Aloo Capsicum | Aloo Shimla Mirch By Swasthi's Recipes

Aloo capsicum recipe – Easy stir fried dish made with potatoes, capsicum, spices & herbs. This dry aloo capsicum back-scratch is a super easy & quick recipe for beginners. Aloo and capsicum pair so well in any dish and this is i of them. This aloo capsicum goes very well with plain rice, roti, chapati or even as a filling in sandwiches & kathi rolls.

This unproblematic yet flavorful & delicious aloo capsicum is a life saver for me most times in dealing with my fussy kids. I always wonder how oft I make this for their school box or some times even for their breakfast to eat with their paratha or dosa.

It is very simple to brand and ane can easily plus or minus the ingredients i take mentioned below. It is a dry out curry or sabzi, if you like to have a moist curry just cascade very little water to melt.

I too brand this aloo capsicum differently each time by calculation a variety of veggies. Cauliflower, peas, broccoli or fifty-fifty beans go very well in this. Even a few chunks of paneer, firm tofu as well become well. Get creative and but throw in what ever you like.

If you have fussy kids, just skip the onions. I have not used tomatoes in the recipe as they hinder the potatoes from getting cooked chop-chop.

More than capsicum recipes,
Andhra style capsicum fry
Capsicum curry
Stuffed capsicum
Mushroom pepper fry
aloo methi

How to Brand Aloo Capsicum (Stepwise photos)

1. Wash peel and chop potatoes. Add them to a bowl of salted water till we use. Fry cumin in hot for a minute and and so saute onions till transparent. Add ginger and fry till information technology smells good.

2. Add chopped potatoes. They volition be with dripping h2o, just add them. Fry for two to iii minutes.

3. Cover and cook on a low flame till nigh cooked.

4. Add bell peppers, turmeric, salt, cherry-red chili powder, garam masala, amchur and kasuri methi.

5. Stir every affair well and fry till the bell peppers get cooked.  If you desire a more moist back-scratch, just add a few tbsps of water and melt for a while.

Serve with rice, bread or roti.

Related Recipes

Recipe Card

• ▢ i ½ teaspoons oil
• ▢ ½ teaspoon cumin
• ▢ 1 large onion chopped or sliced
• ▢ ½ teaspoon ginger minced or ¾ tsp ginger garlic paste
• ▢ 1 greenish chilli chopped or slit (skip for kids)
• ▢ two large potatoes (aloo) cubed to ¾ inch pieces
• ▢ ½ cup capsicum (bell peppers) chopped
• ▢ ½ teaspoon kasuri methi (dried fenugreek leaves)
• ▢ ¼ teaspoon amchur powder optional
• ▢ 1 Compression turmeric
• ▢ Salt as needed
• ▢ ¼ to ½ teaspoon red chili powder
• ▢ ¼ to ½ teaspoon garam masala powder

• ▢

  Wash and peel potatoes. Cube them to ¾ inch size and keep them immersed in a bowl of h2o.

• ▢

  Add oil to a hot pan. When the oil turns hot add cumin seeds & fry them till they begin to splutter. Next add in onions and green chilies. Fry until transparent stirring oftentimes.

• ▢

  Then add together ginger and fry till a nice smell begins to come out. Drain the h2o from potatoes and add them to the pan. Saute for 2 minutes. Cook covered on a low to medium heat until fork tender or soft. If needed sprinkle little water while cooking.

• ▢

  Lastly add capsicum, kasuri methi, turmeric, red chili powder, garam masala and then salt as needed. Stir well and fry until the capsicum is washed yet crunchy.

• ▢

  Adjust salt and chilli pulverization if needed. Serve aloo capsicum with rice, bread or roti. Sprinkle some lemon juice if you want.

Alternative quantities provided in the recipe bill of fare are for 1x only, original recipe.

For all-time results follow my detailed footstep-by-step photo instructions and tips in a higher place the recipe card.

Nutrition Facts

Aloo Capsicum | Aloo Shimla Mirch

Corporeality Per Serving

Calories 193 Calories from Fat 27

% Daily Value*

Fat 3g 5%

Sodium 31mg 1%

Potassium 1038mg xxx%

Carbohydrates 34g 11%

Fiber 7g 29%

Sugar 4g 4%

Protein 6g 12%

Vitamin A 1265IU 25%

Vitamin C 75.9mg 92%

Calcium 77mg 8%

Atomic number 26 7.5mg 42%

* Percent Daily Values are based on a 2000 calorie diet.

© Swasthi's Recipes

Most swasthi

I'm Swasthi Shreekanth, the recipe programmer, nutrient photographer & food writer behind Swasthi'south Recipes. My aim is to help you cook slap-up Indian nutrient with my time-tested recipes. After ii decades of experience in applied Indian cooking I started this blog to help people cook improve & more often at abode. Whether you are a novice or an experienced cook I am sure Swasthi's Recipes will assist you lot to enhance your cooking skills.
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Source: https://www.indianhealthyrecipes.com/potato-capsicum-masala-north-karnataka-recipe/

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