Aloo Shimla Mirch Sabzi, or Aloo Capsicum , is a delicious Indian curry made with sauteed potatoes, green peppers and basic Indian spices. It is a no onion and garlic recipe.
Naturally vegan and gluten-free. Best served as a quick weeknight dinner with Gujarati rotlis .
- About Aloo Shimla Mirch ki Sabji
- Ingredients
- How to make Aloo Capsicum Recipe
- Serving Suggestion
- Storage
- Other Potato Recipes
About Aloo Shimla Mirch ki Sabji
Aloo Shimla Mirch, also known as Aloo Capsicum or Potato Bell Pepper Curry , is a popular Indian vegetarian dish.
It is a simple potato curry made using two main ingredients: potatoes (aloo in Hindi) and crunchy bell peppers (Shimla Mirch in Hindi). The simple dish is cooked in a blend of basic spices.
It is called aloo capsicum sabzi recipe because it is a dry curry without any added liquid. It is great as a side dish or as a main course.
This Indian dish is quick and so easy to prepare – think of it as an Indian stir fry .
It has similarities to other dry potato recipe like this potato chips curry or jeera aloo .
It’s an easy recipe – even novice chef or students can make this recipe, just like my cabbage curry .
Ingredients
Potatoes – peeled. Choose between cubed potatoes or cut into wedges. Regular potatoes work best but you could use baby potatoes if you wanted.
Green bell peppers – I have used a mix of green and red capsicum but you can use whichever colour. I find that green peppers work best as they have a savoury flavour but generally, any color bell peppers works.
Cumin seeds – aka jeera
Spice powders – red chili powder, turmeric powder, cumin coriander powder, garam masala powder
Amchoor powder – dry mango powder. Alternatively, use lemon juice
Hing – omit if you do not have it
Sugar – a pinch of sugar makes all the flavours pop! In Indian food, sugar does not add sweetness but provides balance for the spicy and tangy flavours from the spices.
Oil – sunflower oil or olive oil work well
Cilantro / coriander leaves
Optional
I never add it in my aloo shimla mirch curry but some add dry fenugreek leaves (kasuri methi/kasoori methi)
How to make Aloo Capsicum Recipe
In a pan, heat oil on medium heat. Once hot, add the cumin seeds. As they begin to sizzle, tip in the potatoes. Mix and cover the pan with a lid and allow the potatoes to cook about 80%.
Next add in the green capsicum and sauté for a minute or so on medium flame.
Add all the ground spices – red chilli powder, turmeric, cumin coriander and garam masala. Season with salt and stir well.
Add little water to reduce risk of burning if needed and switch to low flame.
Switch off from the heat when potatoes are fully cooked.
Add lemon juice or amchoor powder. Mix in sugar as well.
Garnish with fresh coriander and serve
Serving Suggestion
Aloo Shimla Mirch ki Sabzi is a versatile and flavorful dish that pairs well with various accompaniments.
For a complete meal I tend to go for Indian bread, simple dal and salad.
Serve Aloo Shimla Mirch with traditional Indian flatbread like chapati or paratha .
This curry also goes excellently with steamed Basmati rice or Jeera rice . A wonderful combination is a simple dal to make dal rice. I go for Whole Masoor Dal .
A cooling cucumber raita makes an excellent side.
A fresh salad such as Indian kachumber can be a refreshing addition to the meal, providing a cool and crunchy element.
Crispy papads (poppadums) serve as a tasty accompaniment to add some crunchiness to the meal.
Some green mint chutney can be served alongside the dish.
Storage
Store leftovers in an airtight container and keep in the fridge for 3 days.
I do not recommend freezing this recipe as the vegetables will loose their texture upon thawing.
Other Potato Recipes
Instant Pot Dum Aloo
Aloo Baingan
Bombay Potatoes
Brussels Sprouts and Potato Sabji
Dahi Aloo
Marwari Dum Aloo
Aloo Methi
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Aloo Shimla Mirch (Aloo Capsicum)
Equipment
- 1 pan
- 1 Chopping board
- 1 Knife
Ingredients
- 4 cup potatoes peeled and cut in to batons
- 3 cup capsicum cut in to long strips
- 4 tablespoon oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida hing
- 1 tablespoon chilli powder red
- 1 teaspoon tumeric powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- ¼ teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon dry mango powder amchoor powder
- 2 tablespoon cilantro coriander
Instructions
- In a pan, heat 4 tablespoon oil on medium heat.
