Aloo Shimla Mirch, also called Aloo Capsicum, is an Indian bell pepper & potato stir fry. This simple and quick recipe can be made in just 20 minutes. Serve this vegan and gluten-free side dish for an easy lunch or dinner with dal and roti.
Aloo Simla Mirch always comes to the rescue when my refrigerator seems empty, and I need a speedy yet satisfying meal. Who doesn’t appreciate getting their daily dose of veggies while enjoying a quick and delicious meal?
Aloo Simla Mirch is just one of the many speedy recipes I rely on when time is of the essence. Other favorites include Aloo Beans and Aloo Matar, which follow a similar cooking method and are equally delightful.
You can make this dry Aloo Capsicum subzi in a pan on the stovetop or in the instant pot. Both methods work great.
This is one of the most popular Indian Bell Pepper recipes. You can use green bell peppers or mixed bell peppers such as red, yellow, and orange, with green based on what you have on hand.
So, try Potato Capsicum next time you need an easy, quick, nourishing, and delicious meal. And if you love bell peppers, do try my air fryer fajita veggies recipe.
Table of Contents
Watch How to Make Aloo Capsicum
What is Aloo Simla Mirch?
Aloo Simla Mirch is a popular Indian dish that combines potatoes (aloo) and bell peppers (Simla Mirch) in a flavorful stir-fry. The potatoes are creamy, while the bell peppers add sweetness and crunch. Seasoned with aromatic spices, it is a versatile and easy-to-make dish that can be enjoyed as a main course or side dish.
Aloo Capsicum Nutrition
- Rich in nutrients such as vitamins A and C, potassium, iron, and folic acid.
- It contains dietary fiber that aids digestion.
- It is low in calories and fat, making it a perfect choice for weight watchers.
- It is entirely plant-based, making it ideal for vegans and vegetarians.
- It is naturally gluten-free, allowing individuals with gluten sensitivities to savor this flavorful dish.
Ingredients
- Oil (preferably mustard oil): It gives the food a unique taste, but you can use any cooking oil you like.
- Bell peppers: Use any color bell peppers, such as green, red, or a combination, to add vibrant colors and a sweet taste to the dish.
- Potatoes: They provide a creamy texture to the dish. You can choose to peel the potatoes or use them with the skin on. Make sure to clean them well if leaving the peel on.
- Cumin seeds: Add a warm and earthy flavor to the dish.
- Asafoetida (Hing): It adds a unique and savory flavor.
- Green Chili Pepper: Adjust the quantity according to your desired level of spiciness.
- Spices: You’ll need turmeric, red chili powder, coriander powder, and salt.
- Ginger: It adds a refreshing and aromatic flavor to the dish.
- Onion: It provides a subtle sweetness and texture to the dish.
- Tomato: It adds a tangy flavor to balance the dish’s overall taste.
- Dry Mango Powder (Amchur) or Lemon Juice: It adds a tangy and slightly sour taste to enhance the flavors.
- Cilantro: Use cilantro leaves to garnish the dish. It adds a fresh and herbaceous aroma.
How to Make?
- Heat oil in a pan over medium-high heat. Add cumin seeds and asafoetida once the oil is hot, and let them crackle for 30 seconds.
- Add green chili, onions, and grated ginger. Saute and cook until the onions turn golden.
- Now add potatoes and stir well. Reduce heat to low, cover, and cook for 5-6 minutes. Stir a few times while cooking. We add the potatoes first, as they take longer to cook than the bell peppers.
- Remove the lid and add all the spices. Stir it well.
- Add tomatoes, and stir well. Cover with a lid and cook for 3 minutes until the tomatoes are mushy.
- Remove the lid and add bell peppers and mix well.
- Cook for 6-8 minutes until the bell peppers are mostly cooked. You want to leave a little crunch. Turn off the heat.
- Add amchur (dry mango powder) and mix gently. You can use lime or lemon juice if you don’t have amchur.
