Aloo Shimlamirch (Dry)

Whenever my mother asks me what dish I am craving, I always demand this dish. For me this is a feel good dish with juicy peppers and spicy potatoes.

You can have this dish in two variations, a dry version which is this recipe and a gravy version. I’ll post the gravy version later, which is just as tasty as this!

The ingredients can easily be found in your kitchen at home and therefore this dish is a simple yet tasty weeknight dinner.

Serve hot with fresh rotis.

Serves: 3- 4

Prep: 10 – 15 mins   Cook: 30 mins


  • 3- 4 small/medium potatoes cut into cubes – aloo 
  • 2 peppers cut into cubes – shimlamirch 
  • 1 teaspoon of cumin seeds – jeera 
  • 1- 2 green chillis
  • 1 large onion diced
  • 1 tablespoon of ginger garlic paste
  • ½ teaspoon of dry mango powder – amchur powder 
  • 1 teaspoon of coriander powder – daniya powder 
  • ½ teaspoon of tumeric powder – haldi 
  • 1 teaspoon of red chilli powder – lal mirch 
  • 1 teaspoon of garam masala
  • Salt to taste
  • Black Pepper to taste


  1.  Cut the potatoes into big cubes and heat in a microwave. However, you can boil them if you want. I keep the skin on as I feel this adds to the taste, you can peel it off though.
  2. To make the sabji, begin my heating some oil. Add some jeera. Once they start spluttering, add the onion, chillis and ginger garlic paste
  3. Once the onions start browning, add all the masalas, amchur and salt/pepper to taste
  4. Add the peppers in fry till semi cooked
  5. Now add the potatoes and cook the sabji for about 5-10 minutes
  6. Make sure the vegetables are coated nicely in the spices and peppers are soft
  7. You can now serve with fresh rotis


  • You can keep a bit of water/ or oil to the side to add whilst cooking if sabji becomes too dry
  • Serve as a side dish with some dal
  • Cook this dish in a pan or a wok. Frying is the main method of cooking in this!

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