A simple sabzi made with a humble combination of everyday vegetables is a true savior on dull, gloomy days. Potatoes, capsicum, and fresh methi leaves come together to create a flavorful side-dish that pairs perfectly with piping hot rotis or phulkas.
Simple Curries For Roti – Turai Masoor ki Dal, Corn Capsicum Masala Curry, Sem Ki Phalli Ka Salan, Sem Ki Phalli Aloo Ka Salan, Gobi Matar Keema, Aloo Baingan Chana Dal ka Salan
What Makes Food Truly Special?
Is it the magic of spices, the perfect pairing of vegetables, or the cherished company of loved ones? Often, it’s a harmonious blend of all these elements. Sharing a meal with those who matter most can make even a simple dish feel extraordinary.
Weekends, especially during rainy days, bring a unique charm. The moody, dull weather tempts you to slow down, wrap yourself in warmth, and savor cozy moments. There’s nothing quite like cuddling up with your little one on the couch, wishing for a steaming cup of tea to appear magically in your hands.
When the weather dulls your energy, blame it playfully and opt for a quick and comforting recipe. A recipe to satisfy those hunger pangs and cravings for something warm and delicious. Simple meals like this one are the perfect fix for lazy, rainy-day moods.
Aloo Shimla Mirchi Methi Ki Sabzi
Aloo Shimla Mirchi Methi Ki Sabzi is a flavorful and wholesome dish that brings together the goodness of potatoes, capsicum, and fresh fenugreek leaves. This simple, homestyle sabzi is an excellent choice for a quick and nutritious meal.
The soft, starchy potatoes complement the crunchy sweetness of capsicum, while the slight bitterness of methi leaves adds a unique depth to the dish. Infused with aromatic spices like cumin, coriander, and garam masala, this sabzi bursts with flavors despite its simplicity.
Perfect as a side dish for roti, phulkas, or even rice, this sabzi is a versatile addition to your lunch or dinner menu. It’s quick to prepare, uses everyday ingredients, and offers a comforting taste that’s ideal for busy weekdays or lazy weekends.
Whether you’re looking for a light yet satisfying dish or a way to incorporate fresh greens into your meals, Aloo Shimla Mirchi Methi Ki Sabzi is sure to please your palate and nourish your body.
Aloo Shimla Mirchi Methi Sabzi Ingredients
- Potatoes | Aloo: The hearty base of this sabzi, potatoes add a soft, starchy texture that soaks up the spices beautifully.
- Capsicum | Shimla Mirchi: Adds a slight crunch and mild sweetness, balancing the flavors of the dish.
- Fresh Fenugreek Leaves | Methi: These leaves lend a slightly bitter, aromatic touch, elevating the overall flavor.
- Onion: Provides a sweet and savory base for the masala, enhancing its depth.
- Green Chili, slit lengthwise: Adds a gentle heat, keeping the spice level balanced.
- Red Chili Powder: Brings a vibrant color and a kick of spice to the sabzi.
- Turmeric Powder: Adds a warm, earthy flavor while giving the dish a beautiful golden hue.
- Salt: Enhances all the natural flavors of the ingredients.
- Roasted Coriander Powder and Cumin Powder: These spices bring a nutty, aromatic depth to the masala.
- Garam Masala: A finishing touch that ties all the spices together, adding a burst of warm flavors.
- Oil: Serves as the medium to cook and bring out the flavors of the masala.
- Minced Coriander Leaves: A fresh garnish that adds a pop of color and a final aromatic lift to the dish.
Serving Suggestions
- With Roti or Phulka: Serve hot with soft rotis or freshly made phulkas. The sabzi’s flavors pair wonderfully with these simple flatbreads.
- With Paratha: Pair it with plain or lightly spiced parathas for a hearty and satisfying meal.
- With Rice: Enjoy the sabzi as a side dish with steamed rice and dal for a wholesome and comforting combination.
- As a Wrap Filling: Use it as a filling in wraps or rolls with a drizzle of yogurt or chutney for a quick and portable meal.
- With Curd or Raita: Serve it alongside chilled curd or a cucumber raita to balance the warmth of the sabzi with a refreshing side.
