2 medium aloo potatoes (peeled and cubed)

2 medium Shimla Mirch (capsicums) (deseed and chopped)

2 small onions (finely chopped)

1 tomato (finely chopped)

1 tsp crushed garlic

1/2 tsp zeera (cumin seed)

1/2 tsp methi k beejh (fenugreek seed)

1/2 tsp red chili powder

1 tsp haldi (turmeric powder)

1/2 tsp dhaniya powder (coriander powder)

1/4 tsp garam masala

2 tsp coriander(dhaniya) leaves (finely chopped)

2 tbsp oil

Salt to taste


  • Heat oil in a pan.
  • Add zeera and methi seeds, when it changes the colour,add onions and sauté it till it becomes pink.
  • Put the garlic, red chili powder, coriander(dhaniya) powder, turmeric(haldi) and salt.
  • Stir together for few minutes.
  • Add chopped potatoes and capsicum(simla mirch).
  • Mix all the ingredients well on the low flame.
  • Cover it with the lid and cook till potatoes becomes tender and all the moisture evaporates. Stir in between.
  • After five minutes add tomatoes; replace the lid and cook until tomatoes becomes tender and mixed well with capsicum and potatoes.
  • Turn off the heat and add garam masala. Mix well.
  • Garnish alu shimla mirch ki sabzi with coriander leaves and serve hot with naan or roti.