Aloo Capsicum | Aloo Shimla Mirch

A Timeless Indian Classic

Aloo Capsicum is one of those dishes that I love to prepare regularly. Why? Because it’s quick, delicious, and the vibrant colors from the bell peppers not only make it visually appealing but also pack it with nutrients. The combination of potatoes and capsicum perfectly blends with aromatic Indian spices, making it a staple in my household. This classic North Indian dish is particularly popular in Punjab.

Working Time 10 Min.

cooking Time 20 Min.

Level simple

Aloo Capsicum is my go-to comfort food. It’s quick, flavorful, and perfect for any occasion. I love experimenting with different variations and savoring the simplicity of fresh ingredients combined with fragrant spices. Give it a try—you won’t regret it!

Recipe from Andrea

Aloo Capsicum | Origin and Regional Significance

Aloo Capsicum is a beloved dish in North India, particularly in Punjab, where potatoes are a staple ingredient. The addition of bell peppers makes the dish more colorful and nutritious. It’s widely popular across India because of its simplicity and delicious flavor. Depending on availability, bell peppers of various colors can be used to make this dish more vibrant.

Instruction Video

Why I Love Aloo Capsicum

This dish is perfect for me because it’s quick to prepare, requires minimal ingredients, and tastes fantastic. Plus, it’s vegan and gluten-free, making it suitable for a wide range of diets. Whether for a quick lunch or as a side dish in a larger Indian meal, Aloo Capsicum never disappoints.

Variations I Often Try

Besides the classic version with potatoes and bell peppers, I enjoy experimenting with different combinations:

• Aloo Capsicum with Peas: Adding peas brings a sweet note to the dish.

• With Paneer: For a more filling version, I sometimes add paneer cubes.

• With Tomatoes: A few diced tomatoes add a tangy touch that balances the spices well.

  
  

Preparation Tips

• Variations:

  • Sometimes, I substitute potatoes with sweet potatoes for a slightly sweet twist.

  • Zucchini or eggplants are also great additions for a different texture.

  • For those who enjoy spicy food, extra green chilies or a pinch of red chili flakes can enhance the heat.

• Maintaining the Right Texture:

  • I ensure the potatoes aren’t overcooked to prevent them from becoming mushy.

  • The bell peppers should retain a bit of crunch for the best flavor and texture.

• Kasuri Methi:

  • The dried fenugreek leaves give the dish a distinct aroma. If unavailable, fresh fenugreek leaves can be used as a substitute.

Working time	cooking Time	Niveau
10 Min.	20 Min.	simple

Ingredients:

• 2 cups boiled chickpeas (garbanzo beans)

• 1 large onion – finely chopped

• 2 medium tomatoes – pureed

• 2 green chilies – slit

• 1 tsp cumin seeds

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp garam masala

• 1 tbsp Chana Masala powder

• 1 tsp red chili powder (adjust to taste)

• Salt to taste

• 3 tbsp oil

• Fresh coriander – for garnish

• Lemon wedges – for serving

Instruction:

1. Preparation:

   I start by prepping all the ingredients, so the cooking process flows smoothly.

2. Sautéing the spices:

   In a heated pan, I add oil and cumin seeds. Once they release their aroma, I add the chopped onions and ginger-garlic paste. I sauté until the onions turn golden brown.

3. Adding the potatoes:

   Next, I toss in the diced potatoes and chilies, seasoning them with turmeric, coriander powder, and Kitchen King Masala. I stir well, ensuring the potatoes are well coated with spices.

4. Cooking the potatoes:

   I pour in a little water, cover the pan, and let the potatoes simmer over medium heat until they’re nearly cooked.

5. Incorporating the bell peppers:

   Once the potatoes are almost done, I add the bell pepper slices along with Kasuri Methi. I cook everything for another 5–7 minutes until the bell peppers are tender but still have a slight crunch.

6. Final touch:

   To finish, I sprinkle fresh coriander leaves on top, adjust the seasoning, and give it one final stir.

Instruction Video for Help

Serving Suggestions

I usually serve Aloo Capsicum with freshly made chapatis or parathas. A spoonful of plain yogurt complements the dish perfectly by balancing the heat. On days when I crave a full meal, I pair it with simple dal and rice for a wholesome Indian spread.

FAQ's Find all your Answers about Aloo Capsicum | Aloo Shimla Mirch here:

• Can I reduce the spice level?

  Yes, simply reduce or omit the green chilies for a milder version.

• What can I use instead of Kasuri Methi?

  Fresh fenugreek leaves or a tiny pinch of fennel seeds can give a

  similar flavor.

• Is Aloo Capsicum healthy?

  Absolutely! The dish is rich in vitamins, fiber, and essential nutrients,

  thanks to the fresh vegetables.

• Can I prepare it in advance?

  Yes, it tastes even better the next day as the flavors deepen. Store it

  in the refrigerator and reheat before serving.

• What are good side dishes for Aloo Capsicum?

  Chapati, paratha, rice, or even a simple salad are great accompaniments.

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