- Garnish with cilantro leaves and serve hot with roti.
Instant Pot Method
- Heat the instant pot in sauté mode and add oil to it. Add cumin seeds, asafoetida, green chili pepper, and ginger.
- Add onions and saute for 3-4 minutes until they are golden. Then add the tomatoes and stir well.
- Add the bell peppers, potatoes, three tablespoons of water, and spices. Mix well.
- Change the instant pot setting to pressure cook mode on high pressure for 2 minutes. Keep the vent in a sealing position.
- When the instant pot beeps, quickly release the pressure manually. The veggies should be cooked. If they are watery, change the instant pot setting to saute mode and stir until you get the desired consistency.
- Stir in the dry mango powder or lemon juice and mix well.
- Garnish with cilantro and enjoy with roti, naan, and some homemade yogurt.
How to Serve Aloo Simla Mirch?
This is such a simple variation to baked potatoes or any other side. You can eat it as a main dish with Indian bread, such as roti or paratha, along with yogurt raita or dal fry. Or eat it as a side with your favorite protein. Better yet, roll it in a roti or tortilla for a veggie wrap…kids love wraps 🙂
Pro-Tips
Enhance the Flavor with Lemon/Lime Juice: Add a squeeze of lemon or lime juice to the Aloo Simla Mirch for a delightful tangy kick before serving. It brightens the flavors and adds a refreshing touch to the dish.
Adjusting the Spice Levels: Everyone has different spice preferences, so feel free to change the spice levels of Aloo Simla Mirch according to your taste. Increase or decrease the amount of chili powder or green chilies to suit your desired level of spiciness.
Adding Additional Vegetables: To make the dish more substantial and protein-rich, add mushrooms or paneer (Indian cottage cheese). These enhance the nutritional value and provide a delightful texture and taste to the stir-fry.
Veggies: You can also cut the potato and capsicum into long strips. The same cooking method will work.
Common Questions
If you prefer to make the dish without potatoes, you can omit them or replace them with other vegetables of your choice. Some alternatives include cauliflower, carrots, peas, or even tofu. But, again, adjust the cooking time to get the veggies to the tenderness you want.
Absolutely! Aloo Shimla Mirch can be made using different types of bell peppers. You can use green, red, yellow, or a combination of bell peppers to add various colors and flavors to the dish. Each bell pepper variety will contribute unique sweetness and taste to the stir-fry.
More Indian Veggie Recipes
Aloo Capsicum (Aloo Shimla Mirch)
Video
Ingredients
- 2 tablespoon Oil, preferably mustard oil
- 2 Bell pepper, cut in long pieces
- 2 Potatoes, peeled and cut into 1 inch cubes
- 1 teaspoon Cumin seeds (Jeera)
- 1/8 teaspoon Asafoetida (Hing)
- 1 Green Chili Pepper, diced, optional
- 1 inch Ginger , grated
- 1/2 cup Onion , diced
- 1 cup Tomato , chopped
- 1/2 teaspoon Dry Mango powder (Amchur), or 1/2 tbsp lemon juice
- Cilantro, to garnish
Spices
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Salt
Instructions
- Heat oil in a pan over medium-high heat. Once the oil is hot, add cumin seeds, asafoetida and let them crackle for 30 seconds.
- Add green chili, onions and grated ginger. Saute and cook until the onions turn golden.
- Add potatoes and stir well. Reduce heat to low, cover and cook for 5-6 minutes. Stir a few times while cooking.
- Remove lid and add all the spices. Stir it well.
- Add tomatoes, stir well. Cover with a lid and cook for about 3 minutes until the tomatoes are mushy.
- Remove the lid and add bell peppers and mix well.
- Cook for 6-8 minutes until the bell peppers are mostly cooked. You want to leave a little crunch. Turn off heat.
- Add aamchur and mix gently.
- Garnish with cilantro and serve hot with roti.
