Bell Pepper with Potato
Lunch • India
How to Make Bell Pepper with Potato (Traditional & Healthy Version)
Bell Pepper with Potato, known as 'Shimla Mirch Aloo Sabzi' in Hindi, is a beloved vegetarian recipe across India. This vibrant dish features tender potatoes and crisp bell peppers, cooked with aromatic Indian spices. The combination creates a satisfying lunch option that’s both nutritious and flavorful. Shimla Mirch Aloo is found in kitchens from North to South India, each region adding its own touch with local masalas and cooking styles. It’s commonly enjoyed with roti, paratha, or steamed rice, making it a staple in everyday Indian meals. The dish’s origins lie in the adaptability of seasonal vegetables, making it popular during the harvest festivals like Lohri and Baisakhi, when fresh produce is abundant. The taste profile is a harmonious blend of mildly sweet bell peppers and earthy potatoes, elevated by cumin, turmeric, and garam masala. Its simplicity and versatility make it suitable for both festive meals and quick weekday lunches, especially for those looking for healthy, home-cooked Indian food.
Ingredients(for One bowl (approx. 200g per serving))
- 2 medium Bell Pepper (Shimla Mirch) (green or mixed colours)
- 2 medium Potato (Aloo) (peeled and diced)
- 1 medium Onion (finely chopped)
- 1 medium Tomato (finely chopped)
- 1 teaspoon Ginger-Garlic Paste (optional for extra flavor) - optional
- 1/2 teaspoon Cumin Seeds (Jeera)
- 1/4 teaspoon Turmeric Powder (Haldi)
- 1/2 teaspoon Red Chili Powder (Lal Mirch) (adjust to taste)
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Garam Masala
- to taste Salt
- 1 tablespoon Cooking Oil (preferably mustard oil or sunflower oil)
- 1 tablespoon Fresh Coriander Leaves (for garnish) - optional
Instructions
- 1
Wash and dice the bell peppers and potatoes into bite-sized pieces. Finely chop onion and tomato.
5 minutes
Cut potatoes and peppers evenly for uniform cooking.
- 2
Heat oil in a tawa or kadhai over medium flame. Add cumin seeds and let them splutter.
2 minutes
Use mustard oil for a traditional flavor.
- 3
Add chopped onions and sauté until golden. Stir in ginger-garlic paste and cook for a minute.
3 minutes
Don’t burn the onions; keep stirring.
- 4
Add tomatoes, turmeric, red chili powder, and coriander powder. Cook until tomatoes are soft.
4 minutes
Cover for faster softening of tomatoes.
Why This Dish is Healthy
This dish is a healthy choice because it uses fresh, seasonal vegetables and minimal oil, making it suitable for calorie-conscious diets. It’s packed with vitamins, minerals, and antioxidants, and the fiber content supports digestive wellness and keeps you fuller for longer. The recipe avoids processed ingredients, focusing on natural flavors and wholesome nutrition. It’s ideal for lunch as it offers sustained energy without excess calories.
Bell Pepper with Potato is rich in dietary fiber, vitamins, and minerals. Bell peppers are high in vitamin C, vitamin A, and antioxidants, which help boost immunity and promote healthy skin. Potatoes provide complex carbohydrates, potassium, and B-vitamins. The use of minimal oil and fresh vegetables keeps the dish low in saturated fat, supporting heart health. This recipe is gluten-free and can be made vegan, making it suitable for varied dietary needs. The spices used offer anti-inflammatory properties and aid digestion.
Pro Tips
- 💡Tip 1: Use mixed colored bell peppers for added nutrition and visual appeal.
- 💡Tip 2: Add a pinch of amchur (dry mango powder) at the end for tanginess.
- 💡Tip 3: Cook potatoes slightly before adding bell peppers to prevent them from becoming mushy.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or microwave before serving. Avoid freezing, as the texture of bell peppers may change.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 160.0 kcal |
