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–+ servings

Green Peppers and Potatoes (Aloo Shimla Mirch)

130kcal
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Prep 8 minutes
Cook 20 minutes
Total 28 minutes
Green Bell Peppers and Potatoes (Aloo Shimla Mirch) is a quick and comforting Indian sabzi made with simple pantry ingredients. With tender potatoes, slightly crisp bell peppers, and warm spices, it’s an easy, flavorful side dish perfect for everyday meals.
Servings 4 portions
Course Entree, Side Dish
Cuisine Indian

Ingredients

  • 1 tbsp Olive Oil substitute wit ghee for extra richness and flavor or other cooking oil
  • 2 Green Bell Peppers
  • 2 Potatoes
  • 1/2 cup Diced Onions optional
  • 1/2 tsp Cumin Seeds
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Salt adjust to taste

Method

Preparation
  1. Peel the potato and cut into wedges.
    2. Avoid cutting the potatoes too thick so they cook through without needing excessive water.
    Use waxy or all-purpose potatoes like Yukon Golds if you want the pieces to hold their shape and stay slightly creamy inside. Russet potatoes work too, but they tend to soften more and can break apart, giving the dish a softer, more rustic texture.
  2. Wash, deseed, and slice the green bell peppers into 1-inch strips.
Cooking
  1. Heat oil in a pan over medium heat.
    2. Pan Choice Matters: Use a wide, heavy-bottomed pan for even heat distribution. A nonstick or stainless steel skillet works best.
    Ghee for Richness: For a richer, more traditional taste, replace part of the oil with ghee or butter.
  2. When the oil is hot, add the cumin seeds and let them sizzle.
    Cumin seeds being fried
    3. Wait until the seeds crackle and release aroma as this step builds the flavor base.
  3. Add the diced onions (if using) and sauté for about 1 minute until slightly softened.
  4. Add the potatoes and cook on medium heat for about 10 minutes, stirring occasionally.
    5. Allow some light browning on the potatoes for added flavor.
  5. Add the green bell peppers and cook uncovered for about 5 minutes.
    6. Cooking uncovered helps the peppers retain a slight crunch.
    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.
  6. Add coriander powder, turmeric, and salt. Mix well to coat the vegetables evenly.
  7. Add about 1/4 cup of water, stir, then cover the pan and reduce heat to medium-low.
  8. Cook covered for about 15 minutes, stirring every 2–3 minutes, until the vegetables are cooked to your preference.
    9. For a softer texture, cook longer with the lid on; for a crisper texture, uncover toward the end to evaporate excess moisture.
    Add a small splash of lemon juice at the end to brighten the flavors.

Nutrition

Serving1 portionCalories130kcalCarbohydrates23gProtein3gFat4gSaturated Fat1gPolyunsaturated Fat0.5gMonounsaturated Fat3gSodium299mgPotassium565mgFiber3gSugar2gVitamin A224IUVitamin C54mgCalcium26mgIron1mg

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