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Aloo Shimla Mirch

I love potatoes with anything but potatoes and bell peppers, they are such a delightful combination that I can’t wait for big, crunchy bell peppers to come in season to make Aloo Shimla Mirch.


  • 4 potatoes, peeled and cubed
  • 6 Bell peppers, cubed
  • 1 medium onion, chopped
  • 3 tomatoes, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt or to taste
  • 1 teaspoon red chilli powder
  • 1/4 teaspoon ground turmeric
  • 4 tablespoons vegetable oil


  1. Heat oil in a deep frying pan, add onion and saute over medium heat until soft but not golden.
  2. Add the crushed garlic and all the spices. Fry for a few seconds or until fragrant.
  3. Add potatoes and a quarter cup of water.
  4. Cover the mixture and leave it to simmer over a medium low heat until the potatoes are soft
    half perfect.
  5. Add the tomatoes, cover again, and simmer until the tomatoes soften and release their juice.
  6. Add the bell pepper and cook, covered, until the tomato juice is reduced to a sauce-like consistency and the bell pepper is no longer mushy.
  7. Garnish with fresh coriander and green chili.
  8. Serve hot with roti or steamed rice.