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DiabeticFriendly Few Ingredients FiberFood Glutenfree Keto Food Pooja / Gathering Quick to Make Vegan

Potato-Capsicum Dry Curry / Aloo-Shimla Mirchi Sukhi Sabzi

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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 inturn is one quick vegetable which comes to my mind, when I have to prepare a quick meal for my family. It taskes 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 jus t 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

Related Posts⇒  

  1. Potato – Corn Cutlets / Tikki (Air-Fryer & Pan-Fry Method)
  2. Chana-Aloo Chat / Chickpeas-Potato Salad
  3. Tri-Capsicum Chinese Fried Rice

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potato-capsicum-dry-curry-aloo-shimla-mirchi-sukhi-sabzi

Ingredients:

  • 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 / Nuvvulu¼ teaspoon
  • Split Yellow Gram dal / Chana Dal / Senaga Pappuhalf teaspoon
  • Urad Dal / Split Black Gram – half teaspoon
  • Mustard Seeds / Aavaalu – ¼ teaspoon
  • Cumin Seeds / Jeera – ¼  teaspoon

Special Ingredients:

  • Kaaram / Dry Chilli Powder / Paprika
  • Dhaniya / Coriander Seeds Powder
  • Nuvvulu podi / Sesame seeds powder

Procedure:

  • Firstly wash the potatoes and capsicum.
  • Peel the potatoes & onion. Cut all of them into cubes.
  • Put a frying pan on stovetop 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.

    potato capsicum curry aloo shimla mirch sabzi
    ‘Ingredients for tempering’ perfectly sauteed
  • Add all the pieces of onion, potatoes and capsicum.

    potato-capsicum-dry-curry-aloo-shimla-mirchi-sukhi-sabzi
    Vegetable cubes added to the pan
  • Add the salt and give a perfect mix such that the salt is coated through all the pieces.

    potato-capsicum-dry-curry-aloo-shimla-mirchi-sukhi-sabzi
    Salt added and mixed, before closing the lid
  • 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.

    potato-capsicum-dry-curry-aloo-shimla-mirchi-sukhi-sabzi
    Perfectly softened veggies
  • Add the turmeric powder, red chilli powder, sesame seed / nuvvulu powder and coriander / dhaniya powder.

    potato-capsicum-dry-curry-aloo-shimla-mirchi-sukhi-sabzi
    Red Chilli Powder, Coriander Powder, Sesame Seeds Powder and Turmeric powder added to the pan
  • Give everything a thorough mix and let it stay on the stovetop for 1-2 mins.
  • Switch the flame off, transfer the curry into a serving bowl. Done!!

    potato-capsicum-dry-curry-aloo-shimla-mirchi-sukhi-sabzi
    Spicy Potato-Capsicum curry ready to be served!

Tips:

  • 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.

Result:

  • 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.

    Spicy Potato-Capsicum curry served as a side with steamed rice!

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You can find my other recipes by clicking the Recipe Category

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