Aloo Shimla Mirch Sabzi is an Indian stir fry made with potatoes and bell peppers. Generally a dry dish with a variety of spices, you can serve it for lunch or dinner with roti or dal.
A few months ago, I was talking to my cousin Sweetu about how I couldn’t think of a vegetable dish to make for dinner that night. I love bouncing off ideas with her. We generally have a LOTS to talk about. Anyways, she suggested I make this Aloo Shimla Mirch Sabzi and gave me her recipe. I had all the ingredients on hand so I decided to give it a go.
Aloo Shimla Mirch is a very popular stir fry in India. Especially in north India. I happened to use red bell peppers for this particular instance but feel free to use any color bell peppers. Or even a mix of colors. They will enhance the final
product and bulk up your sabzi.
Typically, you can make it dry or with a gravy of tomatoes and onions. For this recipe that my cousin gave me, it’s dry and uses a variety of spices. I love the ease and simplicity of this recipe and it has now become a favorite in our house.
Aloo Shimla Mirch Sabzi (Bell Pepper Potato Sabzi)
- 2 potatoes, large Yukon gold, chopped
- 1 colored bell pepper, chopped
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 sprig curry leaves, about 7-8 leaves
- 1 green chili, chopped
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp mango powder
- 1 tsp garam masala
- 1 tsp kashmiri deggi mirch, or cayenne pepper
- 1/2 tsp garlic powder
- 1 tsp salt
- 2 Tbsp EVOO
- In a medium sized pan, heat olive oil over medium high heat.
- Add cumin seeds and mustard seeds.
- When they start to sizzle, add in the curry leaves and green chilies. Cook for 30 seconds while stirring.
- Add in the turmeric and cayenne pepper.
- Immediately add in the potatoes and salt and mix well.
- Cover and cook 10-12 minutes until they are tender and half cooked.
- Stir occasionally to prevent the potatoes from sticking to the bottom.
- Once they are half cooked, add in the bell peppers and continue cooking until both vegetables have cooked through completely, about 5-7 minutes.
- Finally add in the coriander powder, mango powder, garam masala, and garlic powder. Mix well and cook an additional 1-2 minutes.
- Taste and adjust for salt as needed.
- Serve with roti or paratha.