Shimla mirch ki sabji is a savory, tangy, hearty side dish made with sautéed green bell peppers (capsicum) and potatoes. This quick aloo capsicum recipe made without onion, garlic comes together in 30 minutes and is vegan, gluten-free.
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.