Aloo Simla Mirch Ki Sabzi Recipe (Spiced Potato & Capsicum Stir fry)Written by Archana
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.
Makes: 3 to 4 servings
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
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.
So lets 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.
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 occationally.
Once done, turn off the heat, stir in the freshly chopped coriander leaves and transfer the sabzi to a serving platter.
If you try this recipe, do share your feedback in the comments below and how you twisted the recipe to suit your taste. Would love to hear back from you
I am the Chef and Founder of Archana's Kitchen that is known for its healthy vegetarian recipes. I try to keep my simple, smart and seasonal and believe in cooking food fresh everyday without additives and preservatives. I hope you enjoy my recipes and cooking them for your friends and family.
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