Alu Shimla Mirch ki Sabzi | Potato Capsicum Curry

Alu Shimla Mirch ki Sabzi is one of those comfort foods that can be found in many a North Indian home. It is a very simple to make and can elevate a simple roti to a new level.

We also make a Besan Wali Shimla Mirch ki Sabzi at home.

How to Make Alu Shimla Mirch ki Sabzi | Potato Capsicum Curry

Serves: 4

Time: 30 Minutes

Ingredients

1. Capsicum or Shimla Mirch – 4 Large
2. Potato – 2 Large
3. Turmeric – 1/4 tsp
4. Chilli Powder – 1 tsp
5. Kitchen King Masala or Garam Masala – 1 tsp
6. Mustard Seeds – 1 tsp
7. Oil – 2 tbsp
8. Salt to Taste

Method

1. Deseed the Capsicum and cut into 1/2″ pieces.
2. Peel and cut the potatoes into 1/2″ cubes.
3. In a wok or kadhai, heat the oil.
4. Add the mustard seeds and wait till they splutter.
5. Add the potato pieces and stir-fry for 5 minutes.
6. Add the capsicum pieces and stir-fry for 5 minutes.
7. Cover and cook over low-medium heat till the potato and capsicum are done. Stir occasionally.
8. When the potato and capsicum are cooked, add turmeric powder and stir-fry for 2 minutes till the raw smell of turmeric is lost.
9. Add the chilli powder, Kitchen King/Garam Masala, and salt.
10. Mix well.
11. Serve Alu Shimla Mirch ki Bhaji | Potato Capsicum Curry warm with phulkas or rotis.

Tips

• If you use Garam Masala, add 1/4 tsp Amchur powder.
• You can also use a 1 tsp Coriander Powder + 1/2 tsp Amchur powder instead of Kitchen King/Garam Masala.