Aloo Shimla Mirch Recipe: A Flavorful and Easy Indian Dish
Aloo Shimla Mirch Recipe is alsoknow as shimla mirch ki sabji/shimla mirch sabji/shimla aalu, is a delightful and easy-to-make Indian curry that perfectly blends the sweet and earthy flavors of capsicum (Shimla Mirch) and potatoes (Aloo).
This shimla mirch ki special sabji recipe is ideal for both beginners and seasoned cooks looking for a quick, delicious meal.
Start by preparing the vegetables: deseed and chop the capsicum, boil and chop the potatoes, and create a paste from onion and garlic.
Heat mustard oil in a pan, add dry chilies, bay leaf, cumin seeds, and the onion-garlic paste along with turmeric, coriander, red chili, and cumin powders and garam masala powder
Saute until the masala releases oil, then add tomatoes and salt, cooking until the tomatoes soften.
Stir in the capsicum and potatoes, adding water for the desired gravy consistency.
Cover and cook on medium to low heat for 10 minutes, stirring occasionally.
Finally, mix in whisked curd, cooking for a few more minutes to achieve a creamy texture. Garnish with fresh coriander leaves and serve hot with chapatti, rice, or roti.
This flavorful dish is not only a treat for the taste buds but also a nutritious option, rich in vitamins and minerals from the vegetables and spices.
Health Benefit of Aloo Shimla mirch Recipe
Aloo Shimla Mirch is not just a delicious dish; it’s also packed with numerous health benefits.
The primary ingredients—capsicum (Shimla Mirch) and potatoes—are both highly nutritious.
Capsicum is a great source of vitamins A and C, which are essential for maintaining healthy skin, boosting the immune system, and improving vision.
It also contains antioxidants that help fight inflammation and reduce the risk of chronic diseases.
The fiber content in capsicum aids in digestion and helps maintain a healthy gut.
Potatoes, often misunderstood as being unhealthy, are actually rich in vitamins B6 and C, potassium, and fiber.
They provide a good source of energy and support brain health.
When boiled, they retain most of their nutrients and are low in fat.
The spices used in this recipe, such as turmeric, cumin, and coriander, offer additional health benefits.
Turmeric contains curcumin, known for its anti-inflammatory and antioxidant properties.
Cumin aids in digestion and improves immunity, while coriander helps in detoxifying the body and managing blood sugar levels.
Mustard oil, another key ingredient, is rich in monounsaturated fats, which are beneficial for heart health.
It also has antibacterial and antifungal properties.
Incorporating Aloo Shimla Mirch into your diet not only satisfies your taste buds but also contributes to a well-balanced and nutritious meal, promoting overall health and well-being.
What is Aloo Shimla Mirch?
Aloo Shimla Mirch is a popular Indian curry made with capsicum (Shimla Mirch) and potatoes (Aloo).
This dish combines the sweetness of capsicum with the earthiness of potatoes, all cooked together in a flavorful blend of aromatic spices.
It’s a versatile and delicious vegetarian recipe that can be served with chapatti, rice, or roti, making it a favorite in many Indian households.
Ingredients list of Aloo Shimla Mirch Recipe
- 4 medium-sized Shimla Mirch (Capsicum)
- 1 Onion
- Few Garlic Cloves
- 2 Medium-sized Tomatoes
- 2 Boiled Potatoes
- Coriander Leaves
- Powder Masalas:
- 1/3 teaspoon Turmeric Powder
- 1/3 teaspoon Coriander Powder
- 1/3 teaspoon Red Chili Powder
- 1/3 teaspoon Cumin Powder
- Salt to taste
- Mustard Oil
- 1 cup Fresh Whisked Curd
- 2 Dry Chilies
- 1 Bay Leaf
- 1/4 teaspoon Cumin Seeds
- 2 Cardamom Pods
- 4 Black Peppercorns
Step-by-Step Instructions of Aloo Shimla Mirch Recipe
How to Make Delicious Capsicum and Potato Curry?
Step 1: Prep the Vegetables
Cut the tops off the Shimla Mirch in a circle shape and remove all the seeds. Wash them thoroughly.
Chop all the vegetables, including the boiled potatoes.
Make a paste of the onion and garlic.
Step 2: Cook the Curry
Heat a pan and add mustard oil.
