Aloo Shimla Mirch Sabzi | आलू शिमला मिर्च की सूखी सब्ज़ी

Aloo Capsicum Stir Fry

There’s something incredibly comforting about simple Indian sabzis that come together with everyday ingredients and still taste absolutely delicious. This Aloo Capsicum Stir Fry, also known as Aloo Shimla Mirch Sabzi, is one such recipe that is quick, flavorful, and perfect for busy weekdays.

Made with crispy potatoes, tender capsicum (bell pepper), aromatic spices, and a touch of dry coconut, this dry sabzi pairs beautifully with roti, chapati, paratha, or even dal-rice. The best part about this recipe is its simplicity — no complicated ingredients, no heavy gravy, and yet every bite is packed with homestyle flavors.

This sabzi is especially popular as a lunchbox recipe because it stays fresh for hours and tastes amazing even at room temperature. The potatoes are shallow-fried until lightly crisp, while the capsicum is cooked just enough to retain its slight crunch and freshness. A hint of kasuri methi and chaat masala gives this dish a delicious chatpata flavor that makes it irresistible.

Whether you are looking for a quick weekday meal, an easy side dish, or a simple vegetarian recipe for everyday cooking, this Aloo Shimla Mirch Sabzi is a must-try.

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Ingredients

2 medium potatoes
1 medium capsicum (bell pepper)
2 tomatoes, seeds removed and chopped
2 tbsp oil
¼ tsp cumin seeds
1 dried red chili
A pinch of asafoetida (hing)
2 green chilies, chopped
½ tsp finely chopped ginger
¼ tsp turmeric powder
½ tsp red chili powder
½ tsp coriander powder
¼ tsp chaat masala
½ tsp kasuri methi powder
Few curry leaves
1 tbsp grated dry coconut
Salt to taste
Fresh coriander leaves, chopped

Method

Step 1: Prepare the vegetables

Wash and peel the potatoes. Cut them into medium-sized cubes. Cut the capsicum into medium-sized pieces as well. Chop the tomatoes after removing the seeds.
Finely chop the green chilies, ginger, and coriander leaves.

Step 2: Heat the oil

Heat 2 tablespoons of oil in a kadai or deep pan over medium heat.
Once the oil becomes hot, add cumin seeds and let them splutter.
Then add 1 dried red chili, A pinch of hing. 2 chopped green chilies, 1/2 tsp finely chopped ginger.
Sauté for a few seconds until aromatic.

Step 3: Fry the potatoes

Add the chopped potatoes to the pan and mix well so they are coated in the oil and spices.
Cook the potatoes on low to medium heat while stirring occasionally. Cover the pan with a lid and allow them to cook slowly.
Shallow fry the potatoes until they become lightly golden and slightly crispy from the outside.

Step 4: Add the spices

Once the potatoes are cooked and crispy, add Turmeric powder – 1/4 tsp, Red chili powder – 1/2 tsp, Coriander powder – 1/2 tsp, Chaat masala – 1/4 tsp and Kasuri methi powder – 1/4 tsp.
Mix everything well so the spices coat the potatoes evenly.

Step 5: Add capsicum and tomatoes

Now add Curry leaves, Grated dry coconut – 1 tbsp, Chopped capsicum – 1, Chopped tomatoes – 2. Add salt according to taste and mix well.
If the sabzi looks too dry, sprinkle a little water to prevent the spices from burning.

Step 6: Cook the sabzi

Cover the pan again and cook for about 7–8 minutes on low heat.
Do not overcook the capsicum. It should remain slightly crunchy for the best texture and flavor.

Step 7: Garnish and serve

Once everything is cooked perfectly, add freshly chopped coriander leaves and give it a final mix.
Serve hot with Roti, paratha, dal and rice.. This sabzi also makes an excellent lunchbox or tiffin recipe.

Aloo Shimla Mirch Sabzi is a simple yet incredibly flavorful Indian dry vegetable dish that can be prepared quickly with basic kitchen ingredients. Crispy potatoes, crunchy capsicum, aromatic spices, and the touch of coconut make this recipe comforting, delicious, and perfect for everyday meals.

If you love easy Indian home-style recipes, this one deserves a place in your weekly menu.