Capsicum Potato Curry, also known as Aloo Shimla Mirch in Hindi, is a popular and flavorful Indian dish that showcases the delightful combination of bell peppers (capsicum) and potatoes cooked in a medley of aromatic spices.

This vibrant and hearty curry is a staple in Indian households and is loved for its rich taste and comforting texture.

In this dish, tender chunks of potatoes are cooked in a base of onions, garlic, ginger, and tomato, along with the flavor of roasted bell peppers. The dish is infused with the warmth of spices like cumin, turmeric, and garam masala, creating a symphony of aromatic and satisfying flavors. The roasted capsicum adds a unique depth to the curry, imparting a slightly charred and smoky essence.

Capsicum potato curry

Capsicum Potato Curry is a treat for the taste buds and a feast for the eyes, with its vibrant colors and enticing aroma.

Served hot, this dish perfectly accompanies various Indian breads like roti, naan, or rice. Its versatility allows for customization, making it adaptable to different spice preferences and dietary needs.

Capsicum Potato Curry (Indian Style)

Ingredients for Capsicum Potato Curry

  • 2 medium-sized potatoes, peeled and diced into bite-sized pieces
  • 3 large or medium green bell peppers (capsicum), washed and sliced
  • 2 medium or 1 large onion, chopped
  • 1 tomato, finely chopped
  • 1 green chili, chopped (adjust according to your spice preference)
  • 1/2 inch ginger, finely chopped
  • 3-4 cloves of garlic, finely chopped
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (optional)
  • 1/2 teaspoon garam masala powder
  • Salt, to taste
  • 2 tablespoons oil (vegetable or mustard oil)
  • Fresh cilantro leaves, chopped for garnish or (Dried Fenugreek leaves)
capsicum curry with potatoes cooked in onion and ginger base

For Roasting Capsicum

  • 3 green bell pepper (capsicum), washed and cut
  • 1 teaspoon oil

Instructions for Roasting Capsicum

  • Heat a pan over medium heat and add 1 teaspoon of oil.
  • Place the chopped green bell pepper in the pan, skin side down.
  • Roast until the skin blisters and turns black in spots. Stir the capsicum on between to ensure that the capsicum is roasted well. Remove from heat and let it cool.

Cooking Potatoes

Making the base with onions, garlic, ginger, and tomatoes:

Add teaspoon of cumin in oil an add onions
Cook the onions until they become translucent and add garlic and ginger
  • Heat 2 tablespoons of oil in a deep pan or kadai over medium heat.
  • Add cumin seeds and Let them splutter.
  • Add chopped onions. Sauté on medium heat until the onions turn translucent. ( 7-10 minutes)
  • Add chopped ginger and garlic. Cook for 5-7 minutes and mix turmeric powder, Garam masala, and salt.
  • Add chopped tomatoes to the pan. Mix well and cook until the tomatoes turn soft and the oil separates.
Capsicum curry

Adding Potatoes

  • Add diced potatoes to the pan. Mix well to coat the potatoes with the spices.
  • Mix until the potatoes are well coated with the spices.

Cooking Potatoes

  • Cover the pan and cook the potatoes on low to medium heat, stirring occasionally. Add a splash of water if needed to prevent sticking.
  • Cook until the potatoes are tender and cooked through approximately 15-20 minutes.
roasted capsicum for curry

Combining Roasted Capsicum:

  • Add the roasted and chopped capsicum to the pan. Mix gently to combine all the ingredients.

Finishing Touch

  • Add dried fenugreek leaves and let it simmer for a few minutes to let the flavors meld together.
  • Check for seasoning and adjust salt and spice levels according to your taste.
  • Serve the delicious capsicum potato curry hot with roti, naan, or rice.
capsicum curry

Enjoy your homemade Indian-style capsicum potato curry.

Variations of Capsicum Potato curry

  • Spicier Version: If you prefer a spicier curry, you can increase the amount of green chilies or add a pinch of cayenne pepper.
  • Creamy Version: Add a splash of heavy cream or coconut milk towards the end of cooking for a creamier texture.
  • Nutty Flavor: Add a handful of roasted peanuts or cashews and the roasted capsicum.

Tips:

  • You can add a splash of water if potatoes start sticking at the bottom of the Pan.
  • Potato Choice: You can use any potatoes for this recipe. However, waxy potatoes like red or Yukon Gold hold their shape better during cooking.
  • Roasting Capsicum: Roasting the capsicum adds a smoky flavor to the curry. If you’re short on time, you can skip this step and add the capsicum to the pan with potatoes, but the roasted version adds an extra depth of taste.

How to Enjoy Capsicum Potato Curry

  1. With Indian Breads: Capsicum potato curry pairs wonderfully with Indian bread like chapati, roti, naan, or paratha. The bread can be used to scoop up the flavorful curry.
  2. With Rice: Serve the curry with steamed basmati rice or jeera rice (cumin rice).
  3. Side Dish: This curry can also be served as a side dish alongside a variety of Indian meals. It complements both vegetarian and non-vegetarian dishes.
  4. Accompaniments: Serve it with a side of cool cucumber raita or yogurt. The coolness of the raita balances the heat of the curry.
  5. Lunchbox Option: This curry makes an excellent option for lunchboxes. Pair it with chapati or rice, and you have a delicious and satisfying meal that reheats well.

Enjoy the vibrant flavors of this capsicum potato curry, a versatile dish that can be customized to your taste preferences and enjoyed with various Indian accompaniments!

Capsicum Potato Curry

Print Recipe

Ingredients
  

  • 3 medium Capsicums ( Bell Pepper ) chopped into bite size pieces
  • 2 medium Potatoes cut into cubed
  • 2 medium Onions or 1 large onion chopped
  • 1/2 inch Ginger finely chopped
  • 3 cloves Garlic finely chopped
  • 1 Green Chili finely chopped
  • 1 Tomato finely chopped
  • 2 tbs Cooking oil
  • 1/2 tsp Cumin seeds
  • 1 tsp Turmeric
  • 1/2 tsp Garam Masala
  • 1 tsp Salt (or adjusted for taste)

Instructions
 

  • Instructions for Roasting Capsicum
    1. Heat a pan over medium heat and add 1 teaspoon of oil.
    2. Place the chopped green bell pepper in the pan, skin side down.
    3. Roast until the skin blisters and turns black in spots. Stir the capsicum on between to ensure that the capsicum is roasted well. Remove from heat and let it cool.
    Cooking Potatoes
    Making the base with onions garlic ginger and tomatoes:
    1. Heat 2 tablespoon of oil in a deep pan or kadai over medium heat.
    2. Add cumin seeds and Let them splutter.
    3. Add chopped onions. Sauté on medium heat until the onions turn translucent. ( 7-10 minutes)
    4. Add chopped ginger and garlic. Cook for 5-7 minutes and mix turmeric powder, Garam masala, and salt.
    5. Add chopped tomatoes to the pan. Mix well and cook until the tomatoes turn soft and the oil starts to separate
    4. Add diced potatoes to the pan. Mix well to coat the potatoes with the spices. Mix until the potatoes are well coated with the spices.
    5. Cover the pan and cook the potatoes on low to medium heat, stirring occasionally.
    6. Add a splash of water if needed to prevent sticking. Cook until the potatoes are tender and cooked through, approximately 15-20 minutes.
    7. Add the roasted and chopped capsicum to the pan. Mix gently to combine all the ingredients.
    8. Add dried fenugreek leaves and let it simmer for a few minutes to let the flavors meld together.
    9. Check for seasoning and adjust salt and spice levels according to your taste.
    10. Serve the delicious capsicum potato curry hot with roti, naan, or rice.

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