Instant Pot Method
- Heat instant pot in sauté mode and add oil in it. Add cumin, hing, green chili pepper and ginger.
- Add onions and saute for 3-4 minutes until they are golden. Then add the tomatoes and stir well.
- Add the bell peppers, potatoes, 3 tablespoon water, and spices. Mix well.
- Change the instant pot setting to manual mode or pressure cook mode, at high pressure for 2 minutes. Keep the vent in sealing position.
- When the instant pot beeps, quick release the pressure manually. The veggies would be cooked. If they are watery, change the instant pot setting to saute mode and stir until you get the desired consistency.
- Stir in the dry mango powder or lemon juice and mix well.
- Garnish with cilantro and enjoy with roti or naan, along with some homemade yogurt.
Stovetop Pressure Cooker
- Follow the same method as above and cook for one whistle on high heat. Release the pressure manually. Mix in the aamchur powder and lemon juice. Garnish with cilantro and enjoy!
Pretty good! I was missing a few ingredients (hing, amchur powder) but it still turned out yummy. It was a good way to use my extra bell peppers. Also I only had red and yellow bell peppers and those worked fine.
Hi Sadiya – So happy to hear that 🙂
Hi, how to cook this in pressure cooker ?
Hi Anirudh – I added details for the stovetop pressure cooker to the recipe. Hope you enjoy it!
Thank you!!
The bell pepper wont become soft ??
You want to cook for just one whistle and quick release the pressure. This would not overcook the bell peppers. Hope you enjoy it!
Hello, do you have any suggestions for adding paneer to this instant pot recipe? Thanks!
Hi Janani – I have not tried, but I think you can add paneer before pressure cooking in this recipe, as we are cooking for such less time. Would love to hear how it turns out!
I added my paneer to the dish after cutting it us into 1 1/2 in. blocks and after I added the tomatoes. In that spot.
Hi Meeta
Even though I did not add any water, the recipe was very watery and mushy? It tasted good but wondering how to get the dry curry like in your recipe.
Hi Sri – Just put it on saute mode for couple of minutes after pressure cooking. That will help to dry off the liquid. Hope that helps!
Loved this recipe! So easy and tasty. We had it with your roti recipe and it was delicious!
Hi Meeta
It said it cook for 15 mins. But
It mentioned on the method it cook for 2 mins? It will be ready in 2 mins?
Hi Sheila – The instant pot takes time to come to pressure and release pressure. So even though the pressure cooking time is 2 minutes, I have included the extra time to come to pressure in the total time for the recipe. Hope you enjoy it!
Hi Meeta,
I added 1/8 cup of water in this recipe but it turned out to be very mushy and gravy kind. What can be done to avoid turning it mushy?
Thanks
Sumana
Hey Sumana – Sorry to hear it turned mushy. Do you get a burn message in your instant pot for any recipes? If not, you can try without adding any water. If that does not work, would suggest to cook without pressure cooking in a pan or instant pot.
Hi Meeta, is it ok to turn on the pressure mode without water?
Hey Aswin – The veggies release some liquid which is how this dry recipe works. You can also just add 1/4 cup water and it will still be perfect!
Changing mode from sauté to pressure cook for 2 minutes sometimes takes more than 2 mins for settings to kick in, Veggies stick to the bottom. Am I doing something wrong. New to IP.
Hey Poo – Welcome to the instant pot club! It does take about 30 seconds or so to change the mode. Make sure you are using Saute (Normal) mode for such recipes (Press saute, then adjust or saute multiple times for new models) which will maintain heat at a bit lower level. I also always make sure to keep the ingredients ready so that there is less time lag in adding them. You can also turn off the instant pot in case needed while adding ingredients. Hope that helps!
The recipe worked just perfect. Quick and easy! Thank you:-)
Hey Kruti – Glad to hear you enjoyed the Aloo Bell Peppers subzi. Thank you for sharing back your review!