Aloo Capsicum Recipe is a side dish curry recipe made using potatoes(aloo) and green capsicum(shimla mirch). This aloo shimla mirch recipe is an awesome vegetarian recipe which goes well with rotis.
In this recipe I have made the dish just by using onions but, one can also add tomatoes too to make aloo capsicum. It is a very simple everyday breakfast side dish for roti.
Aloo capsicum can also be eaten with rice too and this recipe using aloo and shimla mirch/potato shimla mirch can be tried with many variations. This side dish goes great with parathas too.
Shimla mirch aka capsicum is a wonderful vegetable which can be used to make various kinds of recipes and I shall be glad to introduce different shimla mirch recipes as I continue blogging.
Shimla mirch and aloo are vegetabes which can be used both with veg dishes and also to make non veg recipes. The combination of these vegetables in any dish turns out really yummy.
Aloo capsicum here is a simple, easy and plain dish made using few ingredients and yet a tasty one. I have cut the veggies into thin long slices but one can even roughly chop them.
There is no gravy in the recipe and can easily go with roti or paratha recipes.
Let us check out the recipe details on how to make aloo shimla mirch below…
Aloo Capsicum Recipe:
Aloo Capsicum Recipe or Aloo Shimla Mirch
Ingredients
- 3 medium size potatoes aloo sliced into thin long slices
- 2 green capsicum shimla mirch cut into long slices
- 2 tbsp oil
- 2 medium size onions finely chopped
- 1/2 tsp cumin seeds zeera/jeera
- 1/2 tsp ginger garlic paste
- salt - to taste
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tbsp chopped coriander leaves
- 1 cup water
Instructions
- Firstly, take a cooking vessel, into it add oil and heat it.
- Into it, add cumin seeds and allow it to splutter.
- Add chopped onions and saute until they get soft.
- Add ginger garlic paste and saute for few seconds.
- Into it add salt, red chilli powder, turmeric powder and mix well.
- Cook the masala for few seconds.
- Add sliced potatoes into it and saute for few minutes.
- Add capsicum slices and mix well.
- Roast the vegetable mix for two to three minutes on low flame.
- Add little water and cook until the aloo and shimla mirch get cooked or pressure cook for two whistles.
- Cook for few minutes by keeping the lid uncovered if there is any water remaining.
- Add some freshly chopped coriander leaves.
- Switch off the flame.
- Serve with roti or paratha.
Notes
Nutrition
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