2 medium potatoes (peeled and cubed)

2 medium capsicums (deseed and chopped)

2 small onions (finely chopped)

1 tomato (finely chopped)

1 tsp crushed garlic

1/2 tsp cumin seed

1/2 tsp fenugreek seed

A pinch of asafetida

1/2 tsp red chili powder

1 tsp turmeric powder

1/2 tsp coriander powder

1/2 tsp dried mango powder

1/4 tsp garam masala

2 tsp coriander leaves (finely chopped)

2 tbsp oil

Salt to taste


  • Heat oil in a pan. Add cumin and fenugreek seeds, when it changes the colour add asafetida to it. Add onions and sauté it till it becomes pink.
  • Put the garlic, red chili powder, coriander powder, turmeric and salt. Stir together for few minutes.
  • Add chopped potatoes and capsicum. 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 dried mango powder and garam masala. Mix well.
  • Garnish alu shimla mirch ki sabzi with coriander leaves and serve hot with naan or roti.