aloo shimla mirch ki sabji | aloo capsicum masala recipe | potato capsicum gravy with detailed photo and video recipe. an easy and simple south indian gravy based recipe made with potatoes and capsicum base. it is an ideal gravy recipe which can be shared with either roti / naan bread or with any choice of rice recipe. the gravy has a similar texture to the north indian gravy but is made with coconut base and hence has that creamy texture.

aloo shimla mirch ki sabji | aloo capsicum masala | potato capsicum gravy with step by step photo and video recipe. gravy recipes are very common across india and are made with myriad ingredients. however, the south indian gravy’s are dominated with onion, tomato and coconut masala which makes it thick and rich in texture. one such hugely popular south indian gravy recipe is the aloo capsicum masala recipe known for its flavour and taste.

as i mentioned earlier, there are many variations to the aloo capsicum gravy which mainly depends upon the ingredients used. this recipe belongs to south india as the ingredients used are specific to south india. particularly the use of dry coconut makes it very distinct from other north indian gravy. as matter of fact the gravy consistency is very similar to the south indian kurma recipe. it is thick, creamy and also coarse. having said that the same recipe can also be made via north indian style where coconut is skipped. i personally feel the coconut based recipe is much better as the combination of potatoes, capsicum and coconut yields a super tasty recipe.

furthermore, i would like to highlight some of my tips, suggestions and variations to make this recipe of aloo capsicum gravy perfect one. firstly, the timing of adding potatoes and capsicum is very critical for this recipe. you need to add diced potatoes first and it has to be almost cooked before adding the diced capsicums. secondly, i have used dry coconut or also known as kopra which adds nice flavour of coconut. having said that you can also add fresh coconut and it should taste equally great. lastly, the gravy tends to thicken once it brought to room temperature or brought to rest. hence you may need to add water before reheating and bring it to right consistency.

finally, i would like to highlight my other curry or sabji recipes collection with this post of aloo shimla mirch ki sabji. it mainly includes recipes like potato curry for masala dosa, dum aloo, jeera aloo, kashmiri dum aloo, aloo methi, aloo gobi masala, aloo curry, aloo baingan, aloo gobi dry, dahi aloo. further, to these i would like to highlight my other detailed recipes collection like,

aloo shimla mirch ki sabji video recipe:

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recipe card for aloo shimla mirch ki sabji:

aloo shimla mirch ki sabji | aloo capsicum masala | potato capsicum gravy 3.75 from 8 votes Prep Time: 10 minutes Cook Time: 40 minutes Servings: 4 Servings AUTHOR: HEBBARS KITCHEN Print Recipe Pin Recipe easy aloo shimla mirch ki sabji | aloo capsicum masala | potato capsicum gravy Ingredients for masala paste: 2 tbsp peanut 2 tbsp peanut

2 tbsp sesame / til 2 tbsp sesame / til

1 tsp poppy seeds / khus khus 1 tsp poppy seeds / khus khus

1 tsp oil 1 tsp oil

1 tsp coriander seeds 1 tsp coriander seeds

1 tsp cumin seeds 1 tsp cumin seeds

1 tsp fennel / saunf 1 tsp fennel / saunf

¼ tsp fenugreek / methi ¼ tsp fenugreek / methi

5 dried red chilli 5 dried red chilli

2 tbsp dry coconut / kopra 2 tbsp dry coconut / kopra

½ cup water, to blend ½ cup water , to blend other ingredients: 2 tbsp oil 2 tbsp oil

1 tsp mustard 1 tsp mustard

pinch hing / asafoetida pinch hing / asafoetida

few curry leaves few curry leaves

1 onion, finely chopped 1 onion , finely chopped

, 1 tsp ginger garlic paste 1 tsp ginger garlic paste

2 potato / aloo, cubed 2 potato / aloo , cubed

, ¼ tsp turmeric ¼ tsp turmeric

¼ tsp kashmiri red chilli powder ¼ tsp kashmiri red chilli powder

1 tsp salt 1 tsp salt

1½ cup water 1½ cup water

1 tomato, finely chopped 1 tomato , finely chopped

, 1 capsicum, cubed 1 capsicum , cubed

, ¼ tsp garam masala ¼ tsp garam masala

2 tbsp coriander, finely chopped 2 tbsp coriander , finely chopped Instructions coconut masala paste preparation: firstly, in a pan roast 2 tbsp peanut on low flame until it turns crunchy.

now add 2 tbsp sesame, 1 tsp poppy seeds and rost on low flame. set aside.

in a side add 1 tsp oil along with 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel, ¼ tsp fenugreek, 5 dried red chilli and 2 tbsp dry coconut.

roast until the coconut and spices turn aromatic and golden brown.

cool the mixture completely, and transfer to a blender.

add ½ cup water and blend to smooth paste. keep aside. aloo capsicum masala preparation: in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, pinch hing and few curry leaves.

add 1 onion, 1 tsp ginger garlic paste and saute well.

further add 2 potatoes, ¼ tsp turmeric, ¼ tsp chilli powder, ¾ tsp salt.

saute for 3 minutes or until the spices are combined well.

add ½ cup water, cover and boil for 6 minutes.

also, add 1 tomato and saute until tomatoes turn soft and mushy.

add in the prepared masala paste and saute for 2 minutes.

further, add 1 capsicum and saute for a minute.

add 1 cup water, ½ tsp salt and adjust consistency.

cover and simmer for 8 minutes or until capsicum soften and oil separates.

add ¼ tsp garam masala and 2 tbsp coriander. mix well.

finally, serve aloo capsicum masala with hot roti. Did you try this recipe? Click a picture and mention @hebbars.kitchen or tag #hebbarskitchen us in Instagram or Twitter Subscribe to our Youtube Channel Click here to Subscribe our Youtube Channel and stay updated with our latest video recipes

how to make aloo capsicum gravy with step by step photo:

coconut masala paste preparation:

firstly, in a pan roast 2 tbsp peanut on low flame until it turns crunchy.

now add 2 tbsp sesame, 1 tsp poppy seeds and rost on low flame. set aside.

in a side add 1 tsp oil along with 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel, ¼ tsp fenugreek, 5 dried red chilli and 2 tbsp dry coconut.

roast until the coconut and spices turn aromatic and golden brown.

cool the mixture completely, and transfer to a blender.

add ½ cup water and blend to smooth paste. keep aside.



aloo capsicum masala preparation:

in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, pinch hing and few curry leaves.

add 1 onion, 1 tsp ginger garlic paste and saute well.

further add 2 potatoes, ¼ tsp turmeric, ¼ tsp chilli powder, ¾ tsp salt.

saute for 3 minutes or until the spices are combined well.

add ½ cup water, cover and boil for 6 minutes.

also, add 1 tomato and saute until tomatoes turn soft and mushy.

add in the prepared masala paste and saute for 2 minutes.

further, add 1 capsicum and saute for a minute.

add 1 cup water, ½ tsp salt and adjust consistency.

cover and simmer for 8 minutes or until capsicum soften and oil separates.

add ¼ tsp garam masala and 2 tbsp coriander. mix well.

finally, serve aloo shimla mirch ki sabji with hot roti.



notes:

firstly, adding coconut to masala paste will enhance the flavour.

additionally, stir the curry in between to prevent from burning.

also, do not over cook the capsicum as it turns mushy.

finally, aloo shimla mirch ki sabji or aloo capsicum masala recipe stays good for 3-4 days in the refrigerator.