Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:15 mins Cuisine:Indian
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Potato Capsicum Spicy Dry Curry / Aloo Shimla Mirch Sabzi is one of my fav recipes of Potato, which in turn is one quick vegetable which comes to my mind, when I have to prepare a quick meal for my family. It takes less time and even gives more carbs when compared to other vegetables.
This is one such recipes I made with capsicum as a pair. Here, I did not fry the potatoes or capsicum but I just steamed them after doing the tempering with very little oil.
This, Potato Capsicum Curry / Aloo Shimla Mirch sabzi is a Vegan, Gluten free, Guiltfree, Carbs filled curry recipe. It is a South Indian style Spicy side dish suitable only for those who can actually endure & enjoy the spice level.
Possible Alterations for the recipe, ‘Potato – Capsicum Dry Curry / Aloo – Shimla Mirch Sukhi Sabzi’:
Colour of Bell Peppers: While I have used only green colour Bell Peppers, feel free to use any coloured peppers. In fact using multi coloured capsicum gives the entire dish a colourful appeal.
To add garlic: If you like garlicy taste in the dish, add 4-5 garlic cloves along with the other ‘Ingredients for Tempering’. Or else, you can even add 1 teaspoon of Ginger-Garlic paste along with the veg pieces.
For more additional flavour, you might even add ½ teaspoon of Indian Curry powder.
Adding diced carrots, along with Potato, Onion, Bell Peppers gives extra colour to the whole dish. BUT, bear in mind it makes the curry a bit sweet rather than spicy.
To eliminate Onions: Anybody with an adverse taste for onion, can eliminate them totally. Even then the curry turned out tasty.
How to serve, ‘Potato – Bell Pepper Dry Curry / Aloo – Shimla Mirch Sukhi Sabzi’:
If you can reduce the spice quantity to a bare minimum level, this can be served as a starter / appetiser. Serve with skewers and a dipping sauce.
This curry / side dish is mainly targeted as a perfect accompaniment / side for plain / pulao rice. It can also be served either with poori, roti, chapati. As shown in the picture below, we mostly enjoy it as a side with steamed white rice.
Or use it as a perfect filling for pita bread, tacos. But you will have to reduce the spice level in this case.
Before starting to cook, don’t forget to see the Tips mentioned in the end.
My Curry recipes collection here⇒ Curry / Koora / Stir Fry
Daily Meal Platters⇒ Bhojanam / Thali / Meal Platter
Rice recipes collection here⇒ Rice recipes
- Capsicum-Aratikaya Koora / Bell Pepper-Raw Banana Curry
- Potato – Corn Cutlets / Tikki (Air-Fryer & Pan-Fry Method)
- Chana-Aloo Chat / Chickpeas-Potato Salad
- Sprouted Red Beans & Potato Salad & Wraps
- Potato Salad with Parsley
- Capsicum / Shimla Mirch – 1 cup
- Potatoes – 1 cup
- Onion – 1 cup
- Water – ¼ cup
- Salt – 3 teaspoons
- Chopped Ginger / Ginger Garlic paste – 1 teaspoon
- Curry Leaves – 5 (optional)
- Dry Red Chilly – 3
- Cooking Oil – 3 tablespoons
- Turmeric – ½ teaspoon
- Dhaniya / Coriander Seeds Powder – 1 teaspoon
- Nuvvulu podi / Sesame seeds powder – 1 tablespoon
- Kaaram / Dry Chilli Powder / Paprika – 1 tablespoon
Ingredients for Tempering: (optional)
- Sesame seeds / Til / Nuvvulu – ¼ teaspoon
- Split Yellow Gram dal / Chana Dal / Senaga Pappu – ½ teaspoon
- Urad Dal / Split Black Gram – ½ teaspoon
- Mustard Seeds / Aavaalu – ¼ teaspoon
- Cumin Seeds / Jeera – ¼ teaspoon
- Kaaram / Dry Chilli Powder / Paprika
- Dhaniya / Coriander Seeds Powder
- Nuvvulu podi / Sesame seeds powder
Step wise pics Procedure for ‘Potato Capsicum Dry Curry / Aloo Shimla Mirch Sukhi Sabzi:
- Take a frying pan suitable size enough to cook the curry/sabzi and use the same pan to dry roast the sesame seeds. It saves time for cleaning.
- To Make Sesame Seeds Powder: Ground the roasted sesame seeds in a blender/mixie only when they are completely cooled. If not it might become a paste rather than powder.
- Adjust the salt & spice as per your taste.
- Storage: This, Potato Capsicum Curry / Aloo Shimla Mirch sabzi, stays good for only 1 day at room temperature in Summers, but for 2-3 days in Winters.
- It can be stored in refrigerator for upto a week and can be reheated before serving.
- Whoever tastes this, spicy curry will definitely be impressed by you. Huh! only if you had prepared it. 🙂
- It tastes equally good with any rice, chapati, any pulao, for sandwich, roti, phulka.
- We had this, Potato Capsicum Curry / Aloo Shimla Mirch sabzi, as a side with steamed white rice.
- This curry is NOT SUITABLE for young kids.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Potato – Capsicum Dry Cury / Aloo – Shimla Mirch Sukhi Sabzi
- Frying pan (for stove-top method)
- 1 cup Capsicum / Shimla Mirch (diced)
- 1 cup Potatoes (diced)
- 1 cup Onion (diced)
- ¼ cup Water
- 3 teaspoons Salt (or as per taste)
- 1 teaspoon Chopped Ginger / Ginger Garlic paste (optional)
- 5 count Curry Leaves (optional)
- 3 count Dry Red Chilly
- 3 tablespoons Cooking Oil
- ½ teaspoon Turmeric
- 1 teaspoon Dhaniya / Coriander Seeds Powder
- 1 tablespoon Nuvvulu podi / Sesame seeds powder
- 1 tablespoon Kaaram / Dry Chilli Powder / Paprika (or as per taste)
Ingredients for Tempering:
- ¼ teaspoon Sesame seeds / Til / Nuvvulu
- ½ teaspoon Split Yellow Gram dal / Chana Dal / Senaga Pappu
- ½ teaspoon Urad Dal / Split Black Gram
- ¼ teaspoon Mustard Seeds / Aavaalu
- ¼ teaspoon Cumin Seeds / Jeera
- Firstly wash the potatoes and capsicum. Peel the potatoes & onion. Dice them that's cut all of them into cubes.
- Put a frying pan on stove top under medium flame, add the oil and let it heat. Add all the 'Ingredients for tempering' and saute them.Then add the curry leaves and dry red chillies.
- Immediately, transfer all the pieces of onion, potatoes and capsicum.
- Add the salt and give a perfect mix such that the salt is coated through all the pieces. Add the water, cover the pan completely with lid, for 7-8 mins. Let it steam cook. But keep mixing for every minute so that the content doesn't stick to the pan.
- Later remove the lid, give a stir and check if the veggies are softened or not.If not, put the lid back let them cook for 3-4 mins. more. If yes, remove the lid, let it cook without lid for 3-4 mins.
- When the wetness from water/steam is evaporated, then add the spices>>> turmeric powder, red chilli powder, sesame seeds powder / nuvvulu podi and coriander / dhaniya powder.
- Give everything a thorough mix and let it stay on the stove top for 1-2 mins, without lid. Switch the flame off, transfer the curry into a serving bowl. Done!!
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