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Aloo Capsicum Recipe or Aloo Shimla Mirch

An easy breakfast side dish vegetarian recipe to be eaten with roti.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: North Indian
Servings: 3
Calories: 290kcal
Author: Asiya


  • 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


  • 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.


1.The ratio of shimla mirch and potatoes can be varied depending on one's preference.


Calories: 290kcal
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