❤️ You’ll Love This Aloo Capsicum Recipe
You’ll need only 10 ingredients (plus, salt). This makes a quick weeknight dinner. Serve with phulka roti or simple dal-chawal. Perfect to pack in the lunchbox: This aloo shimla mirch sabji makes a filling lunch when packed with roti and kachumber. One-pot sabzi: Just like other Indian dry sabzi recipes, this aloo capsicum is cooked in kadai (or pan) only.
🧾 Ingredient Notes For Aloo Capsicum
Whole spices: Cumin seeds are added to the oil while tempering and they give a nice flavor and help in easy digestion. Cinnamon stick and bay leaf are added for some flavors. You can skip them too. Onion: When it comes to Indian cooking, I prefer to use red onions. But yellow or white works too. Potatoes: Again when it comes to Indian cooking, I prefer to use Yukon gold potatoes or red skin potatoes. Bell pepper: Here I have used only green pepper. You can use a mix of colored peppers.
👩🍳 How To Make Aloo Shimla Mirch Sabji?
- Heat the oil in a pan on medium heat. Once hot add cumin seeds and let them sizzle a bit. Add cinnamon stick and bay leaf. Saute for 30-40 seconds or until you get a nice aroma of toasted cinnamon.
- Add chopped onion and cook until it starts to soften (for around 3 minutes).
- Add potatoes, bell pepper, salt, turmeric powder and red chili powder.
- Also, add water and stir well.
- Cover the pan and cook until potatoes are fork-tender. It takes around 12-15 minutes. Do stir once or twice in between to make sure that it is not sticking to the bottom of the pan. By this time all the water is evaporated and thick gravy is coated to aloo capsicum sabji.
- Lastly, add garam masala and mix. Turn off the stove and keep the pan covered for 5 minutes so all the masala has time to mingle. Serve aloo shimla mirch sabji warm.
💭 Expert Tips For Aloo Capsicum
Cut the potatoes into small cubes so both potato and bell pepper get cooked at the same time. If the potato cubes are bigger in size then they stay raw and capsicum will get cooked and mushy. This aloo capsicum has simple flavors, but if you prefer some tangy taste in your sabzi then add around ¼ – ½ teaspoon of amchur powder or squeeze some lemon juice. Don’t add too much water as watery or mushy, soggy veggies are not fun to eat. Add just enough water so that veggies don’t dry out and stick to the pan.
Did you try this aloo capsicum recipe? I’d love to hear about it! Leave a review in the comment section below.
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