Go Back
+ servings
Print Recipe
4.6 from 5 votes

Shimla Mirch Aloo ki Sabzi , Capsicum and Potato Curry

Shimla mirch aloo ki sabzi -Potato and capsicum stir fry
Prep Time5 mins
Cook Time15 mins
Course: Main Course, Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: capsicum potato stir fry, shimla mirch, shimla mirch aloo sabzi
Servings: 4
Author: Anjana Chaturvedi


  • 3 medium Bell Peppers / Capsicum / Shimla Mirch
  • 3 medium Potatoes / Aloo boiled
  • 1 medium Tomatoes / Tamatar chopped
  • 1 tsp Ginger / Adrak
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1/2 tsp Mustard Seeds / Rai *
  • 2 tbsp Peanuts / Moongphali crushed(optional)
  • 1 tbsp Coriander Seeds / Sabut Dhaniya coarsely crushed
  • 1/4 tsp Asafoetida / Hing powder
  • 1 tsp Chili flakes /Kuti hui laal mirch
  • 3/4 tsp Mango Powder / Amchoor Powder
  • 8 Curry Leaves / Kadi Patta
  • To Taste Salt / Namak
  • 2 tbsp Cooking Oil


  • Chop boiled potato and capsicum into medium size cubes.

  • Chop tomato finely ,chop the ginger and crush whole coriander seeds.
  • Heat oil in a pan add mustard seeds,cumin and asafoetida,when they start crackling add peanuts ,crushed coriander seeds and curry leaves,stir till peanuts are roasted to a golden color.
  • Now add turmeric and then add capsicum,ginger and half quantity of salt.
  • Mix every thing and cover the pan with a lid and cook on low heat for 2.3 minutes or till capsicum get half cooked and remain crisp and crunchy
  • Now add potato ,tomato, remaining salt and all the spices ,mix ,cover and cook for 3-4 minutes. stir once in between so it will not stick at the bottom.
  • Serving suggestions- serve with rice daal or bread(roti)