- As Part of a Thali: Include it in a traditional Indian thali with dal, rice, pickle, salad, and papad for a complete and satisfying meal.
Aloo Shimla Mirchi ki Sabzi Recipe
Aloo Shimla Mirchi Sabzi with fresh fenugreek leaves is a hearty and flavorful curry. This versatile curry pairs beautifully with roti, and phulkas, making it a wholesome and satisfying choice for everyday meals.
Ingredients
- 2 big sized Potatoes/Aloo, cubed
- 1 Capsicum/Shimla Mirchi, cubed
- ½ cup fresh Fenugreek leaves | Methi*
- 1 Onion, sliced
- 1 medium size Tomato, finely sliced
- ½ tbsp. Ginger-garlic paste
- 1 Green chili, slit length-wise
- 1 tbsp. Red chili powder
- ¼ tbsp. Turmeric powder
- ¼ tbsp. roasted Coriander powder
- ¼ tbsp. Cumin powder
- ¼ tbsp. Garam Masala, optional
- Salt
- Oil
- 1 tbsp. minced Coriander leaves
Instructions
How To Make Aloo Shimla Mirchi ki Sabzi
Stove-Top Method
- In a pan add oil and when the oil is warm add sliced onion and fry until translucent.
- To this add chopped tomatoes, green chili and cook till tomatoes turn soft. Cook by covering with a lid and on low flame.
- Once the tomatoes turn soft, add ginger-garlic paste. Fry till raw smell wafts.
- Now to this add red chili powder, turmeric powder, coriander powder and cumin powder. Fry for a minute and add methi leaves. Fry for 2-3 minutes.
- To this add potato and capsicum pieces, fry till potato pieces start to change color.
- Now add salt and 1 cup of water. Stir and place the lid.
- Cook till potatoes turn soft. Sprinkle garam masala and chopped coriander leaves.
- Turn off the flame and carefully transfer the curry in a serving bowl.
- Serve hot with roti or phulka.
Pressure Cooker Method
- In a pressure cooker add oil and to this add sliced onion. Fry till translucent. To this add chopped tomatoes and green chilli.
- Fry till tomatoes turn soft. Now add ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder and salt.
- Fry till raw smell of ginger-garlic wafts. Fry on low to avoid burning of spices and masala.
- Now add fresh methi leaves and fry for two minutes.
- To this add potato and capsicum pieces. Stir till all the potato and capsicum pieces are nicely coated with masala.
- Now add 1 cup of water and pressure cook on low flame for 2 whistles or till potato pieces turn soft.
- Once the pressure settles, remove the lid and sprinkle garam masala and coriander leaves. Give it a stir.
- If the curry is too dry, then add little water and reheat it or if it is too runny then heat till you get desired consistency.
- Remove in a serving bowl and garnish with coriander leaves and serve warm with roti and phulkas.
Instant Pot Method
- Set the Instant Pot to "Sauté" mode and heat 2 tablespoons of oil.
- Add sliced onions and sauté until translucent.
- Add chopped tomatoes and green chilies. Cook until the tomatoes are soft.
- Stir in ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, and salt to taste.
- Sauté the mixture for 1-2 minutes, stirring frequently to avoid burning.
- Add 1 cup of fresh methi (fenugreek) leaves and sauté for 2 minutes.
- Add diced potatoes and capsicum. Stir well to coat the vegetables evenly with the masala.
- Pour in 1 cup of water and mix everything.
- Cancel the Sauté mode, close the lid, and set the valve to Sealing.
- Select "Pressure Cook" (or "Manual") mode on high pressure and set the timer for 5 minutes.
- After the cooking time is complete, allow a natural pressure release for 5 minutes, then perform a quick release for any remaining pressure.
- Open the lid and sprinkle garam masala and freshly chopped coriander leaves.
- If the curry is too dry, add a little water and use the "Sauté" mode to reheat. If it’s too runny, simmer for a few minutes until you get the desired consistency.
- Transfer the curry to a serving bowl, garnish with more coriander leaves, and serve warm with roti or phulkas.
