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

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

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
4. Capsicum – Aratikaya Koora / Bell Pepper-Raw Banana Curry

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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 / 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

Special Ingredients:

• 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!!
  

  

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.
  

  

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