Aloo Shimla Mirch Sabzi
A hearty, comforting North Indian dry sabzi where soft cubed potatoes and crisp-tender bell peppers come together in a simple, well-spiced masala. The capsicum adds a fresh, slightly sweet crunch while the potatoes soak up earthy cumin, coriander, and a gentle kick of green chili. Ready in 25 minutes, it's a perfect lunchbox side that pairs beautifully with hot rotis or parathas.
For 4 servings
- prep
Prep the vegetables.
1.Peel and cube the potatoes into 1-inch pieces. Place in a bowl of water to prevent browning.2.Deseed and cube the bell peppers into 1-inch pieces.3.Finely chop the onion and slit the green chilies lengthwise. - saute · ~6 min
Sauté the potatoes.
Heat oil in a heavy-bottomed kadhai or pan over medium heat. Drain the potatoes well and pat them dry. Add to the hot oil and sauté, stirring occasionally, until they turn light golden and are about 60% cooked through — roughly 5 to 6 minutes. Remove with a slotted spoon and set aside.
TIPDry the potatoes thoroughly before adding to oil, or they will steam instead of fry. - temper · ~5 min
Temper the cumin and aromatics.
1.In the same pan, add cumin seeds and let them crackle for 20 seconds.2.Sprinkle in asafoetida, then add the chopped onion and slit green chilies.3.Sauté until the onions turn translucent and lightly golden at the edges, about 3 to 4 minutes.4.Add ginger paste and cook for 30 seconds until the raw smell fades. - saute · ~3 min
Cook the masala.
1.Lower the heat and add turmeric powder, coriander powder, and red chili powder.2.Stir continuously and cook the spices for 30 to 40 seconds until fragrant. If the masala sticks, sprinkle 1 to 2 tablespoons of water.3.Add the cubed bell peppers and sauté on medium heat for 2 minutes until they begin to soften but still hold their shape.TIPKeep the flame low when adding dry spices — high heat burns them and turns the sabzi bitter. - saute · ~5 min
Combine and finish cooking.
1.Return the sautéed potatoes to the pan and add salt and dry mango powder.2.Mix gently so the masala coats the vegetables evenly without breaking the potatoes.3.Cover the pan with a lid and cook on low heat for 4 to 5 minutes, checking once halfway through. The potatoes should be tender all the way through and the bell peppers just cooked. - garnish · ~1 min
Finish and garnish.
Turn off the heat. Sprinkle garam masala over the sabzi, fold it in gently, and let it sit covered for 1 minute. Transfer to a serving bowl, scatter chopped coriander leaves on top, and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat potatoes completely dry before frying to prevent steaming and ensure browning.
- 2Cube potatoes and bell peppers evenly for consistent cooking in the same time frame.
- 3Cook bell peppers until just tender-crisp — they should retain a slight bite.
- 4Add a splash of water when cooking spices if the pan looks dry to avoid burning.
- 5Let the sabzi rest covered for 1 minute after adding garam masala to meld flavors.
- 6For a smoky twist, finish with a dash of smoked paprika instead of garam masala.
Adapt it for your goals.
Low-oil
Dry-roast the cumin seeds and onions in a non-stick pan with minimal oil, then steam the potatoes and peppers together covered — you get the same comfort with far less fat.
veganVegan
This recipe is already vegan; just ensure your garam masala blend doesn't contain any non-vegan additives (most are plant-based).
protein boostProtein-boost
Add 1/2 cup boiled chickpeas or paneer cubes along with the potatoes for extra protein and a heartier meal.
Why this is on our healthy list.
Rich in Vitamin C
Bell peppers are loaded with vitamin C, which supports immune function and collagen production.
Good Digestive Fiber
Potatoes and bell peppers both provide dietary fiber that aids digestion and promotes satiety.
Low in Saturated Fat
This oil-based sabzi uses a modest amount of unsaturated vegetable oil, keeping saturated fat low.
Anti-Inflammatory Spices
Turmeric, cumin, and ginger in the recipe offer natural anti-inflammatory compounds.
Frequently asked questions
Fresh is best for texture, but if using frozen, thaw and pat dry them thoroughly to avoid excess moisture that makes the sabzi mushy.
