Aalu Shimla Mirch (Spiced Potato and Capsicum/Bell Pepper)

Aalu Shimla Mirch (Spiced Potato and Capsicum/Bell Pepper) is a very popular vegetarian dish made primarily in Eastern India. A dish which is extremely easy to make yet is super delicious. Great to pair it with a piping hot chapati/roti or plain paratha (Indian breads) or dalrice.

The recipe I am sharing today is one without onion and garlic but you can surely add them to enhance the taste. If you know what Aalu Bhujia (Spiced Potato Slices) is then this recipe will be a piece of cake for you. Also, you can take the Aalu Bhujia to another level by trying this recipe. The addition of capsicum/bell pepper makes it a more flavoursome and healthy dish as capsicum is very low in calories and high in Vitamin C and fiber. Something great to add to your diet.

Here are the steps for you all;

Preparation Time 10 minutes
Cooking Time 15-20 minutes
Servings 4-5
Main Ingredients Potatoes & Capsicum/Bell Pepper
Course Main-course
Level Of Cooking Medium


  • Potatoes  3 medium (skin peeled, vertically sliced and rinsed)
  • Capsicum/Bell Pepper  2 medium (vertically sliced and rinsed)
  • Ginger 1/2 inch piece (chopped)
  • Green Chillies 2 chopped
  • Cumin Seeds  1/2 teaspoon
  • Asafoetida (hing)  a pinch
  • Turmeric Powder  1 teaspoon
  • Red Chilli Powder  1 teaspoon
  • Coriander Powder  1 teaspoon
  • Garam Masala  1/2 teaspoon
  • Amchoor (Dry Mango Powder)  1/2 teaspoon
  • Cooking Oil or Clarified Butter (Ghee)  2-3 tablespoons
  • Salt  to taste


Step 1
Heat oil or ghee in a pan (kadhai). Add cumin seeds and asafoetida (hing). Once the cumin seeds start crackling add the ginger. After half a minute add sliced potatoes and mix well.

Step 2
Sauté the potato slices for 5-7 minutes (or until half cooked). Add the capsicum/bell pepper slices and mix well. Add green chillies, salt, turmeric powder, coriander powder and red chilli powder and mix well so that the spices coat the veggies evenly. Cover the pan with it’s lid. Simmer and cook for 10-15 minutes on low flame (timing may vary with the size of the veggies and level of flame). At intervals, remove the lid and stir the veggies then cover with the lid and continue to cook.

Step 3
Once the potatoes and capsicums/bell peppers are 100% cooked add garam masala and amchoor (dry mango powder) and mix. (While mixing, bring your spatula from the edges so that the potato or capsicum don’t split or get mashed.)

Serve hot with chapati/roti or parathas and curd/natural yogurt or as a side dish to dalrice.

I would love to hear your feedback when you try this dish. Leave your comments and feedbacks in the Comment section below.

Bon Appétit!!!

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