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–+ servings

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 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 20 -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.
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