Shimla Mirch Aloo Sabzi
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Potato and capsicum tossed with cumin and kitchen spices until the pepper softens and potato edges crisp — weeknight sabzi speed.
Aloo shimla mirch is one of the quickest dry sabzis for a weekday lunch. Capsicum goes in late, so it keeps its crunch and its smell. It is a regular in Punjabi and Gujarati lunch boxes because it needs no gravy, travels well and takes about 20 minutes from start to plate.
Ingredients
How to Make It
Sauté potato until nearly done.
Add capsicum and spices; cook high heat briefly.
Finish dry with amchur.
Nutrition per serving
* Approximate values per serving
Health Benefits
Capsicum vitamin C with modest oil. Keep the sabzi dry to avoid soggy, oily peppers.
Potato makes the dish filling and capsicum adds freshness, using only a couple of teaspoons of oil.
Pro Tips
- →Don’t overcook capsicum.
- →High heat at the end.
- →Great with roti.
- →Cook the potatoes first until almost done.
- →Add capsicum at the end and cook on high heat for 3 to 4 minutes.
- →Finish with amchur for a slight sourness.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Potato (raw): about 77 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Add onion.
- 2Kasuri methi finish.
- 3Add chopped onion and a spoon of besan for a Maharashtrian style.
Frequently Asked Questions
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