Shimla Mircha Sabzi
A North Indian dish composed primarily of capsicums (shimla mircha) and potatoes. Supplementary ingredients include onion, pepper, ginger, garlic, and tomato along with a variety of spices. Garnished with cilantro and served with traditional Indian bread.
Ingredients
- 4 medium capsicums (bell peppers), chopped
- 2 medium russet potatoes, chopped
- 1 medium onion, finely chopped
- 2 serrano peppers, finely chopped
- 1 medium tomato, diced
- 1 tbsp ginger, minced
- 4 cloves garlic, minced
- 3 tbsp oil
- 2 tsp salt adjust to taste
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1/3 cup cilantro, chopped
Instructions
- Heat oil in a pan over medium-high heat.
- Add onions and salt. Cook for 3 minutes. Stir occasionally.
- Add serrano peppers, ginger, and garlic. Cook for 4 minutes until onions are caramelized. Stir frequently.
- Add garam masala and turmeric powder. Mix well. Cook for 1 minute.
- Add tomatoes and cook for 3 minutes. Stir occasionally.
- Add potatoes and cook for 4 minutes. Stir occasionally.
- Turn heat to medium. Add capsicums and mix well. Cook for 10-15 minutes until potatoes and capsicums are tender. Stir occasionally.
- Remove from heat and garnish with cilantro. Serve with naan and/or other traditional Indian bread.
Notes
Be gentle when stirring and don’t overcook in order to avoid ending up with a mushy consistency.
If contents begin to burn before the capsicums are added, sprinkle 2 tablespoons of water onto the mixture.
For a spicier variant, add 1/2 teaspoon of red chili powder when mixing in the spices.