Fried Aloo Shimla Mirch Recipe – Simple Stir-Fried Potato Capsicum Sabzi
Fried Aloo Shimla Mirch is a humble and flavorful Indian dry sabzi made with potatoes and capsicum. This everyday side dish is quick to prepare and pairs wonderfully with roti, paratha, or dal-chawal. The cumin-infused oil and light blend of Indian spices bring out a comforting homemade aroma in every bite.
Ingredients
- 4 medium potatoes, peeled and chopped
- 3 medium capsicums (shimla mirch), chopped
- 1 tsp cumin seeds (jeera)
- 1 tbsp coriander powder
- 1 pinch asafoetida (hing)
- ½ tsp red chili powder
- ½ tsp turmeric powder
- 1 tbsp water (for masala)
- Salt to taste
- 1 tbsp oil (plus more for shallow frying)
- 1 tbsp fresh coriander, chopped (for garnish)
Instructions
- Wash and chop the potatoes and capsicum into small bite-sized pieces.
- In a pan, heat some oil and lightly fry the chopped potatoes and capsicum until they start softening. Set aside.
- In the same or a fresh pan, heat 1 tbsp oil. Add cumin seeds and let them splutter.
- Reduce the flame to low and add asafoetida, coriander powder, red chili powder, and turmeric powder.
- Immediately add 1 tbsp water to prevent the spices from burning.
- Once the water evaporates, add the fried potatoes and capsicum to the pan along with salt to taste.
- Mix everything well, cover, and cook on low flame for 7–8 minutes, stirring occasionally.
- Once the potatoes are soft and cooked through, turn off the flame.
- Garnish with chopped coriander and serve hot with roti or paratha.
Chef’s Tips
- Spice level: Adjust chili powder to taste or skip it for a milder version.
- Onion-twist: Add sliced onions while frying capsicum for extra flavor.
- Dry or moist: Keep it dry for roti or slightly moist for rice pairing.
- Masala mix: Add a pinch of garam masala or amchur (dry mango powder) at the end for a tangy kick.