Chef Kunal Kapur shares easy recipe for aloo shimla mirch ki sabzi: See step by step preparation

The aloo shimla mirch ki sabzi by Chef Kunal Kapur is a easy vegetarian comfort food that can be prepared using everyday ingredients at home.

In Indian summer, no one likes to stay long in the kitchen and stew in the sweltering heat. What really comes in handy is a homely recipe made with easily available ingredients that can be whipped up in minutes while also delivering on the taste.

Kunal Kapur's aloo shimla mirch ki sabzi recipe serves four. (chefkunalkapur.com)

Taking to Instagram on April 11, celebrity chef and MasterChef India judge Kunal Kapur shared his own recipe for aloo shimla mirch ki sabzi that solves just the problem. Describing the dish, he wrote in the caption:

“Making a simple, comforting aloo shimla mirch ki sabzi—soft, perfectly spiced potatoes tossed with slightly crunchy capsicum, coming together in a way that feels like pure home on a plate. It’s one of those everyday dishes that doesn’t need much, yet always delivers.”

The recipe takes around 40 minutes to prep and cook, and the ingredients listed below are sufficient for four servings. The detailed guidelines are presented as follows.

Ingredients for aloo shimla mirch ki sabzi

• Mustard oil – ⅓ cup
• Potatoes (large) – 4
• Salt – ½ tsp (and more to taste)
• Hing – a pinch
• Cumin seeds – 2 tsp
• Coriander seeds (pounded) – 2 tbsp
• Onion (chopped) – ½ cup
• Ginger (chopped) – 1 tbsp
• Green chillies (chopped) – 1 to 2
• Turmeric – ½ tsp
• Kashmiri chilli powder – 1½ tsp
• Coriander powder – 1 tbsp
• Tomatoes (medium, chopped) – 4
• Capsicum (chopped) – 2
• Water – a splash (as needed)
• Kasoori methi – a pinch
• Amchur powder – 1 tsp
• Chilli flakes – 1 tsp
• Fresh coriander (chopped) – a handful

Method of preparation

1. Heat mustard oil in a kadhai till it reaches the smoking point, then let it cool slightly.
2. Add hing and cumin seeds, let them crackle.
3. Add chopped onions and sauté till light golden.
4. Add ginger and green chillies, cook till fragrant.
5. Add potatoes and salt, mix well and cook for five to six minutes till slightly crisp.
6. Add turmeric, Kashmiri chilli powder, coriander powder, and pounded coriander seeds, mix well.
7. Add chopped tomatoes and cook till soft and the masala releases oil.
8. Add capsicum and mix, keeping it slightly crunchy.
9. Add a splash of water, cover, and cook on low heat till potatoes are tender.
10. Finish with kasoori methi, amchur powder, chilli flakes, and fresh coriander.
11. Mix gently, adjust consistency if needed, and cook uncovered for a minute before serving.

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