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A simple yet flavorful dry curry featuring tender potatoes and crunchy bell peppers, tossed in a medley of everyday Indian spices. This quick and easy sabzi is perfect for a weeknight meal with hot rotis.
For 4 servings
Prepare the Masala Base
Cook the Potatoes
Add Bell Peppers and Finish
A simple yet flavorful dry curry featuring tender potatoes and crunchy bell peppers, tossed in a medley of everyday Indian spices. This quick and easy sabzi is perfect for a weeknight meal with hot rotis.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 224.65 calories per serving with 4.06g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Garnish and Serve
Add 100g of paneer cubes or 1 cup of boiled chickpeas along with the bell peppers for a protein boost.
For a gravy version, add a paste of 8-10 soaked cashews and increase the water to 1 cup. Simmer until the gravy thickens.
Omit the onion and ginger-garlic paste. Add a pinch of asafoetida (hing) to the hot oil after the cumin seeds for a traditional flavor.
Incorporate 1/2 cup of green peas or sweet corn along with the potatoes for extra texture and nutrition.
Bell peppers are an excellent source of Vitamin C, a powerful antioxidant that strengthens the immune system and helps protect the body against infections.
Both potatoes and bell peppers provide dietary fiber, which promotes a healthy digestive system, aids in regular bowel movements, and contributes to a feeling of fullness.
Potatoes offer complex carbohydrates that are digested slowly, providing a steady and sustained release of energy, making this dish both filling and energizing.
The combination of tomatoes, bell peppers, and spices like turmeric provides a variety of antioxidants that help combat oxidative stress and inflammation in the body.
A single serving of Aloo Shimla Mirch Sabzi (approximately 1 cup or 250g) contains around 210-230 calories. This is an estimate and can vary based on the amount of oil used and the exact size of the vegetables.
Yes, it is a healthy and balanced dish. It provides complex carbohydrates from potatoes for energy, and vitamins A and C from bell peppers. Using a moderate amount of oil makes it a nutritious choice for a daily meal.
Absolutely. For a no onion, no garlic (Jain/Satvik) version, simply skip them. You can add a pinch of asafoetida (hing) to the hot oil for a distinct flavor that complements the potatoes.
Ensure your potato cubes are cut small (around 1/2-inch). Cooking on low heat with the lid on is crucial for steaming them properly. If they remain hard, add another 2-3 tablespoons of hot water and continue cooking covered until tender.
Yes, red and yellow bell peppers work wonderfully in this recipe. They add a beautiful color and a slightly sweeter taste compared to green bell peppers. A mix of all three looks and tastes great.
Leftover Aloo Shimla Mirch Sabzi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave before serving.
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