- Once hot, add the 1 teaspoon cumin seeds and 1/4 teaspoon asafoetida
- As they begin to sizzle, tip in the 4 cup potatoes .
- Mix and cover the pan with a lid and allow the potatoes to cook about 80%.
- Next add in the green capsicum 3 cup capsicum and sauté for a minute or so on medium flame.
- Add all the ground spices – 1 tablespoon chilli powder , 1 teaspoon tumeric powder , 1 tablespoon ground coriander , 1 tablespoon ground cumin and 1/4 teaspoon garam masala . Season with 1 teaspoon salt and stir well.
- Add little water to reduce risk of burning if needed and switch to low flame.
- Switch off from the heat when potatoes are fully cooked.
- Add lemon juice or 1/2 teaspoon dry mango powder . Mix in 1 teaspoon sugar as well.
- Garnish with fresh coriander 2 tablespoon cilantro and serve
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Aloo Shimla Mirch (Aloo Capsicum)
Equipment
- 1 pan
- 1 Chopping board
- 1 Knife
Ingredients
- 4 cup potatoes peeled and cut in to batons
- 3 cup capsicum cut in to long strips
- 4 tablespoon oil
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida hing
- 1 tablespoon chilli powder red
- 1 teaspoon tumeric powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- ¼ teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon dry mango powder amchoor powder
- 2 tablespoon cilantro coriander
Instructions
- In a pan, heat 4 tablespoon oil on medium heat.
- Once hot, add the 1 teaspoon cumin seeds and 1/4 teaspoon asafoetida
- As they begin to sizzle, tip in the 4 cup potatoes .
- Mix and cover the pan with a lid and allow the potatoes to cook about 80%.
- Next add in the green capsicum 3 cup capsicum and sauté for a minute or so on medium flame.
- Add all the ground spices - 1 tablespoon chilli powder , 1 teaspoon tumeric powder , 1 tablespoon ground coriander , 1 tablespoon ground cumin and 1/4 teaspoon garam masala . Season with 1 teaspoon salt and stir well.
- Add little water to reduce risk of burning if needed and switch to low flame.
- Switch off from the heat when potatoes are fully cooked.
- Add lemon juice or 1/2 teaspoon dry mango powder . Mix in 1 teaspoon sugar as well.
- Garnish with fresh coriander 2 tablespoon cilantro and serve
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This is the best selection of Indian fusion desserts to serve at parties and occasions. These modern desserts are often a twist on the traditional Indian sweet, creating something unique and exciting for the festive months!
All recipes are eggless and suitable for vegetarians . Where possible, vegan options are provided in the post.
- Indian Fusion Dessert Recipes
- Fusion Barfi Recipes
- Fusion Peda Recipes
- Fusion Indian Biscuits, Pastries & Cakes
- Fusion dairy-based desserts
- Fusion Indian drinks
Indian Fusion Dessert Recipes
Indian sweets are enjoyed throughout the year and are devoured across the globe! They are often served to guests at weddings, parties and get-togethers. They are also prepared at home – because who needs an excuse to make desserts!
Some of the most well known classic Indian dessert are gulab jamun, ras malai, jalebis and carrot halwa!
You can find the recipes in this roundup of Indian Milk Sweets/Desserts or Easy Indian Desserts for Dinner Parties .
As much as I love the beauty of traditional Indian desserts, it’s exciting to experiment with different flavours and design a fusion dish.
The sweets in this list have a modern twist and incorporate western flavors in some way.
Ingredients can be found in either local supermarkets or Indian stores.
Scroll through the most delicious fusion barfi, peda, cakes and drinks recipes!
Fusion Barfi Recipes
Three layers of Barfi are inspired by the delicious treat Millionaires Shortbread. Vanilla, caramel and chocolate flavoured layers combine to create a modern barfi recipe.
Baklava Barfi incorporates incredible Middle eastern flavours with soft Barfi. It is a great recipe for the festive season that works perfectly on Diwali or Eid!
This is one of my favourites from the list! The first layer is made with a white chocolate ganache and the middle layer comprises of a almonds butter barfi. The bottom layer is a digestive biscuit base.
We already know that chocolate pairs beautifully with barfi but the addition of a peanut flavoured layer takes this sweet to the stratosphere!