Once the oil is hot, add dry chilies and a bay leaf, 4 Black Peppercorns, 2 Cardamom Pods.
Add 1/4 teaspoon cumin seeds and stir well for a few seconds.
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Add the 4 teaspoons onion-garlic paste along with 1/3 teaspoon turmeric powder, garam masala powder, coriander powder, red chili powder, and cumin powder each.
Stir well until the masala releases oil.
Add the chopped tomatoes and salt. Stir until the tomatoes become soft.
Add the chopped Shimla Mirch and boiled potatoes.
Stir well for 5 minutes.
Add water according to the desired consistency of the gravy (use less water for a thicker gravy).
Cover and cook on medium to low heat for 10 minutes, stirring occasionally.
After 10 minutes, add 1 cup of whisked curd and stir well.
Turn off the gas for 1 minute, then turn it back on and cook on low heat for 2 to 3 minutes.
Garnish with chopped coriander leaves and serve with chapatti, rice, or roti.
Also Read:
Pro Tips (Aloo Shimla Mirch Recipe)
Use Fresh Spices: Fresh spices can significantly enhance the flavor of your curry.
Control the Heat: Adjust the red chili powder according to your spice tolerance.
Curd Quality: Ensure the curd is fresh and well-whisked to avoid curdling.
In Short, Aloo Shimla Mirch Recipe is a versatile and tasty dish that brings out the best of Indian flavors.
Its simple preparation and rich taste make it a perfect choice for any meal.
Try this recipe today and enjoy the delightful blend of capsicum and potato with your family and friends.
Aloo Shimla Mirch Dry Recipe Step by Step
Dry shimla mirch/shimla mirch ka sukha sabji/shimla mirch ki sabji sukhi/shimla mirch ki sukhi sabji
Step 1: Prep the Vegetables
Cut the tops off the Shimla Mirch in a circle shape and remove all the seeds. Wash them thoroughly.
Chop all the vegetables, including the boiled potatoes.
Make a paste of the onion and garlic.
Step 2: Cook the Stir-Fry
Heat a pan and add mustard oil.
Once the oil is hot, add dry chilies and a bay leaf.
Add 1/4 teaspoon cumin seeds and stir well for a few seconds.
Add the onion-garlic paste along with turmeric powder, garam masala powder, coriander powder, red chili powder, and cumin powder. Stir well until the masala releases oil.
Add the chopped tomatoes and salt. Stir until the tomatoes become soft.
Add the chopped Shimla Mirch and boiled potatoes. Stir well for 5 minutes.
Cook on medium to high heat without adding water, stirring occasionally to ensure even cooking and prevent sticking.
Continue cooking until the vegetables are tender and slightly crispy, about 10-12 minutes.
Garnish with chopped coriander leaves and serve hot with chapatti, rice, or roti.
Recipe Card:
Aloo Shimla Mirch Recipe | Delicious and Simple Aloo Capsicum Recipe
Ingredients
Ingredients list of Aloo Shimla Mirch Recipe
- 4 medium-sized Shimla Mirch Capsicum
- 1 Onion
- Few Garlic Cloves
- 2 Medium-sized Tomatoes
- 2 Boiled Potatoes
- Coriander Leaves
Powder Masalas:
- 1/3 teaspoon Turmeric Powder
- 1/3 teaspoon Coriander Powder
- 1/3 teaspoon Red Chili Powder
- 1/3 teaspoon Cumin Powder
- Salt to taste
- Mustard Oil
- 1 cup Fresh Whisked Curd
- 2 Dry Chilies
- 1 Bay Leaf
- 1/4 teaspoon Cumin Seeds
- 2 Cardamom Pods
- 4 Black Peppercorns
Instructions
Step-by-Step Instructions of Aloo Shimla Mirch Recipe
Step 1: Prep the Vegetables
- Cut the tops off the Shimla Mirch in a circle shape and remove all the seeds. Wash them thoroughly.
- Chop all the vegetables, including the boiled potatoes.
- Make a paste of the onion and garlic.
Step 2: Cook the Curry
- Heat a pan and add mustard oil.
- Once the oil is hot, add dry chilies and a bay leaf, 4 Black Peppercorns, 2 Cardamom Pods
- Add 1/4 teaspoon cumin seeds and stir well for a few seconds.
