Potato And Capsicum Curry/Aloo Shimla Mirch

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 بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ

Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!

I am not actually too sure how popular this curry is, but I personally love it. I love bell peppers and I love potatoes, so this vegan and vegetarian curry takes two of my most favourite vegetables and puts it into one. We rarely have this at home despite it being one of my favourite curries. Although I say that about A LOT of curries, so I suppose my opinion isn’t really valid.

It is important to note that the cooking times will differ depending on how big you cut the potatoes and bell peppers. You also may need to adjust the quantity of water to help cook the potatoes. Basically, if the spices start to stick too much to the pan and the mixture is too dry add water. Bell peppers usually do release a lot of water so when you cover and cook the potatoes and bell peppers this is what helps to cook them and soften them both.

This is a simple curry that is perfect to beginners. This is quite a spicy curry so if you’re not a fan of spices you can easily reduce the amount of spice added. I see some people add cumin seeds, but I don’t really think that they add much to this dish, so I don’t bother.  

This potato capsicum curry is the one of the best vegetarian curries to be served along some homemade chapattis!

Aloo Shimla Mirch

This vegan and gluten-free potato capsicum curry is made of crunchy bell peppers and softened potatoes coated in a simple masala gravy. This fuss-free shimla mirch aloo sabzi will amaze you with all of its flavours. An easy vegetarian curry with a tomato gravy is best served with homemade chapattis. So easy to make and perfect for when you’re in a rush. Healthy, delicious and spicy, this vegetarian curry is the one for your next curry night!


  • 3 tbsp Vegetable Oil
  • 1 Potato/Aloo (chopped)
  • 4 Bell Peppers/Shimla Mirch (chopped)
  • 1 Onion/Pyaz (finely diced)
  • 2 Tomatoes (finely diced)
  • 3 Garlic Cloves/Lehsan (halved)
  • 1 tsp Salt/Namak
  • 1 tsp Turmeric Powder/Haldi
  • ½ tsp Chilli Powder/Laal Mirch Powder
  • 1 Green Chilli/Hari Mirch (finely sliced)
  • Coriander/Dhaniyaa (finely chopped)
  • Water


  1. In a pan heat up the oil and add the finely diced onions
  2. Cook on medium heat for 3-4 minutes until softened
  3. Add the halved garlic cloves and finely diced tomatoes
  4. Cook for a further 4-6 minutes
  5. Add the salt, turmeric powder, chilli powder and a few tablespoons of water
  6. Cook the spices for 6-8 minutes
  7. Add the chopped potatoes and cook for 3-4 minutes
  8. Add the bell peppers and water then cook on medium heat for 6-8 minutes
  9. Cover and cook on low heat for 18-20 minutes until the bell peppers and potatoes are softened
  10. Remove lid and cook for another 4-6 minutes
  11. Add the finely sliced green chilli and cook for 3-4 minutes
  12. Add the finely chopped coriander and cook for 1-2 minutes
  13. Your potato capsicum curry is ready!

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