aloo shimla mirch recipe, is a popular North Indian dish loved for its simplicity, rich flavors, and versatility. This wholesome vegetarian recipe combines the humble potato (aloo) with the vibrant capsicum (shimla mirch) to create a delicious, nutritious, and satisfying dish that pairs perfectly with roti, paratha, or rice. In this blog, we’ll explore the origins of aloo shimla mirch recipe, its health benefits, and a detailed step-by-step recipe to make it at home.
aloo shimla mirch recipe is a staple dish in many Indian homes. Its origins lie in the simple, delicious cooking of Indian villages, where vegetables were celebrated for their natural flavor and nutritional value. This dish is a perfect example of comfort food that doesn't compromise on health. Capsicum, or bell pepper, is rich in vitamins A, C and K, while the potato provides carbohydrates, fiber and potassium. Together, these ingredients create a balance of flavor, texture, and nutrition.
1. Wash and peel the potatoes, then cut them into medium-sized cubes.
2. Wash capsicum and cut it into equal sized pieces.
3. Cut the onion and keep all the ingredients ready.
4. Heat oil in a large pan and place the kadhai on medium flame. When the oil is hot, add cumin seeds and let them splutter.
5. Add chopped onion and green chilli. Fry the onion until it turns golden brown. This step is important as it forms the basis of the dish.
6. Add mashed tomatoes to the pan and mix well. Let it cook for 5-6 minutes until oil starts separating from the mixture.
7. Now add turmeric powder, red chili powder and coriander powder.
8. Add chopped potatoes to the pan, mix well and cover the pan. Let the potatoes cook on low to medium flame for 10-12 minutes, stirring occasionally to prevent sticking.
9. When the potatoes are about 80% cooked, add chopped capsicum to the pan. Capsicum cooks faster than potatoes, so it is added later to retain its crispness.
10. Sprinkle garam masala and add salt as required. Mix everything well and let it cook for 5-7 minutes until the potatoes are completely cooked and the capsicum becomes soft and crispy.
11. Switch off the flame and garnish with fresh coriander. Your Aloo Capsicum is ready to serve!
Aloo Shimla Mirch is a delightful Indian dish combining soft potatoes and crunchy capsicum, flavored with aromatic spices. This easy-to-make recipe is perfect for everyday meals, offering a balance of taste and nutrition. Whether served as a dry stir-fry or with a semi-gravy, it pairs wonderfully with roti, paratha, or rice. Quick, wholesome, and versatile, Aloo Shimla Mirch is a must-try for any home cook.
Wash and peel the potatoes,capsicum,onion then cut them into medium-sized cubes.
Heat oil in a large pan and place the kadhai on medium flame. When the oil is hot, add cumin seeds and let them splutter.
Add chopped onion and green chilli. Fry the onion until it turns golden brown. This step is important as it forms the basis of the dish.
Add mashed tomatoes to the pan and mix well. Let it cook for 5-6 minutes until oil starts separating from the mixture.
When the potatoes are about 80% cooked, add chopped capsicum to the pan. Capsicum cooks faster than potatoes, so it is added later to retain its crispness.
Sprinkle garam masala and add salt as required. Mix everything well and let it cook for 5-7 minutes until the potatoes are completely cooked and the capsicum becomes soft and crispy.
Switch off the flame and garnish with fresh coriander. Your Aloo Capsicum is ready to serve!
Servings 3
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Cook potatoes partially before adding bell peppers to prevent overcooking.
Avoid overcooking bell peppers to retain their crunch and flavor.
Balance spices to complement the mild taste of vegetables.
Stir gently to prevent potatoes from breaking.Use fresh, colorful ingredients.