You’ve probably layered Nutella on toast for breakfast but have you mixed it in with barfi? This will be a guaranteed hit whenever you choose to make it!
This pistachio barfi and chocolate barfi blend is exciting and full of flavour and colour!
This soft Pumpkin Kalakand would make the perfect Halloween/Diwali crossover dessert! Kalakand can be prepared with paneer or ricotta cheese
This Indian milk cake has a double layer of rose and chocolate! It tastes like Turkish delight yet has the textures of a classical Indian kalakand.
Pistachio and Cardamom Cupcakes with Cream Cheese Frosting – these spongy cupcakes are eggless and are flavoured with cardamom powder and essense
Fusion Peda Recipes
In keeping with the national love of chai, these chai peda are made with 4 ingredients!
Imagine incredible Devonshire Clotted Cream Fudge, now imagine those flavours in soft peda!
These peda are prepared with salted caramel – the “it” flavour that graces cookies, ice creams and more.
Mango Coconut and Badam Ladoo are glorious and are even worthy of weddings!
Fusion Indian Biscuits, Pastries & Cakes
For an Indian twist for the cream cones, look no further than this rose and pistachio version. The mixture is made with yogurt and whipped cream. Rather than making the pastry from scratch, I’ve gone with a store bought puff pastry. Garnish with fragrant rose petals and pistachio dust.
Traditional Nankhatai (Indian shortbread biscuits) are given a fun twist for kids. The addition of fun fetti provides colour making these treats perfect for a celebration – maybe a birthday?
These incredible biscuits are made using Scottish shortbread recipe but with the quintessential rose and pistachio flavours!
This spongy eggless cake is prepared from Gulab Jamux mix. It is then doused in sugar syrup – best enjoyed at room temperature. It is an alternative to gulab jamun cheesecake!
This gorgeous eggless cream cake is flavoured with Indian flavours. It is topped with rasmalai to make it the perfect show stopping dessert for all kinds of celebrations.
Fusion dairy-based desserts
For an alternative to vanilla ice cream, try this Kulfi that is flavoured with chai! Two things that Indians love most!!
Bhapa Doi is a bit like an Indian cheesecake. It is made from baked yogurt. This version is topped with an orange syrup that is flavoured with Indian spices.
Traditional Kala Jamun are flavoured with peanut butter and chocolate for an irresistible version of Reese’s!
Fusion Indian drinks
This non alcoholic cardamom mojito is flavoured with cardamom syrup. It is a striking drink to serve at an Indian dinner party!
Mango Cheesecake Lassi is perfect for beginners! It is made from a delicious combination of mango, cream cheese and yogurt!
This Rose Sharbat is also flavoured with hibiscus petals. It is the ultimate summer refresher and it looks absolutely stunning in a large serving glass!
Other Modern Indian Desserts
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Indian Fusion Desserts
Equipment
- 1 pan
- 1 Spatula
- 1 Tray
- 1 Blender
Ingredients
- 1 Vanilla Caramel Chocolate Barfi
- 1 Nutella Barfi
- 1 Baklava Barfi
- 1 Chai Peda
- 1 Clotted Cream Peda
- 1 Caramel Fada Lapsi
- 1 Rose and Pistachio Puff Pastry Cream Horns
- 1 Almond butter Barfi bars
- 1 Peanut chocolate Barfi
- 1 Pistachio chocolate Barfi
- 1 Pumpkin kalakand
- 1 Chocolate and rose milk cake
- 1 Badam salted caramel peda
- 1 Mango coconut badam ladoo
- 1 Air fryer funfetti nankhatai
- 1 Saffron and Pistachio Shortbread
- 1 Eggless gulab jamun mix cake
- 1 Rasmalai cake
- 1 Eggless Mille Feuille with Saffron Yogurt Cream
- 1 Cardamom chai kulfi
- 1 Bhappa doi with spiced orange syrup
- Chocolate peanut kala jamun
- 1 Eggless Nan Khatai Cheesecake
- 1 Caramel Phirni recipe
- 1 Virgin cardamom mojito
- 1 Mango cheesecake lassi
- 1 Rose and Hibiscus sherbat
Instructions
- Choose an Indian fusion dessert recipe.
- Click on the given recipe link in the post.
- Read the recipe and gather all the ingredients that are required for the recipe.
- Prepare the recipe by following the method/instructions given in the recipe card.
- Serve to your guests and enjoy!
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
