Arbi Shimla Mirch Sabzi Recipe – Colocasia Capsicum Sabzi
Simla Mirchi Arbi Sabzi is a delicious sabzi made using crunchy capsicum and arbi tossed in simple and delicate indian spices. Serve this sabzi with dal, roti, salad and rice to make a complete meal.
Arbi Shimla Mirch Sabzi Recipe is a variation to the aloo capsicum dry sabzi that is made often at our households.
We have added arbi instead, which is stir fried along with crunchy capsicum and roasted with some Indian spice masalas like red chilli powder, coriander powder and garam masala powder. We have also added chunks of tomatoes to make the sabzi little moist and tangy.
Did you know: Arbi is a great root vegetable that is rich in dietary fiber and Vitamin B6. It helps in digestion and clears the stomach.
You can even pack the Arbi Shimla Mirch Sabzi into a lunch box, along with a salad and dahi.
If you liked the Arbi Shimla Mirch Sabzi, take a look at our other favorite Sabzi Recipes which you can serve for lunch or dinner.
- Batata nu Shaak Recipe (Aloo Tamatar Ki Sabzi)
- Turia Muthia Nu Shaak Recipe - Gujarati Style Turai Sabzi
- Eggplant In Coconut Milk Gravy Recipe (Baingan Masala Sabzi)
- 300 grams Colocasia root (Arbi)
- 1 Green Bell Pepper (Capsicum) , diced
- 1 Tomato , chopped
- 1 inch Ginger , grated
- 1 teaspoon Coriander (Dhania) Powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red chilli powder
- 1 teaspoon Garam masala powder
- Salt , according to taste
- Cooking oil , for cooking
How to make Arbi Shimla Mirch Sabzi Recipe – Colocasia Capsicum Sabzi
To begin making the Arbi Shimla Mirch Sabzi Recipe, first we will cook the arbi in the pressure cooker.
Into the pressure cooker, add the arbi and 1/2 cup water and pressure cook for 4 to 5 whistles and turn off the heat.
Allow the pressure to release naturally. Once the pressure has released, peel and dice the arbi and keep aside. Allow it to cool completely and firm up.
To begin making the Arbi Shimla Mirch Sabzi Recipe, heat about a tablespoon of oil in a heavy bottomed pan; add the ginger and capsicum.
Saute for a few minutes until the capsicum tender and begin to start changing color. The capsicum would be lightly browned around the edges and softened too.
Once the capsicum has softened, add in tomatoes and sprinkle some salt and keep sauteeing until the tomatoes become mushy.
At this point, stir in the boiled arbi, turmeric powder, coriander powder and garam masala powder, red chilli powder and salt.
Stir the Arbi Shimla Mirch Sabzi along with the spices until well coated. Check the salt and adjust accordingly.
Cover the pan; turn the heat to low and simmer the Arbi Shimla Mirch Sabzi Recipe for about 5 minutes, stirring occasionally.
Once done, turn off the heat, stir in the freshly chopped coriander leaves and transfer the Arbi Shimla Mirch Sabzi to a serving platter and serve hot.
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