Aloo Shimla Mirch is a dry side dish prepared with minimum spices. This dish is very common in Indian household but I have made a twist in the recipe to make this more interesting and tasty. Actually one can add any vegetable to it but I have limited myself to potato, tomato, onions and bell pepper.


Aloo Shimla Mirch is a perfect side for your lunch box to the office or to your child in school, usually, this dish can be had with hot roti. This dish is easy to make in a very short time, one can also serve this with jeera rice or pulao.

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  1. 2 Onions diced
  2. 3 Potatoes diced
  3. 2 Tomatoes diced
  4. 3 Medium sized Green Bell pepper diced
  5. Green coriander for garnishing


  • 1 tsp Kashmiri powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilly flakes
  • 1/2 tsp pepper powder
  • 1 tsp coriander powder
  • salt to taste
  • Olive oil for cooking


Heat a pan, add 2 to 3 tsp oil.

Add the onions saute for a 1/2 a minute. Now add the potatoes, mix well.

Close the lid for 2 minutes till the potatoes are half cooked, now add the bell peppers, tomatoes mix well. Add the spices slowly, one by

Add the spices slowly, one by one, so that the aroma of the spices when added is felt. Close the pan and cook it on a low heat, till all the spices get well coated onto the vegetables and they become soft and tender.

Garnish it with fresh green coriander. serve it with smoky hot with rice or with any kind of dal, paratha or roti or of your choice.

Keep in mind the vegetables should be cooked on steam, with no water added. It should not be overcooked, if so done then all the nutrients in the veggies are lost. It just takes only 10 minutes to cook.

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