Recipe for Aalu Shimlamirch Sabzi

Aalu Shimlamirch Sabzi

If there is one vegetable that is available all through the year in German Supermarkets, it has got to be capsicum. Capsicum, or bell peppers, as many people call it, is high in vitamins A and C and is a great immunity builder. These peppers are said to have originated in Mexico, Central, and South America.

It is believed that when Christopher Columbus landed in the present-day West Indies ( which he named so because he thought he had landed on the western coast of India) and went looking for peppercorn plants ( as he was looking for spices from India), he took samples of bell peppers thinking that they are peppercorns and sent them to Europe. Since then, bell peppers became quite popular in Europe.

India got introduced to bell peppers through Portuguese traders in the 16th century, and since then, they have been integrated into Indian cuisine. Today, in India, many dishes are made with capsicum. Till a few years back, mostly green capsicum was available in India. However, in the past few years, things have changed. Red, orange, and yellow capsicums have got introduced in the Indian market, and these are also grown in the country.

Today, I am sharing a simple recipe for Aalu Simlamirch Sabzi that I often make at home. It is made by combining potatoes and capsicums with a few Indian spices. It goes well with Rotis and Paranthas.

So, here is my super simple and quick Aalu Shimlamirch Sabzi recipe:

Ingredients needed for making Aalu Shimlamirch Sabzi:

Oil: 2 tablespoons
Cumin seeds: 1 teaspoon
Onion: 1 big, finely chopped
Tomato: 1 big, finely chopped
Potatoes: 5-6, washed, peeled, and cut into big pieces
Capsicums: 2, washed and cut into cubes
Ginger garlic paste: 1 tablespoon
Turmeric Powder: 1 teaspoon
Red Chili Powder: 1 teaspoon
Coriander Powder: 1 tablespoon
Garam Masala: 1 teaspoon
Salt: to taste
Fresh Coriander leaves : 3-4 strands for garnishing

Method for making Aalu Simlamirch Sabzi:

Heat oil in a pan. Add cumin seeds.
Then add onions. When the onions turn translucent, add tomatoes.
Add all the spices – Turmeric powder, chili powder, coriander powder, garam masala, and salt.
Close the lid, lower the heat and let it cook till the oil gets released.
Then add potatoes. Mix well. Close the lid, reduce the heat and cook the potatoes till they are 80% done.
Then add capsicums. Mix well. Close the lid, reduce the heat and cook till everything is 100% cooked.
Garnish with fresh coriander leaves and serve with Rotis or Parathas.