Add love to make this Aloo Shimla Mirchi Sabzi taste 'Yummy'.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 226Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 264mgCarbohydrates: 39gFiber: 9gSugar: 4gProtein: 9g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
The above lentil-spice mixture is going to participate in MLLA-36, hosted by Aqua of Served with love. Event by Susan of The Well-Seasoned Cook. Happy hosting Aqua.
Priti says
I like this sabji ….looks fab n lovely pics
Ramya says
Thatz a yummy n simple recipe for lazy weekends:-)
Sharmilee! :) says
Sabji sounds intersting and tempting…colorful n yummy clicks
Kitchen Flavours says
Thank you Priti and Ramya.
Raji says
I like aloo shimla mirch sabzi but combining this with methi is a real twist.And the idli podi is too good. Can turn a simple dosa /idli into something real tasty.
Varunavi says
I like this combination,yummy clicks
Prathibha says
Love the aroma methi gives to any sabzi….looks yummy n perfect 4 rotis…I love kaarapodi with sesame oil..looks yumm
Priya Sreeram says
like u said but delicious- perfect with rotis or rice ! liked the idli podi too !
Hari Chandana says
Wowww… looks so tempting and perfect.. amazing pictures 🙂Indian Cuisine
Valarmathi Sanjeev says
Yummy sabji, liked the addition of methi leaves, looks delicious. Podi looks great…Love to have with idlis.
Curry Leaf says
Aromatic sabzi.Love the pics and comforting curry it is.
sowmya's creative saga says
love the potato simla mirch combo..looks yumm and spicy..
Biny Anoop says
shimla mirch aaloo is a hit combo….i do make it…nice to get a kaaram podi recipe…i normally buy it…its so easy to make at home
Aruna Manikandan says
sabzi looks delicious and very tempting dear…nice clicks 🙂
Priya says
Wat a flavourful and delicious sabzi, would love to have with some rice..Idli podi looks superb..will have two more idlis with this podi..
Hamaree Rasoi says
potato with capsicum is a wonderful combination but adding methi leaves here definitely sounds yummy. Perfect to have with chapati. Beautiful clicks. liked the idli podi too. Deepa Hamaree Rasoi
Kitchen Flavours says
Thank you Sharmilee, Raji, Varunavi, Prathibha, Priya, Hari, Valarmathi, Curry Leaf, Sowmya, Biny, Aruna, Priya and Anisha.
DEESHA says
this spells out comfort food for me .. yumm
anishathefoodie says
HI Lubna
It really does look beautiful and flavoursome too. I made the same thing with Italian seasoning instead of methi leaves. Anyways looks great
Cheers
Anisha
Sarah Naveen says
loved the recipe and the clicks ..looks so yummy!!
Authenticoriyafood says
Ummmmm..wat an inviting capsicum recipe!!! must be raelly aromatic with all that is going into it!!
jeyashrisuresh says
nice combo of veggies and the idli powder version sounds yummy with the additionof garlic in that
Suman Singh says
Delicious sabzi..perfect with rotis..YUM!
divya says
Slurp !! Awesome recipe.
An Open Book says
oooh the potato sabzi looks awesome..i shall def give it a shot…i havent forgotten about the photography post…will send it across shortly..
Sensible Vegetarian says
Lovely sabji, beautiful clicks.
Now Serving says
lip-smacking yummy dish! BTW, I am the 500th like on your FB 🙂 congrats dear :))
homecooked says
Love this sabzi. It looks so yummy!
Suma Rajesh says
loved both the items..did u add the garlic raw at the time of grinding the powder?
Jayasri Ravi says
Love this subji, whenever I go to Asian shop I buy methi leaves and make this curry, what a flavourful combination, Beautiful clicks as always Lubna
Loestrin says
hi,this dish looks yummiii….I had tried this dish my self, but not made properlyplease help me how can I made it perfactlythanks______________
Aarthi says
This looks yummy….you have a lovely blog…I am having a giveaway in my blog..Y dont you check and join thathttp://yummytummy-aarthi.blogspot.com/2011/05/chocolate-recipe-and-chocolate.html
Rumana Rawat says
This is just awesome recipe.. looks so so delicious:)
Cefzil says
I was searching for blogs related to indian sabzis.Pics are nice. Great work .My kids will love it.Thanks________Roger