Potato Capsicum Curry | Aloo Shimla Mirch Recipe
Potato Capsicum Curry is one of the simple Indian curries that can be made with just potatoes, tomatoes and capsicum as main ingredients and few spices to season. Learn how to make Aloo Shimla Mirch Recipe with step by step image instructions along with tips and a video.
Our version of the Potato Capsicum Curry is dry and best suited as a side dish accompanied by chapati or as a sandwich filling. If you want a bit of gravy add a little water but the flavour disturbs. In another scenario, if you like to make a creamy gravy then we can add coconut paste, sesame seeds and poppy seeds.
Along with fresh coconut paste, we can even add paneer to have rich flavours but that turns to be the kurma version. Based on the time you have we can add veggies or simply make our version.
Tips to make a perfect Potato Capsicum Curry:
- Based on the size of potato pieces we slice, cooking time depends.
- It’s a good idea to slice them into 1 inch size so that it cooks perfectly as per our ingredients.
- Check potatoes before adding tomatoes, if it cooks 40-50 percent then it’s the perfect time to add tomatoes.
- When tomatoes turn soft, aloo should have cooked 70-80 percent and then add capsicum.
- Usually, it takes 2-5 minutes to cook capsicum, even if tastes raw Aloo Shimla Mirch Recipe tastes good.
- If you are planning to make a gravy then add water before adding capsicum and in small quantities.
- When it comes to creamy gravy we can add dry coconut or fresh, poppy seeds and sesame seeds. Dry coconut tastes good.
You may also like to check other recipes:
Potato Capsicum Curry | Aloo Shimla Mirch Recipe
Potato Capsicum Curry is one of the simple Indian curries which can be made with just potatoes, tomatoes and capsicum as main ingredients.
Ingredients
- Potatoes – 200 gms.
- Capsicum – 50 gms.
- Oil – 2 tbsp.
- Mustard seeds – ¼ tbsp.
- Jeera/ cumin seeds – ½ tbsp.
- Onion – 1 medium size
- Green chillies – 1 tbsp.
- Ginger garlic paste – ½ tbsp.
- Curry leaves – 1 tbsp.
- Turmeric powder – ½ tbsp.
- Red chilli powder – ½ tbsp.
- Coriander powder – 1 tbsp.
- Salt – 1 tbsp.
- Tomatoes – 2 No.
- Garam masala powder – ½ tbsp.
- Coriander leaves – 2 tbsp.
Instructions
- First prepare potatoes and capsicum, slice and keep aside.
- In a pan heat oil and put cumin seeds and mustard seeds.
- When mustard seeds splutter add sliced onions, green chillies, curry leaves and ginger garlic paste.
- Saute for a while and sprinkle turmeric powder, coriander powder, salt and red chilli powder. Mix well.
- Put potatoes and cook on low flame with lid covered for 5 minutes.
- Add tomato slices and cook till they turn soft. Add sliced capsicum and cook for a minute or two.
- Check potatoes and when they are cooked sprinkle garam masala powder.
- Garnish Coriander leaves over aloo capsicum curry and serve hot with chapati or steamed rice.
Recipe Video
How to make aloo capsicum curry:
1. Remove skin and slice potatoes into 1 inch cubes, keep aside.
2. Heat oil in a pan and add mustard seeds, jeera and sliced onions.
3. Add sliced green chillies, ginger garlic paste, curry leaves and turmeric powder.
4. Sprinkle red chilli powder, coriander powder and salt. Mix well.
5. Add sliced potatoes and cook for 5 minutes with lid covered.
6. Meanwhile, slice capsicum and tomatoes and keep them aside.
7. Remove the lid of the pan, add tomato slices and cook further for a minute with lid covered.
8. To check whether potatoes are half cooked or not, press using a spatula, if it slits with medium pressure then it’s half
9. Add capsicum pieces and cook further for a minute or two with lid covered.
10. Sprinkle garam masala powder and mix well.
11. Check potatoes by slitting them with a spatula when it’s perfectly cooked, garnish aloo capsicum curry with coriander leaves.
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