Potato with capsicum (Aloo Shimla Mirch)

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Aloo-Shimla Mirch (the name means Potato-Capsicum in Hindi) is Indian Main Course vegan dish. It can be taken for lunch or for dinner.


  • 4 medium sized potatoes, cut in medium pieces;
  • 2 big capsicums, cut into big square pieces (the amount of capsicum supposed to be similar to the amount of potatoes and it supposed to be cut in similar size as potato pieces as well);
  • 1 big or 2 small tomatoes, chopped;
  • 1 green chili, chopped;
  • 1 inch (2 cm) of ginger, chopped or grated;
  • 1-2 cloves of garlic, chopped or grated;
  • 1 tsp of cumin seeds;
  • A pinch of asafetida;
  • 1/2 tsp of red chili powder;
  • 1/4 tsp of turmeric powder;
  • 1/2 tsp of coriander powder;
  • 1/2 tsp of Garam Masala;
  • Salt to taste;
  • A little bit of fresh coriander/other greenery to taste – optional;
  • 2-3 tbsp of cooking oil

Also check: What to do if you don’t have required for Indian recipes spices?


  • Heat the pan with oil on medium flame;
  • Add cumin seeds and asafetida, fry them for 30 seconds;
  • Add green chili, garlic and ginger, cook until they become golden-brown;
  • Add tomatoes and cook until they are soft;
  • Add all the spices except salt and cook for a minute;
  • Add potatoes, mix it well, cook until it is half ready;
  • Add capsicum (it requires much less time for cooking than potatoes – if you want to cook this dish fast and more healthy, you can use boiled potatoes);
  • Add salt, cook the vegetables on law flame, mixing occasionally, until all the vegetables are soft;
  • Take care of not mashing the vegetables, do not add water during cooking because vegetables supposed to be dry;
  • When the vegetables are cooked, add fresh coriander/other greenery to it, mix well.
  • The dish is ready!

Bon Appetit!

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