Bell Pepper and Potato Curry
Lunch • India
How to Make Bell Pepper and Potato Curry (Traditional & Healthy Version)
Bell Pepper and Potato Curry, known locally as Shimla Mirch aur Aloo ki Sabzi, is a vibrant vegetarian dish celebrated across India. This wholesome recipe brings together the earthy flavors of potatoes (aloo) and the subtle sweetness of bell peppers (shimla mirch), all harmonized by aromatic Indian spices like jeera (cumin) and dhania (coriander). A staple for lunch in many Indian households, especially in North India, it is often enjoyed with roti or steamed rice. The dish’s popularity spikes during festivals such as Navratri and Holi, where simple, sattvic meals are preferred. Its ease of preparation and minimal use of oil make it a beloved choice for health-conscious families. Bell Pepper and Potato Curry is not only comforting but also adaptable to various regional tastes. In Punjab, a dash of garam masala is added for warmth, while in Gujarat, it’s sometimes made with less oil and a pinch of sugar. The contrasting textures—soft potatoes and crunchy bell peppers—offer a delightful mouthfeel, while the blend of spices creates layers of flavor. This curry is perfect for those seeking an authentic Indian vegetarian lunch that is both satisfying and nutritious, making it suitable for calorie-conscious eaters.
Ingredients(for 1 medium bowl (approx. 250g))
- 2 medium, diced Potatoes (Aloo) (Aloo)
- 1 large, diced Bell Peppers (Shimla Mirch) (Shimla Mirch)
- 1 medium, finely chopped Onion (Pyaz)
- 1 large, chopped Tomato (Tamatar)
- 1 tsp Cumin Seeds (Jeera)
- 1/2 tsp Turmeric Powder (Haldi)
- 1 tsp Coriander Powder (Dhaniya Powder)
- 1/2 tsp Red Chili Powder (Lal Mirch)
- 1/2 tsp Garam Masala (optional) - optional
- to taste Salt (Namak)
- 1 tbsp Oil (Mustard or sunflower oil)
- 2 tbsp, chopped Fresh Coriander Leaves (Dhaniya Patta) - optional
Instructions
- 1
Wash and dice the potatoes and bell peppers. Finely chop onion and tomato.
5 minutes
Cut potatoes in equal-sized pieces for even cooking.
- 2
Heat oil in a kadhai (wok) or tawa. Add cumin seeds and let them splutter.
2 minutes
Ensure oil is hot for cumin to release aroma.
- 3
Add onions, sauté until translucent. Stir in chopped tomatoes and cook until soft.
5 minutes
Add a pinch of salt to onions for faster browning.
- 4
Mix in turmeric, coriander powder, and red chili powder. Sauté for 1 minute until spices blend.
1 minute
Avoid burning spices—add a splash of water if needed.
Why This Dish is Healthy
Bell Pepper and Potato Curry is a healthy choice due to its nutrient-dense ingredients and low-fat cooking method. It’s packed with fiber, which aids digestion and keeps you full longer. The bell peppers support immunity, while potatoes offer sustained energy. The absence of refined ingredients and the use of fresh vegetables make this curry ideal for weight management and overall wellness.
This curry is rich in vitamins A and C from bell peppers, potassium from potatoes, and antioxidants from spices like turmeric and coriander. It provides a balanced mix of complex carbohydrates, dietary fiber, and moderate protein. Using minimal oil and skipping heavy cream keeps the calorie count low. The dish is free from gluten and dairy if paired with rice, making it suitable for most diets. Fresh coriander adds iron and vitamin K.
Pro Tips
- 💡Tip 1: Use fresh, firm bell peppers for best flavor and crunch.
- 💡Tip 2: Add a splash of water if spices start sticking to the pan.
- 💡Tip 3: Garnish with coriander leaves just before serving for vibrant color and aroma.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in microwave before serving. Do not freeze as the texture may change.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 190.0 kcal |
