Shimla Mirch Aloo
شملہ مرچ آلو
Shimla mirch aloo is a quick, dry sabzi of potatoes and green capsicum, found in tiffin boxes and on weeknight tables all over Pakistan. The potatoes are cooked first in a light masala until soft, and the capsicum goes in only at the end so it keeps its colour, its fresh smell and a little bite. That contrast between soft potato and crisp capsicum is what makes it worth cooking.
- ⏱ Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Heat the oil in a over medium heat. Add the cumin seeds and, once they crackle, the onion. Cook for 4–5 minutes until soft and just starting to colour, then stir in the garlic paste for 30 seconds.
Add the potatoes with the salt, turmeric, chili powder and coriander powder. Stir-fry for 2 minutes until every piece is coated in the spices.
Cover and cook on low heat for 10–12 minutes, turning once or twice, until the potatoes are tender. Sprinkle in a tablespoon of water only if they start to stick.
Add the tomato and cook uncovered on medium heat for 3 minutes, until it softens and clings to the potatoes.
Turn the heat up, add the capsicum and green chilies and stir-fry for 3–4 minutes, until the capsicum is glossy and bright green but still slightly crunchy. Do not cover it now, or it will steam and go limp.
Sprinkle over the chaat masala, if using, and the coriander. Serve straight away with roti or paratha.
Kitchen notes
Cut the potatoes thin. Thick chunks take so long that you end up adding water, which turns the dish into a soft mash.
Capsicum goes in last and cooks on high heat. Three or four minutes is enough; it continues to soften from the heat of the potatoes.
A quick weeknight favourite
Capsicum is called shimla mirch in Pakistan, and pairing it with potatoes is one of the easiest ways to put a vegetable on the table in under 40 minutes. It is cooked year-round, but especially in winter when capsicum is cheap and firm. Because it’s dry, it’s a favourite for school and office lunch boxes, rolled into a paratha or packed with a couple of rotis.
Two textures in one pan
This sabzi depends on timing more than on spices. The potatoes need low heat and a lid to soften through without breaking; the capsicum needs the opposite, a few minutes of high heat with the lid off. If both cook together from the start, the capsicum turns grey-green, loses its smell and goes soft. Cooked separately in the same pan, the potatoes stay tender and spiced while the capsicum stays fresh and glossy. Cutting the potatoes thin also matters, because thin pieces cook in their own steam with almost no added water.
Variations
- With eggs: push the vegetables to one side at the end, scramble two eggs in the space and toss everything together for a quick breakfast.
- With onion petals: cut the onion into large squares instead of slices and add half with the capsicum for extra crunch.
- Spicier: add half a teaspoon of with the capsicum.
Storing and serving
It keeps for a day or two in the fridge, though the capsicum softens as it sits. Reheat quickly in a hot pan rather than covering it. Serve with roti or paratha and a bowl of yogurt or raita, or as a side next to daal and rice.
Questions people ask
Can I use red or yellow peppers?
Yes. They are sweeter and less sharp than green capsicum. A mix of colours looks lovely, but the traditional version uses only green.
Can I make it without tomato?
Yes, many homes make it completely dry with only spices. Finish with a squeeze of lemon or amchur for the tang the tomato would have given.
Is it good for lunch boxes?
Very. Being dry, it doesn't leak and it tastes fine at room temperature. Roll it in a paratha for an easy wrap.
Nutrition (estimate, per serving)
- Calories
- 230
- Protein
- 4 g
- Fat
- 13 g
- Carbs
- 24 g
