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Allo Shimla Mirch

Potatoes and Green Bell Pepper in a thick spicy paste

Serving 4 persons

Preparation Time: 10 minutes

Cooking Time: 20 minutes



500 GramsShimla Mirch (Bell Pepper green)
4 LargePotatoes
1 MediumOnion, finely chopped
3 TablespoonTomato Paste
1 TablespoonGinger Paste
1 TeaspoonGarlic Paste
1 TeaspoonGreen Chilli Paste
0.5 CupOil for Cooking

Dry Spices

1 TeaspoonWhole Cumin seeds
1 TeaspoonGaram Masala
1 TeaspoonCoriander Powder
1 TeaspoonHaldi Powder
Salt To Taste


2 TablespoonsFinely Chopped Green Coriander



  1. Wash and dice Bell Pepper and potatoes and keep them aside.

  2. In a frying pan or skillet heat oil and add whole cumin to it. When Cumin starts crackling add onions to it and fry them till they turn golden brown.

  3. Add Green chili, ginger paste and garlic paste and fry it for another 2 minutes.

  4. Now add all the dry spices one by one and fry it for another one minute and lower flame.

  5. Add 2 heaps of tomato paste to it and cook it for another 1 minute if you are using fresh tomatoes fry it for 3-4 minutes.

  6. Add half cup of water and add bell pepper and potatoes to it. Cook it for 3-4 minutes at high flame then turn down the flame and cook it for 10 - 15 minutes.

  7. Keep stirring in between so the vegetables do not catch the bottom if it does feel like it is going to add a little bit of water and turn down the flame.

  8. Pick potatoes with a spoon if its easy to mash it. Its done garnish it with green coriander leaves and serve it with prantha or chapatti.

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