Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:15 mins Cuisine:Indian
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, Glutenfree, Guiltfree, Carbs filled curry recipe. If you can reduce the spice, this can be served as a starter too.
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
- Potato – Corn Cutlets / Tikki (Air-Fryer & Pan-Fry Method)
- Chana-Aloo Chat / Chickpeas-Potato Salad
- Tri-Capsicum Chinese Fried Rice
- Capsicum – Aratikaya Koora / Bell Pepper-Raw Banana Curry
- 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 – half teaspoon
- Urad Dal / Split Black Gram – half 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 curry / aloo shimla mirch sabzi:
- Firstly wash the potatoes and capsicum.
- Peel the potatoes & onion. Cut all of them into cubes.
- Put a frying pan on stove top under medium flame, add 2 tablespoons of oil and let it heat.
- Add all the ‘ingredients for tempering’ and saute them.
- Then add the curry leaves and dry red chillies.
- Add 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.
- Remove lid, give a stir and check if the veggies are softened or not. If not, put the lid back let them cook for more 3-4 mins.
- If yes, remove the lid, let it cook without lid for 3-4 mins.
- Add the turmeric powder, red chilli powder, sesame seed / nuvvulu powder and coriander / dhaniya powder.
- Give everything a thorough mix and let it stay on the stove top for 1-2 mins.
- Switch the flame off, transfer the curry into a serving bowl. Done!!
- Take a frying pan suitable size enough to cook thecurry/sabzi and use the same pan to dry roast the sesame seeds. It saves time for cleaning.
- 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.
- You can add the salt and chilli powder as per your taste.
- This, Potato Capsicum Curry / Aloo Shimla Mirch sabzi 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. H uh! 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.
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