Green Peppers and Potatoes

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Green Peppers & Potatoes (Aloo Shimla Mirch) is a simple, satisfying sabzi that brings together the earthy heartiness of potatoes with the bright, slightly sweet crunch of green bell peppers. Lightly spiced and sautéed to perfection, this dish is a classic in Indian home cooking — comforting, versatile, and quick enough for weeknight dinners.

Traditionally, Aloo Shimla Mirch is enjoyed as a side dish with roti, paratha, or steamed rice, but it also works beautifully as a light vegetarian main when paired with dal or yogurt. The combination of tender potatoes and crisp-green peppers creates a delightful texture contrast, while aromatic spices like cumin, turmeric, and coriander add depth without overwhelming the fresh flavors of the vegetables.

What makes this recipe particularly approachable is its reliance on simple pantry staples. Even with minimal ingredients, you get a dish that tastes vibrant and homemade. Plus, it’s highly adaptable: you can make it mildly spiced for kids or increase the chili for a little extra heat. Leftovers reheat beautifully, making it a convenient option for meal prep or packed lunches.

GreenpeppersPotatoes_Featured2

Whether you’re new to Indian cooking or a seasoned home chef, this Green Peppers and Potatoes sabzi is an easy, delicious way to bring a touch of traditional flavor to your table.

Green Peppers and Potatoes

130kcal
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Prep 5 minutes
Cook 20 minutes
Total 25 minutes
Stir fry of green bell peppers and potatoes with spices.
Servings 4 portions
Course Entree
Cuisine Indian

Ingredients

  • 1 tbsp Olive Oil Or other cooking oil
  • 2 Green Bell Peppers
  • 2 Russet Potatoes
  • 1/2 cup Diced Onions optional
  • 1/2 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Salt

Method

Preparation
  1. Peel the potato and cut into wedges, preferably not too thick so they cook greater and evenly. Wash and de-seed the green peppers and cut them into 1 inch long strips.
Cooking
  1. Heat the oil and add the cumin seeds.
    1 tbsp Olive Oil, 1/2 tsp Cumin Seeds
    Cumin seeds being fried
  2. When the cumin seeds start to sizzle add the onions.
    1/2 cup Diced Onions
  3. Sautée the onions for a minute and then add the potatoes.
    2 Russet Potatoes
  4. Cook the potatoes on medium heat for about 10 minutes and then add the green peppers. Cook uncovered for about 5 minutes.
    2 Green Bell Peppers
  5. Now add the spices and the salt and mix well. Add 1/4 cup of water, mix it in, cover the pan and reduce the heat to medium low.
    1 tsp Coriander Powder, 1/2 tsp Turmeric, 1/2 tsp Salt
  6. Cook covered for about 15 minutes, stirring every 2-3 minutes until cooked the way you like it – crisp or soft.

Nutrition

Serving1 portionCalories130kcalCarbohydrates23gProtein3gFat4gSaturated Fat1gPolyunsaturated Fat0.5gMonounsaturated Fat3gSodium299mgPotassium565mgFiber3gSugar2gVitamin A224IUVitamin C54mgCalcium26mgIron1mg

Notes

Evenly Sized Pieces: Cut the potatoes and bell peppers into similar sizes so they cook evenly.
Waxy vs. Starchy Potatoes: Use firm, waxy potatoes (like Yukon Gold or red potatoes) to prevent them from falling apart.
Control Pepper Texture: Add the bell peppers after the potatoes start to soften. This prevents them from becoming mushy. For slightly crisp peppers, stir them in at the very end and cook only a few minutes.
Pan Choice Matters: Use a wide, heavy-bottomed pan for even heat distribution. A nonstick or stainless steel skillet works best.
Don’t Overcrowd the Pan: Give the vegetables some space while cooking. Overcrowding can cause them to steam instead of sauté, leading to soggy potatoes and peppers.
Adjust Spices Gradually: Start with the suggested spice amounts, then taste and adjust toward the end of cooking to suit your preference.
Optional Flavor Boost: A small splash of lemon juice at the end brightens the flavors.
Ghee for Richness: For a richer, more traditional taste, replace part of the oil with ghee or butter.
Leftovers: Store in an airtight container in the fridge for up to 2–3 days. Reheat gently on the stove to maintain texture.
Custom Variations: Add onions, tomatoes, or peas for a slightly different flavor profile without changing the core dish.

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