Aloo Shimla mirch is one of the trendy North Indian dishes that combine potatoes and bell peppers in a flavourful, spiced stir-fry. Aloo Shimla Mirch is simple and delicious, with vibrant colours and a delightful blend of flavours, making it the perfect comfort food. The dish begins with potatoes that have been cooked until tender and slightly golden, followed by the addition of sliced bell peppers, often of a mix of green, red, and yellow varieties, adding a fresh crunch and sweetness with contrast to the comforting starchiness of potatoes. Essential spices would include cumin seeds, turmeric, coriander, and garam masala, though a slight dusting of red chilli powder would be added at the end so as not to set it too spicy. The dish goes well with roti, paratha, or rice. It is an adaptable, comforting dish that can be enjoyed for lunch or dinner. Aloo Shimla Mirch is perfect for those looking forward to easy recipes prepared from scratch that are pretty tasty and healthy, too. Let's explore the recipe of aloo shimla mirch.

• 250 gms potato
• 250 gms capsicum
• Salt
• 1 tsp ginger garlic paste
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• Coriander
• 1 tsp cumin seeds
• 1 tsp red chilli powder
• 1 onion
• 2 tbsp cooking oil
• Garam masala

• Rinse 250 gms of potatoes under running water. Peel them as necessary and cut them into medium-sized pieces.
• Rinse, wash, and cut the bell peppers into small, similar-sized pieces.
• In a kadai or pan, heat two tablespoons of oil on medium flame.
• Use oil with a high smoking point, like vegetable or sunflower oil, so that it doesn't burn at this hot temperature and gives good texture to the dish.
• Once the oil is hot, add one tsp of cumin seeds (jeera). Let them splutter for a few seconds. Cumin is an absolute staple in Indian cooking. It provides an earthy, warm flavour to the dish.
• Add one finely chopped onion to the pan. Stir the onions and saut them until they turn golden brown.
• Onions not only add flavour but also give the dish a slight sweetness once caramelised.
• Now add one Tsp of ginger-garlic paste to the pan. Saut this for about a minute till it loses that raw smell of ginger and garlic.
• This aroma enhances the flavour of the dish, harmonising well with potatoes and capsicum.
• Add chopped potatoes to the pan. Toss them well so they get covered in spices and saut for 5-7 minutes, occasionally stirring.
• Now add the following spices: Haldi- 1/2 Tsp, red chilli powder, one Tsp, dhania/ coriander powder, one Tsp - add and salt to taste.
• Mix well, and spread them evenly.
• Now add the chopped shimla mirch to the pan. Toss them with potatoes and spices.
• This would take another 5-7 minutes, occasionally tossed, till the shimla mirch should be cooked through, though still crunchy.
• At this stage, the vegetables will be tenderised entirely. Season it with chopped coriander leaves, providing a fresh, herby flavour to what otherwise is rich.
• Garnish your aloo shimla mirch with coriander.
• Your Aloo Shimla Mirch is now ready to be served! This dish can be served very well with roti or paratha and rice.
• For added zing, you could add a pinch of garam masala or amchur powder (dried mango powder) just before serving.