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Aloo Capsicum (Aloo Shimla Mirch)
4.8 from 48 votes

Aloo Capsicum (Aloo Shimla Mirch)

Aloo Shimla Mirch, also called Aloo Capsicum, is an Indian bell pepper & potato stir fry. This is a simple and quick recipe that can be made in just 20 minutes, yet so delicious. Serve this vegan and gluten-free side dish for an easy lunch or dinner with dal and roti.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 2
Calories: 206 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 tablespoon neutral cooking oil preferably mustard oil, generic cooking oil
  • 2 bell pepper cut in long pieces
  • 2 potato peeled and cut into 1 inch cubes
  • 1 teaspoon cumin seeds aka Jeera
  • 1/8 teaspoon asafoetida aka 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 or 1/2 tbsp lemon juice, aka amchur
  • cilantro to garnish
Spices
  • 1/2 teaspoon turmeric powder ground, aka Haldi powder
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon coriander powder dhaniya powder
  • 1 teaspoon salt

Instructions

    Cup of Yum
  1. 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.
  2. Add green chili, onions and grated ginger. Saute and cook until the onions turn golden.
  3. Add potatoes and stir well. Reduce heat to low, cover and cook for 5-6 minutes. Stir a few times while cooking.
  4. Remove lid and add all the spices. Stir it well.
  5. Add tomatoes, stir well. Cover with a lid and cook for about 3 minutes until the tomatoes are mushy.
  6. Remove the lid and add bell peppers and mix well.
  7. Cook for 6-8 minutes until the bell peppers are mostly cooked. You want to leave a little crunch. Turn off heat.
  8. Add aamchur and mix gently.
  9. Garnish with cilantro and serve hot with roti.
Instant Pot Method
  1. Heat instant pot in sauté mode and add oil in it. Add cumin, hing, green chili pepper and ginger.
  2. Add onions and saute for 3-4 minutes until they are golden. Then add the tomatoes and stir well.
  3. Add the bell peppers, potatoes, 3 tablespoon water, and spices. Mix well.
  4. Change the instant pot setting to manual mode or pressure cook mode, at high pressure for 2 minutes. Keep the vent in sealing position.
  5. 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.
  6. Stir in the dry mango powder or lemon juice and mix well.
  7. Garnish with cilantro and enjoy with roti or naan, along with some homemade yogurt.
Stovetop Pressure Cooker
  1. 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!

Notes

  • Paleo Variation: I added both bell peppers and potatoes to this recipe.  To make it paleo, skip the potatoes or add sweet potatoes.
  • Adjust Spices: Increase or decrease the amount of chili powder or green chilies to suit your desired level of spiciness.
  • Which Green chili to use? I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. 

Nutrition Information

Calories 206kcal (10%) Carbohydrates 18g (6%) Protein 3g (6%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 10g (50%) Sodium 1267mg (53%) Potassium 554mg (12%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 4660IU (93%) Vitamin C 169mg (188%) Calcium 41mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 206

% Daily Value*

Calories 206kcal 10%
Carbohydrates 18g 6%
Protein 3g 6%
Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Sodium 1267mg 53%
Potassium 554mg 12%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 4660IU 93%
Vitamin C 169mg 188%
Calcium 41mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.