aloo simla mirch .very testy.pls provide me recipe in my mail box.
I am very pleased to see this kind of recipes.
I highly obliged if u send me this types of recipe in my mail.
Thank you.
dear soma
thanks. you can get all the new recipes in your inbox. just click on the below link and enter your email address.
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