This Indian sautéed potatoes and peppers, is a delicious and easy-to-make side dish that perfectly complements rotis. With its flavourful combination of spiced potatoes and green bell peppers, Aloo Shimla mirch sabzi adds a burst of taste to any meal.
About this recipe
This is my take on the classic Indian Potatoes and Peppers recipe. It’s a simple and flavourful dish that my mum used to make for a quick lunch or as a side with chapati.
Unlike many curries, this recipe only requires potatoes, green bell peppers, and spices. The potatoes and peppers are sautéed until tender and infused with the spices, resulting in a savoury and slightly spicy flavour profile. It comes together in just 30 minutes, including prep time. I’ve chosen not to include ginger or garlic in my version, but you can add sliced onions if you prefer.
Feel free to adjust the quantity of green peppers and potatoes based on what you have available. It’s a sautéed dish made in a pan, making it a hassle-free side. Plus, it’s completely vegan.
- Potatoes: Choose firm and waxy potatoes, such as Yukon Gold or red potatoes (US) or, Maris Piper, King Edward, or Charlotte potatoes(UK) for the best texture in the dish. These Potatoes are considered suitable for sautéing.
- Peppers: Green bell peppers are commonly used in this dish for their mild flavor and crisp texture. They add a pleasant crunch and vibrant colour to the sautéed potatoes.
- Spices: I like to use a combination of cumin, turmeric, chilli powder, garam masala and ground coriander in this recipe. Together they enhance the overall taste of the dish.
- Oil: Any neutral-flavoured oil, such as sunflower oil or vegetable oil, works well for sautéing the potatoes and peppers.
- Salt and pepper: Season the dish with salt and pepper to taste. Adjust the amounts according to your preference.
These ingredients work together to create a delicious and well-seasoned sautéed potato and pepper dish that can be enjoyed as a flavourful side or main course.
How to make Sautéed potatoes and peppers step by step?
- To make sautéed potatoes and peppers, heat oil in a pan over medium heat.
- Add cumin seeds and let them splutter.
- Add the potatoes to the pan and fry them for about 10-12 minutes until they turn crispy at the edges and are fork-tender.
- Sprinkle the spices ( except garam masala), salt and pepper over the potatoes and add the green peppers. Toss everything together to combine.
- Cook for a few more minutes until the potatoes are fully cooked and the peppers have softened.
- Finish off by adding garam masala for an extra burst of flavour. Taste the dish and adjust the seasoning with salt and pepper as needed.
- Serve the sautéed potatoes and peppers alongside your favourite dal tadka and naan bread for a delightful and flavourful meal
Enjoy it with Flatbread: Serve the sautéed potatoes and peppers alongside flatbreads such as paratha, naan bread, yogurt flatbread or chapati. These breads complement the dish, providing a delicious and fulfilling combination.
With rice: Another option is to serve the sautéed potatoes and peppers as a side dish with steamed rice, brown rice or yellow pilau rice. The pan sautéed veggies will add a deliciously spiced element to the rice, making it a comforting and satisfying meal.
Accompany with Dal: Serve the potatoes and peppers alongside a bowl of moong dal tadka, red lentils dal tadka, split yellow pea dal, dal makhani or red lentil curry.The combination of the sautéed potatoes and peppers, dal and roti creates a wholesome and balanced meal.
Storing leftover Aloo Shimla Mirch
To store leftover peppers and potatoes, let it cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat before serving.
What is Aloo Capsicum?
Aloo Capsicum, also known as Shimla mirch sabzi or Indian sautéed potatoes and green bell peppers, is a popular dish in Indian cuisine. It consists of sliced potatoes and bell peppers cooked together with aromatic spices. This flavourful combination creates a delicious and satisfying side dish that pairs well with rotis or rice. Aloo Capsicum is a versatile dish that can be enjoyed as part of a vegetarian or vegan meal, adding a burst of taste and colour to the plate.
Can I use mixed peppers for this recipes?
Yes, you can definitely use mixed peppers in the Aloo Capsicum recipe. Mixed peppers, which typically include a combination of green, red, and yellow peppers, can add vibrant colours and a slightly different flavour profile to the dish. They will provide a variety of sweet and tangy notes, enhancing the overall taste of the sautéed potatoes and peppers
How to make Air fryer potatoes and peppers?
To make sautéed potatoes and peppers in the air fryer, start by tossing the vegetables with spices and oil. Preheat the air fryer to 200°C. Place the seasoned veggies in the air fryer basket and cook for 15-20 minutes until the potatoes are crispy at the edges and the peppers are tender. Serve this flavorful side dish on its own or incorporate it into various recipes as desired.
More Easy Indian Vegetarian curry recipes
Easy Potato and Capsicum curry recipe below
- Heat oil in a deep Pan, add cumin seeds. Once they splutter add the potatoes.5 Medium Sized Potatoes, 4 tbsp Oil, 1 tsp Cumin Seeds
- Saute them until they are half cooked and begin to crisp around the edges. Add a few sprinkles of water, if you feel the potatoes are getting stuck to the bottom of the pan.
- Add the Peppers, Turmeric Powder, Chilli Powder, Coriander powder, salt, pepper and give it a good stir. Place the lid and allow them cook for 4-5 minutes. Remember to check in between so that the vegetables do not get mushy.3 Large Green Peppers, 1½ tsp Turmeric Powder, ¾ -1 tsp Chilli Powder, 3/4 tsp Coriander Powder, ½ tsp Ground black pepper, Salt to taste
- Remove the lid, add garam masala and the remaining salt and stir well. Saute for another 2-3 minutes and serve Aloo Capsicum hot along with phulka roti.1 tsp Garam Masala
PS: This recipe was first published in May 2017.