Capsicum Potato is a simple, healthy, stir fry that is quick to prepare and makes for a good side with rotis, rice and sambar/rasam. Aloo Shimla Mirch Sabzi aka Capsicum Potato Fry is influenced by North and South Indian cooking styles.
Capsicum Potato Fry Recipe
3 capsicums – chop into bite sized pieces
2 large potatoes- peeled and cubed
1 tsp cumin seeds (jeelakara, jeera)
5-6 whole pepper corns, crushed coarsely
1 cardamom (elaichi, elakayyi)
1†cinnamon stick (dalchini, dalchina chekka)
1 clove (lavanga)
salt to taste
pinch of garam masala (optional)
12 leaves curry leaves
1 1/2 tbsp olive oil
Heat oil in a cooking vessel, add cumin seeds and let them splutter. Add the whole spices and curry leaves and fry for a few seconds. Add the potatoes and salt and let them cook with lid on medium heat with lid till half cooked. Now add the capsicums and cook with lid on medium heat till completely cooked. Add coarsely ground pepper powder and pinch of garam masala and mix well. Turn of heat and serve hot with chappati or rice.
