Shimla mirch ki sabji is a savory, tangy, hearty side dish made with sautéed green bell peppers (capsicum) and potatoes. This homely aloo capsicum recipe made without onion, garlic comes together in 30 minutes and is vegan, gluten-free.
Table of Contents
About This Recipe
In Hindi, potatoes are called as “aloo” and green bell pepper are known as “shimla mirch“. The word “sabji or sabzi” stands for a vegetable dish here.
While this recipe includes potatoes to make it more hearty and filling, you can opt to skip them and include more capsicum.
This aloo shimla mirch ki sabji is my my mother-in-law’s fabulous recipe that is high on flavors. It is not only simple and quick but also made with minimal spices.
I usually add potatoes in this recipe as not everyone is fond of capsicum in the family. However, you can make this dish without potatoes also. If skipping potatoes, replace them with capsicum or any other vegetable in the same proportion.
This is a Punjabi recipe of making aloo shimla mirch ki sabji. A dry sautéed vegetable recipe that has no liquids.
Besides the capsicum and potatoes, just a few Indian ground spice powders are used in this dish. There are no onions, tomatoes, ginger or garlic added here.
I first had this delicious aloo capsicum decades ago 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 always added.
But this aloo capsicum is an exception to the rule. I like it so much, that I can have it as it is. So I make shimla mirch ki sabji often and the family also loves it.
How to make Shimla Mirch ki Sabji
Prepare Capsicum and Potatoes
1. Rinse 3 to 4 small to medium-sized capsicum and 3 to 4 medium-sized potatoes in running water throughly using a colander or strainer. Drain all the water after rinsing them well.
This recipe is easily adaptable and you can decrease or increase the capsicum or potatoes as per your liking.
2. Measure and keep all the spice powders and other ingredients ready.
3. Slice or chop 3 to 4 medium-sized capsicum into thick strips or wedges. You can also cut them in 1.5 inches cubes or squares. Discard the seeds.
4. Next peel the potatoes.
5. Slice the potatoes into slightly thin wedges as then they are easier and faster to cook. Or you can just chop them into small cubes.
6. In a heavy and well-seasoned wok, frying pan or kadai, add 3 tablespoons oil (any neutral-tasting oil).
7. Once the oil becomes medium-hot, add the sliced potatoes.
8. Sauté the potatoes on a low to medium-low heat until they are half-cooked and look a bit crisp and lightly golden at the edges.
9. Then add the sliced capsicum.
10. Mix well and sauté both the veggies on a low heat for 1 to 2 minutes.
11. Add ½ teaspoon turmeric powder 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 sautéed on a low heat without covering pan with any lid for 2 to 3 minutes.
Making Aloo Capsicum
15. Then cover the pan, kadai or wok with a lid.
16. Remember to check it after a few minutes or so. This is done so that the vegetables don’t get burnt. So stir the veggies at intervals.
If the veggies begin to stick onto the pan, sprinkle 1 to 2 tablespoon of water over the vegetables. Stir and deglaze removing any stuck bits from the pan. Cover and continue to cook.
17. When the vegetables are tender and cooked well add ¾ to 1 teaspoon garam masala powder and 1 teaspoon amchur powder (dry mango powder).
18. Mix well and switch off the heat. Check the taste of aloo shimla mirch ki sabji and adjust the garam masala powder, dry mango powder and salt according to your taste and preferences.
19. Serve aloo shimla mirch ki sabji hot or warm with phulka, paratha or roti. It can also be served as a side vegetable dish with an Indian main course.
Aloo shimla mirch sabji also goes well as a side with dal-rice or rasam-rice or sambar-rice or any curry and rice pairings.
The leftovers keep well in the refrigerator for 1 to 2 days. While reheating warm in your microwave oven for some seconds or sauté them in a frying pan until warm.
- Capsicum: You can make the recipe with any variety of bell peppers. We usually prefer green bell peppers, but any colored bell pepper is suited in the recipe. You can even include a mix of different colored bell peppers.
- Potatoes: Yukon gold (yellow potatoes), baby potatoes, red skinned potatoes and russet potatoes will work well. If you want to skip the potatoes, then include 3 to 4 small to medium-sized capsicum in the recipe.
