How to Make Shimla Mirch Aloo Fry/Bhurji (Capsicum and Potato Fry) at Home

About Shimla Mirch Aloo Bhurji:

This is a simple and delicious Indian vegetarian recipe made with capsicum and potato with very minimal spices.  Its healthy and very delicious.  It goes well with roti, paratha, or with rice as a side dish.  Shimla Mirch known as capsicum or as bell peppers is widely grown in India.  Capsicums are rich in antioxidant and anti-inflammatory nutrients.  Capsicum is good for hair, skin, and eyes.  Capsicum reliefs muscles spasms, osteoarthritis, and stomach problems.  Capsicum is good for women who are undergoing menopause.  Capsicum has anti-cancer properties.  It is rich in vitamins, mineral, and fibers.  It helps in weight loss.

Watch Video Tutorial In Hindi:

Ingredients:

  • 2 medium sized green capsicums washed and cut into thin strips.
  • 2 medium sized potatoes washed, peeled, and cut into thin strips.
  • 1 medium sized onion roughly sliced.
  • 1/2 teaspoon mustard seeds.
  • 1/2 teaspoon cumin seeds.
  • 1/2 teaspoon turmeric powder.
  • 1/2 teaspoon red chilli powder or to taste.
  • 1/2 teaspoon roasted cumin powder.
  • 2-3 tablespoons of mustard oil or any kind of cooking oil of your choice.
  • Salt to taste.
  • 2 whole dry red chilies.
  • 2 slit green chillies or to taste.

Note:  You may increase or decrease the quantity of ingredients depending on for how may people you are making for.

Method of Making Capsicum Aloo Fry/Bhurji:

  1.  Take a pan and turn on the flame.
  2.  When pan is hot, add 2-3 tablespoons of mustard oil or any kind of cooking oil of your choice.
  3.  When oil is hot, add 2 whole dry red chillies, 1/2 teaspoon mustard seeds, and 1/2 teaspoon cumin seeds and let the mustard and cumin seeds to splutter.
  4.  Now add roughly sliced onions and mix them well.
  5.  Now add 2 slit green chillies or to taste and mix them well.
  6.  Now saute the onions on a medium to high flame until onion turns translucent.
  7.  Now add thinly striped potatoes, capsicum, and 1/2 teaspoon turmeric powder and mix them well.
  8.  Now cover the lid and cook the vegetables on a low to medium flame for 5-7 minutes or until vegetables are 90% cooked.  Stir occasionally.
  9.  Now add salt to taste, 1/2 teaspoon red chilli powder or to taste, and 1/2 teaspoon roasted cumin seed powder and mix them nicely.
  10.  Now without covering the lid, cook the vegetables on a low flame until vegetables are well cooked and tender.  Stir occasionally.
  11.  Now turn off the flame and remove the capsicum aloo fry/bhurji into a serving bowl.
  12.  Serve this hot with roti, parath, or with rice as a side dish.