Aloo Shimla Mirch Recipe

Aloo Shimla Mirch Recipe

Aloo shimla mirch ki sabzi is very simple, easy and fast cooking recipe. In this recipe potatoes and capsicum are sauted together with the spices like garam masala, dried mango powder and coriander powder. It tastes best when it is hot and can be served with naan and rotis. Learn how to make potato capsicum curry by following this easy recipe.

Aloo Shimla Mirch

Aloo Shimla Mirch

A very simple aloo shimla mirch sabji recipe. This side dish is an amazing combination. Crispy cubed potatoes with crunchy capsicum makes it a unique dish. Aloo shimla mirch goes very well with any raita or dal recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Indian
Servings 2


  • Kadhai, Laddle
Keyword Easy Indian Capsicum Recipe, Quick Shimla Mirch Recipe


  • 2 medium potatoes (peeled and cubed)
  • 2 medium capsicums (deseed and sliced)
  • 2 small onions (finely chopped)
  • 1 medium tomato (finely chopped)
  • 1/2 tsp cumin seed
  • A pinch of asafeotida
  • 1/2 tsp red chili powder
  • 1 tsp turmeric powder
  • 1/2 tsp coriander powder
  • 1/2 tsp dried mango powder (Amchur Powder)
  • 1/4 tsp Garam Masala
  • 1 tsp Kasoori Methi (Dried Fenugreek Leaves)
  • 2 tsp coriander leaves (finely chopped)
  • 1 – 2 tbsp Oil
  • Salt to taste

How to make aloo shimla mirch:

  • Heat oil in a pan. Add cumin seeds, when the cumin seeds begin to crackle add the hing and then add onions and sauté till the onions becomes pink. You can use a pressure cooker too to make this sabzi. Refer tips at the end of the recipe.
  • Now add the dry masalas like turmeric, coriander powder, red chilly and salt. Stir together for few minutes. Then add chopped tomatoes.
  • Let the tomatoes cook on low flame for sometime till the tomatoes gets mushy. 
  • Now add the chopped potatoes and add 2 tblsp of water. 
  • Cover the pan with the lid and cook till potatoes becomes tender. Stir in between.
  • Once the potatoes become tender and tip in chopped capsicum. 
  • Cover the pan and let the capsicum cook in its own steam. Keep stirring occasionally. Generally the capsicum cooks very fast in its own own steam. But if the masala begins to burn then add 1 tblsp of water. Do not add too much water otherwise the capsicum will lose its bite and will become mushy.
  • Once the capsicum is done add garam masala, crushed kasoori methi and amchur powder.  Mix well. Amchur powder is optional.
  • Dish out the alu shimla mirch in a serving bowl and garnish with chopped coriander and dried kasoori methi.
  • Serve alu shimla mirch ki sabzi with any dal like Yellow Moong dal or Arhar Dal and roti.

While chopping the capsicum retain some seeds, they add an extra flavor to the sabzi


  • You can prepare aloo shimla mirch in pressure cooker too. The recipe is same but after cooking the tomatoes add the potatoes and add 2 tblsp of water and give 2 whistles to the potatoes. Once the pressure releases add the chopped capsicum and follow the recipe.
  • Preparing in pressure cooker reduces the cooking time immensely.
  • Do not pressure cook the capsicum it might become too mushy. This aloo shimla mirch tastes good only when there is a crunch in capsicum.
  • Also you can use boiled potatoes instead of raw ones.