- Add the 4 teaspoon onion-garlic paste along with 1/3 teaspoon turmeric powder, garam masala powder, coriander powder, red chili powder, and cumin powder each. Stir well until the masala releases oil.
- Add the chopped tomatoes and salt. Stir until the tomatoes become soft.
- Add the chopped Shimla Mirch and boiled potatoes. Stir well for 5 minutes.
- Add water according to the desired consistency of the gravy (use less water for a thicker gravy).
- Cover and cook on medium to low heat for 10 minutes, stirring occasionally.
- After 10 minutes, add 1 cup of whisked curd and stir well. Turn off the gas for 1 minute, then turn it back on and cook on low heat for 2 to 3 minutes.
- Garnish with chopped coriander leaves and serve with chapatti, rice, or roti.
Notes
Pro Tips (Aloo Shimla Mirch Recipe)
Use Fresh Spices: Fresh spices can significantly enhance the flavor of your curry. Control the Heat: Adjust the red chili powder according to your spice tolerance. Curd Quality: Ensure the curd is fresh and well-whisked to avoid curdling.Approximate nutritional values per serving for Aloo Shimla Mirch
| Nutrient | Amount per Serving |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 28 g |
| Protein | 3 g |
| Fat | 6 g |
| Fiber | 5 g |
| Vitamin A | 20% DV |
| Vitamin C | 60% DV |
| Calcium | 4% DV |
| Iron | 8% DV |
| Potassium | 450 mg |
| Sodium | 300 mg |
FAQs: (Aloo Shimla Mirch Recipe)
What is Aloo Shimla Mirch?
It’s an Indian curry made with capsicum (Shimla Mirch) and potatoes (Aloo).
Can I use any other oil instead of mustard oil?
Yes, you can use any cooking oil, but mustard oil adds a unique flavor.
Is this aloo capsicum recipe dish spicy?
It can be adjusted to your spice preference by modifying the amount of red chili powder.
How do I store leftovers ?
Store in an airtight container in the refrigerator for up to 2 days.
Can I add other vegetables?
Yes, you can add vegetables like peas or carrots.
What can I serve with Aloo Shimla Mirch ki sabji?
It pairs well with chapatti, rice, or roti.
How long does it take to cook this dish?
Approximately 30-40 minutes.
Can I skip the curd?
Yes, but the curd adds a creamy texture to the curry.
What type of potatoes should I use?
Use any medium-sized potatoes, preferably waxy ones.
Can I make this dish vegan?
Yes, omit the curd or replace it with a plant-based yogurt.
Is it necessary to boil the potatoes beforehand?
Yes, it helps them cook evenly with the capsicum.
Can I use canned tomatoes?
Fresh tomatoes are preferred, but canned can be used in a pinch.
What does Shimla Mirch mean?
Shimla Mirch is the Hindi term for bell pepper or capsicum.
How do I make the onion-garlic paste?
Blend or grind the onion and garlic until smooth.
Can I use ground spices instead of whole ones?
Yes, but whole spices add more aroma to the dish.
What if the curry is too thick?
Add a little water to adjust the consistency.
What if the curry is too thin?
Cook uncovered for a few minutes to evaporate excess liquid.
Can I use yogurt instead of curd?
Yes, yogurt can be used as a substitute.
What is the best type of capsicum to use?
Green capsicum is traditional, but you can use any color.
How do I prevent curd from curdling?
Add curd off the heat and then mix well before turning the heat back on.
Can I make this dish in advance?
Yes, it tastes even better the next day as flavors meld.
What if I don’t have all the spices?
You can use a store-bought curry powder as a substitute.
Is this dish gluten-free?
Yes, it is naturally gluten-free.
How do I know when the masala is cooked?
The oil will start to separate from the masala.
Can I make this dish in a slow cooker?
Yes, adjust cooking times accordingly.
How can I make this dish healthier?
Use less oil and add more vegetables.
Can I freeze this curry?
Yes, it can be frozen for up to a month.
What if I don’t have fresh coriander leaves?
You can use dried coriander leaves or omit them.
Can I use pre-boiled potatoes?
Yes, pre-boiled potatoes work well in this recipe.
How do I make the dish less tangy?
Use less curd or add a bit of sugar to balance the tanginess.