Shimla Mirch ki Sabji | Capsicum Sabji with Potatoes

By | July 20, 2009

Shimla mirch ki sabji recipe with step by step photos. Stir-fried spiced potatoes with green bell peppers (capsicum). Vegan, gluten-free and a no onion and no garlic recipe.

This aloo shimla mirch sabji is a simple, easy and tasty recipe made with minimal ingredients. My mom-in-law’s fab recipe made with capsicum and potatoes. Another rich variation of this recipe is this Aloo capisum with a semi-dry gravy.

shimla mirch ki sabji

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 shimla mirch ki sabji. A dry vegetable recipe that has no liquids. Besides the capsicum and potatoes, just a few Indian spice powders are used in this dish. No onions, no tomatoes and no ginger or garlic.

I first had this spiced dish back 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 almost added.

However, this capsicum ki sabji is an exception to the rule. I make this often and is one dish where is much relished in the family.

This aloo shimla mirch Goes well with chapatis or phulkas or parathas. It can also be served as a side dish with dal-rice combination too.

How to make shimla mirch ki sabji

Preparation

1. Rinse capsicum and potatoes in running water and then drain the water.

aloo and capsicum

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

spice powders

3. Dice or chop 3 to 4 medium-sized capsicum in thick strips or wedges.

capsicum cut in thick strips or wedges

4. Next peel 3 to 4 medium-sized potatoes.

3 to 4 medium-sized peeled potatoes

5. Slice the potatoes into slightly thin wedges as then they are easier and faster to cook. Or you can just chop them.

potatoes cut in thin wedges

Making shimla mirch ki sabzi

6. In a wok or kadai, add 2 to 3 tablespoons oil.

2 to 3 tablespoons oil in kadai

7. Once the oil becomes medium hot, first add the sliced potatoes.

add the sliced potatoes

8. Saute the potatoes on a low flame in oil, till they are half cooked and start looking crisp from the edges.

sauteing the potatoes

9. Then add the sliced capsicum.

add the sliced capsicum

10. Mix well and saute both the veggies in the oil keeping the flame low for 1 to 2 minutes.

saute aloo and capsicum

11. Add ½ teaspoon turmeric powder and ½ to ¾ teaspoon red chili powder.

adding spice powders

12. Next add salt as required.

adding salt as required

13. Stir and mix very well.

mix

14. Let the vegetables gently get sauteed in the oil on a slow flame without any lid for 2 to 3 minutes.

cooking shimla mirch ki sabji

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

cooking capsicum sabji with a lid on kadai

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.

checking capsicum sabji after few minutes

17. When the vegetables are cooked well, then add ¾ to 1 teaspoon garam masala powder and 1 teaspoon amchur powder (dry mango powder).

adding spice powders

18. Mix well and switch off the flame. Check the taste of aloo shimla mirch sabji and adjust the spices and salt as per your taste and preference.

shimla mirch ki sabji, capsicum sabji

19. Serve Aloo Shimla mirch sabji hot with phulkas or rotis. It can also be served as a side vegetable or dish.

shimla mirch ki sabji, capsicum sabji


Few more veggie recipes for you!

This capsicum sabji is a Punjabi recipe of stir-fried spiced potatoes with green bell peppers.

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins


Cuisine North Indian, Punjabi

Course: Side Dish


Servings 3

Units

preparation

  • Rinse capsicum and potatoes in running water and then drain the water.

  • Dice or chop 3 to 4 medium-sized capsicum in thick strips or wedges.

  • Peel 3 to 4 medium sized potatoes. Slice the potatoes into slightly thin wedges as then they are easier and faster to cook. Or you can just chop them.

making shimla mirch ki sabji

  • In a wok or kadai, add oil. Once the oil becomes medium hot, first add the potatoes.

  • Saute the potatoes in oil, till they are half cooked and start looking crisp from the edges.

  • Then add the capsicum.

  • Saute both the veggies in the oil keeping the flame low for 1 to 2 minutes.

  • Then add turmeric powder and red chilli powder.

  • Let the vegetables gently get sauteed in the oil on a slow flame without any lid for 2 to 3 minutes.

  • Then cover the kadai or wok with a lid.

  • Remember to check it after a few minutes or so. This is done so that the aloo shimla mirch don’t get burnt. So stir the veggies at intervals.

  • When the vegetables are cooked, add garam masala powder and amchur powder.

  • Mix well and switch off the flame. 

  • Check the taste of sabji and adjust the spices and salt as per your taste and preference.

  • Serve shimla mirch ki sabji hot with phulkas or rotis. It can also be served as a side vegetable or dish.

Calories: 260kcalCarbohydrates: 33gProtein: 6gFat: 12gSaturated Fat: 1gSodium: 805mgPotassium: 1087mgFiber: 7gSugar: 3gVitamin A: 540IUVitamin C: 120mgCalcium: 76mgIron: 7.5mg