Name: Shimla Mirch ki Sabji (Aloo Capsicum)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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 (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)

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Shimla Mirch ki Sabji is a savory, tangy, hearty side dish made with sautéed green bell peppers (capsicum), potatoes and ground spices. This simple yet flavorful Aloo Capsicum recipe made without onion, garlic comes together in 30 minutes and is vegan, gluten-free.

About This Aloo Capsicum

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.

top shot of aloo capsicum or aloo shimla mirch ki sabji in a white green rimmed bowl on a beige colored wooden board

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.

rinsed potatoes and capsicum in a steel colander

2. Measure and keep all the spice powders and other ingredients ready.

spice powders and oil kept in small white bowls

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.

Sauté Potatoes and Capsicum

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.

sautéing potatoes and capsicum to make aloo shimla mirch ki sabji

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.

ground spices and salt mixed evenly with the potatoes and capsicum

14. Let the vegetables gently get sautéed on a low heat without covering pan with any lid for 2 to 3 minutes.

sautéing potatoes and capsicum further to make shimla mirch ki sabji

Make Aloo Shimla Mirch

15. Then cover the pan, kadai or wok with a lid.

cooking aloo capsicum with a glass lid on the pan

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.

checking aloo shimla mirch ki sabji after every few minutes

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).

added dry mango powder and garam masala 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.

ground spices mixed evenly and aloo capsicum sabzi is ready to be served.

Serving Suggestions

19. Serve 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 Capsicum also goes well as a side with dal-rice or rasam-rice or sambar-rice or any curry and rice pairings.

Storage

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.

top shot of shimla mirch ki sabji placed on a stack of roti (Indian flat breads) on a white plate on a beige colored wooden board

Expert Tips

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!

Step by Step Photo Guide Above