Aloo Shimla Mirch / Potato and Capsicum


Aloo Shimla Mirch

Aloo shimla Mirch is a very common house hold recipe in Delhi. This recipe is  cooked with different masalas than the usual recipes.

Potato cooked with methi seeds and capsicum release amazing aroma that will remind you some authentic taste that you are looking for. This recipe does not contain green chilli or red chilli or black pepper. For sure you will not miss it as it is filled with flavours.

Capsicum will create gas if it remains uncooked. So it is advisable to cook it well. Don’t use it on salads or retain it little raw in the recipes.

If we look at the south Indian way of cooking potato – they always cook and toss it in seasoning. In that way potato is not producing any gas. But when roasted and cooked- it produces a lot of gas. In north Indian cooking if they cook potato alone then they cook and toss in seasoning or else they always cook potato with some other vegetable say aloo potato, baingan aloo, beans aloo etc – in this way the potato is not gassy.

In this recipe we are going to add water and cook ; so no roasting but still it will not taste like a boiled potato. Each piece will be filled with flavours.

Ingredients :

Potatoes – 5 nos

Shimla Mirch / Capsicum – 4 nos (always choose the small ones they have nice flavour than the big ones.)

Methi seeds – 1 tsp (methi seeds are called the happy herb as they create happiness)

Coriander powder – 2 tsp.

Can use one onion (I am not using it as it is tamasic. It is not required in hot climates but it is fine in cold climates. So I use in winter and not in summer).

Mustard oil – 2 tbsp

Hot water

Salt – 1tsp ( use less salt as this recipe will not take normal salt as it does not contain any chillies)

Turmeric – 1tsp.

Method :

Chop the vegetables. Remove the seeds of capsicum and discard it. Make the masala powder into a paste.

In one gas keep 3/4 cup of water for boiling.

  • In other gas (stove), heat the oil in an iron wok and add the methi seeds.
  • Allow it to brown slowly.
  • If you are using onion add it now and saute it until golden brown.
  • Then add the masala paste. Allow it to cook and wait till the oil separates.
  • Now add the chopped potato, capsicum and salt.
  • Add hot water and cover it and cook it on sim.
  • Forget it for 30 minutes. Then have an eye and cook till the potatoes are cooked and fairly dry.
  • If you are using a very thin wok then you may have to check in between. If it is a thick wok like mine then you can forget it for 30 minutes.
  • Normally potato will take about 40 minutes to cook.


 The final subzi does not have the bright yellow colour because I cook in the iron wok. But there will be no compromise on taste.

In short,

  • oil
  • Methi seeds
  • Coriander pwd
  • Turmeric
  • Potato and capsicum
  • Salt
  • Hot water
  • Cook till potatoes are cooked.

Note :

  • Can reduce the methi. If you want less flavour of methi then use 6 to 7 methi seeds.
  • You can add cooked potatoes when the simla mirch is half cooked – the rest half cook it with the boiled potatoes. Even then the flavour is very good.

One response »

  1. Pingback: Cooking: How to Make Boiled Potatoes «

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