- Spicing: Though we do not make this shimla mirch ki sabji spicy, you can increase the spice and heat levels by adding a bit more of red chilli powder.
- Tangy taste: For a more sour and tangy taste in the aloo shimla mirch ki sabji, add a total of 1.5 to 2 teaspoons dry mango powder. If you do not have dry mango powder, use ½ to 1 teaspoon lemon juice. Drizzle lemon juice on the sabji when the cooking is complete. Mix and serve.
- Pan type: So that the veggies get sautéed well without sticking onto the pan, I suggest to use a well-seasoned heavy frying pan, kadai (wok) or skillet while making this recipe.
Few more veggie recipes for you!
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Shimla Mirch ki Sabji (Aloo Capsicum)
- 3 to 4 capsicum (green bell pepper or shimla mirch), small to medium-sized
- 3 or 4 medium potatoes – medium-sized
- ½ teaspoon turmeric powder (ground turmeric)
- ½ to ¾ teaspoon red chilli powder or cayenne pepper, add as required
- ¾ to 1 teaspoon Garam Masala Powder or add as required
- 1 teaspoon dry mango powder (amchur powder), add as required
- 3 tablespoons oil (a bit more oil is added, so that the veggies become slightly crisp)
- salt as required
- Rinse the capsicum and potatoes in running water very well and then drain the water.
- Chop capsicum in thick strips or wedges. Discard the seeds. Capsicum can be chopped in squares or cubes too.
- Peel and slice potatoes into slightly thin wedges as then they cook faster. You can even simply chop them in small cubes.
- In a heavy and well-seasoned frying pan, skillet, wok or kadai, add oil. Once the oil becomes medium hot add the potatoes.
- Lower the heat and sauté the potatoes until they are half cooked and start looking crisp and lightly golden from the edges.
- Then add the capsicum.
- Sauté both the veggies on a low heat for 1 to 2 minutes.
- Then add the turmeric powder, red chilli powder and salt as required.
- Mix well and sauté vegetables on a low heat without any lid for 2 to 3 minutes.
- Then cover the pan, kadai or wok with a lid.
- Remember to check the veggies after a few minutes or so. This is done so that the vegetables do not get burnt. Thus stir them at intervals.
- If the vegetables begin to stick onto the pan, sprinkle 1 to 2 tablespoon of water. Mix and deglaze removing any stuck bits from the pan. Cover and continue to cook further.
Making shimla mirch ki sabji
- When the vegetables are cooked well and tender, add the garam masala powder and dry mango powder.
- Mix well and switch off the heat.
- Check the taste of aloo shimla mirch ki sabji and add some more of garam masala powder, dry mango powder or salt according to your taste and preferences.
- Serve shimla mirch ki sabji hot or warm with phulka or roti or paratha. It can also be served as a side dish with an Indian main course.
- It also goes well as a side with dal-rice or rasam-rice or sambar-rice or any curry and rice pairings.
- Store any leftovers in the refrigerator for 1 to 2 days. While reheating warm in your microwave oven for some seconds or sauté them in a frying pan until warm.
- Capsicum: You can make the recipe with any variety of bell peppers. We usually prefer green bell pepper, but any colored bell pepper works. You can even make this shimla mirch ki sabji with a mix of different colored bell peppers.
- Potatoes: Use yukon gold (yellow potatoes), baby potatoes, red skinned potatoes and russet potatoes. If you want to omit potatoes, include 3 to 4 small to medium-sized capsicum in their place.
- Spicing: For a spicy shimla mirch ki sabji, add a bit more of red chilli powder.
- Tangy taste: For a more sour and tangy taste, add a total of 1.5 to 2 teaspoons dry mango powder. If you do not have dry mango powder, replace it with ½ to 1 teaspoon lemon juice. Drizzle lemon juice on the veggies when their cooking is complete. Mix and serve.
- Pan type: I suggest to use a well-seasoned heavy frying pan, kadai (wok) or skillet while making this recipe so that the potatoes do not get stuck onto the pan, while sautéing.
Nutrition Info (Approximate values)
This aloo shimla mirch ki sabji recipe from the blog archives (July 2009) has been republished and updated on 11 March 2021.