Aloo Simla Mirch Ki Sabzi Recipe (Spiced Potato & Capsicum Stir fry)

On Tuesday, 06 November 2012 12:31
Aloo Simla Mirch Ki Sabzi  Recipe (Spiced Potato & Capsicum Stir fry)
SERVES: 3 to 4 servings
TIME: 40 Minutes

Aloo Simla Mirch ki Sabzi recipe is a simple sabzi to make and is a delicious tasting vegetable that is cooked along with the basic ingredients that will be available in your pantry any time. The simla mirch sabzi is quick to make and makes a great weeknight dinner along with phulka's and kadhi.

Pan Used: Stir Fry Wok


  • 3 to 4 large potatoes, boiled and cubed

  • 1 large green capsicum (simla mirch), diced

  • 1 large onion, diced

  • an inch piece of grated ginger

  • 1 teaspoon coriander powder

  • 1 teaspoon turmeric powder

  • 1 teaspoon garam masala powder

  • salt and red chilli powder to taste

  • oil for cooking

  • a small bunch of coriander leaves, chopped

Directions for Aloo Simla Mirch Ki Sabzi Recipe

  1. To begin making the Aloo Simla Mirch Ki Sabzi Recipe, have your potatoes, boiled, peeled and cut into cubes. When making Aloo Simla Mirch Ki sabzi, I like to refrigerate the cooked potatoes. This firms up the potatoes and roasts well too.

  2. To begin making the sabzi, heat about a tablespoon of oil in a heavy bottomed pan; add the ginger, onions and bell pepper. Saute for a few minutes until tender and begin to start changing color. The simla mirch would be lightly browned around the edges and softened too. 

  3. At this point, stir in the boiled potatoes, turmeric powder, coriander powder and garam masala powder, red chilli powder and salt. Stir the vegetable along with the spices until well coated with the spices. Cover the pan; turn the heat to low and simmer the Aloo Simla Mirch Ki Sabzi for about 5 minutes, stirring occasionally.

  4. Once done, turn off the heat, stir in the freshly chopped coriander leaves and transfer the aloo sabzi to a serving platter.

Serve the Aloo Simla Mirch Ki Sabzi along with phulka's and kadhi for a weeknight dinner or a cozy Sunday brunch.

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Archana Doshi
Last modified on Friday, 06 March 2015 19:26
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