Easy,colorful,healthy and a staple in every Indian household. I make this very often as an accompaniment to dal, though I must admit, I love it with just plain paratha,yogurt and some onions on the side, nothing else.The recipe is very easy and comes together very quickly because the peppers don’t take much time to cook. Most ingredients and spices are staples in every home, so you dont have to go look for special ingredients or tools.

I made this for a party for 60 people at my house recently, hence the large quantity. I had to make it thrice!!!. I feel when you make a really large quantity at one go in a really large pan, the taste might turn out alright but the appearance definitely is not its best. The dish looks very appealing because of the bright colors of the peppers. If colored peppers is not available, it can be made with just green bell peppers as well since that is readily available throughout the year.

Some of my other Indian dals and vegetables to try out are-Baingan Bharta in Pressure Cooker, Moong Ki dal, Kali Masoor Dal-Dhaba Style, Restaurant Style Dal Fry, Bean Aloo, and Bhindi do Pyaza using frozen bhindi.

Here is the written recipe followed by the pictorial one-

Shimla Mirch Aloo ki Sabzi-Recipe for 20-30 people

Aanchal Gupta

An easy basic stirfry of potatoes and colored bell peppers seasoned with Indian spices. Pairs beautifully with dal and rice/roti.

Print Recipe

Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine Indian

Servings -30

Ingredients

2 1/2 pounds/1kg approx potatoes,washed and cubed
5 large/2 pounds bell peppers washed and cubed(Red Green and Orange)
2 tsp Cumin/Jeera seeds
1/2 tsp Mustard/Rai seeds
1 tbsp Red Chili Powder adjust as per preference
1 Tbsp Paprika/Kashmiri lal Mirch
3 tbsp Coriander/Dhania powder
1/2 tbsp Black salt/Kala Namak You can use plain salt
Salt as per taste
1/8 tsp Garam Masala
1/2 tsp Amchoor/Dry Mango Powder
2 tsp Turmeric/Haldi divided
6 tbsp ghee/oil divided(use oil for vegan option)

Instructions

In 3 tbsp ghee/oil(oil for vegan option) add cumin and mustard seeds and let them crackle.
Add turmeric,potatoes and salt.
Mix well,cover and cook potatoes on med/low till half cooked.
Turn heat up,add bell peppers,red chili powder, paprika,coriander powder,black salt,remaining 1 tsp turmeric,garam masala and remaining 3 tbsp ghee/oil(use oil for vegan option).
Stir well for a few minutes on High.
Lower temperature and cook till potatoes are done and spices blend in with bell peppers and potatoes.
Turn temperature on High,add Amchoor/dry mango powder, mix well and serve.
Enjoy with Dal and rice or roti.

Notes

Potatoes take a longer time to get cooked as compared to peppers, so we cook the potatoes half way through and then add the peppers,otherwise the peppers will get too mushy.

Tried this recipe?Let us know how it was!

Here is the step by step pictorial recipe-

Ingredients