Bell Pepper and Potato Stir-Fry (Aloo Capsicum) 

If you're looking for a comforting, flavorful dish that’s easy on the wallet and packed with veggies, this Aloo Capsicum (Potato and Bell Pepper) recipe is where it’s at. Made Punjabi-style, this simple stir-fry comes together with everyday spices and humble ingredients you probably already have in your kitchen. It’s the kind of meal that works for both busy weeknights and lazy weekend lunches—kid-friendly, adult-approved, and perfect for doubling up for leftovers.

What I personally love most is pairing it with fresh, homemade roti straight from the skillet. There’s something so satisfying about scooping up tender potatoes and slightly crisp bell peppers with warm, soft bread. Of course, it also goes beautifully with rice or naan—whatever you have on hand. And if you're looking to bulk it up into a more well-rounded, fiber-rich meal, consider adding a side of red lentil soup (masoor dal) for a dose of plant-based protein and extra heartiness.

Jump to:

• What is Aloo Capsicum or Aloo Simla Mirch
• Why You’ll Love This 
• Ingredients & Substitutions 
• Step-By-Step Recipe 
• How To Chop Your Peppers and Potatoes
• Tips for the Best Aloo Capsicum  
• What To Serve With Aloo Capsicum
• How To Store Aloo Capsicum
• Aloo Capsicum FAQs
• More Recipes with an Indian Twist 
• Bell Pepper and Potato Stir-Fry (Aloo Capsicum) 

What is Aloo Capsicum or Aloo Simla Mirch

Aloo Capsicum, also known as Aloo Simla Mirch, is a simple yet flavorful North Indian dish made with potatoes (aloo) and bell peppers (capsicum or simla mirch). It’s a dry-style curry that’s cooked with everyday spices like turmeric, cumin, and garam masala. This dish is a staple in many Indian households thanks to its minimal ingredients, quick cook time, and bold, comforting flavors. Whether served with roti, rice, or enjoyed on its own, it’s a budget-friendly meal that’s both satisfying and easy to make.

Why You’ll Love This 

1. Quick to prepare: This dish comes together in under 1 hour, making it perfect for busy weekdays or when you just don’t feel like cooking for hours. Minimal chopping and straightforward steps keep things simple and stress-free.
2. Vegan and allergy-friendly: It’s naturally free from dairy, eggs, soy, nuts, and gluten (if served with rice), making it great for most dietary needs. You don’t have to compromise flavor to keep things allergen-friendly. 
3. Bold, delicious flavor: Punjabi-style spices like cumin, turmeric, and garam masala make each bite warm, fragrant, and satisfying. It’s the kind of flavor that hits all the right notes—comforting, savory, and just a little spicy.

Ingredients & Substitutions 

• Oil: Used to sauté the spices and veggies, helping everything cook evenly and develop flavor. You can use any neutral oil like avocado, canola, or sunflower—just avoid anything strongly flavored like coconut oil for this dish.
• Cumin seeds: Adds a warm, nutty aroma right at the start of cooking. If you don’t have whole cumin seeds, a pinch of ground cumin can work in a pinch, added later with the other spices.
• Red onion: Provides a slightly sweet base flavor and softens beautifully when sautéed. Yellow or white onions can be used instead.
• Garlic: Adds sharpness and depth to the dish. Fresh garlic is best, but garlic powder can be used if you’re short on time—just add it with the dry spices.
• Ginger: Brightens up the dish with a zesty, peppery note that pairs well with the spices. You can use frozen ginger cubes or ground ginger (use about ⅓ the amount if using powdered).
• Potatoes: The main bulk of the dish—soft, starchy, and comforting. Yukon Gold or red potatoes hold their shape well, but any kind works; just adjust cooking time as needed.
• Red bell pepper: Brings sweetness and color to balance the savory potatoes. You can use orange or yellow bell peppers if that’s what you have on hand.
• Green bell pepper: Adds a slightly bitter, grassy flavor that contrasts nicely with the red pepper. Can be swapped with another bell pepper color if needed.
• Kasuri methi (dried fenugreek leaves): Adds a slightly bitter, earthy flavor that’s iconic in North Indian cooking. If you don’t have it, you can skip it—though it’s worth keeping around if you cook Indian food often.
• Amchur powder (dried mango powder): Gives the dish a tangy, citrusy brightness. You can sub with a small squeeze of lemon juice at the end if you don’t have this on hand.
• Turmeric powder: Adds color and earthy depth, along with mild anti-inflammatory benefits. There’s really no great sub for turmeric in terms of flavor, but you can leave it out if necessary.
• Garam masala: A warm spice blend that ties all the flavors together. Store-bought is fine, or you can use any Indian-style spice mix as a backup.
• Coriander powder: Lends a lemony, floral note that enhances the vegetables. Ground coriander is easy to find and widely used in Indian cooking—it’s worth having in your spice rack.
• Cumin powder: Adds a rich, slightly smoky flavor that deepens the dish. You can increase this slightly if you’re skipping whole cumin seeds.
• Salt: Essential for bringing out the flavors at every stage of cooking. Add it in layers—after the onions, the potatoes, and the bell peppers—for best results.

Step-By-Step Recipe 

1. Sauté cumin seeds in hot oil until fragrant.
2. Add chopped onion and a pinch of salt; cook until soft and translucent.
3. Stir in garlic, ginger, and chopped potatoes with more salt.
4. Cover and cook potatoes on low for 5 minutes.
5. Add a splash of water, bell peppers, and spices.
6. Cover and cook until potatoes are tender and the dish is done, about 10–12 minutes.

How To Chop Your Peppers and Potatoes

When it comes to chopping your peppers and potatoes, size really does matter—but it’s totally up to you. I usually go for smaller, bite-sized pieces. They cook faster and are easier for my little ones to eat. If you don’t have the same time constraints (or tiny mouths to feed), feel free to chop them into larger chunks. Just keep in mind that you may need to adjust the cook time a bit to make sure everything is tender and well-cooked.

Tips for the Best Aloo Capsicum  

1. Cut evenly for even cooking: Chop the potatoes and bell peppers into similar-sized pieces to ensure they cook evenly and finish around the same time. This also helps with that perfect texture—tender potatoes and just-softened peppers.
2. Use a lid to speed up cooking: Once the potatoes are in, cover the pan to trap steam and cook them faster without drying out the veggies. Just be sure to stir occasionally to prevent sticking.
3. Don’t overcook the bell peppers: Add bell peppers after the potatoes are halfway done so they stay slightly crisp and colorful. Overcooked peppers can get mushy and lose their natural sweetness.

What To Serve With Aloo Capsicum

Looking to complete the meal? You’ve got options. Serve this Aloo Capsicum with soft roti for a classic, no-fuss pairing, or spoon it over steamed rice for something more filling. Naan is great too—especially if you're in the mood for a little extra yum. 

For some freshness, a crisp cucumber-onion-tomato salad with a squeeze of lime does the trick. My favorite! 

How To Store Aloo Capsicum

This dish is best enjoyed fresh when the potatoes are perfectly tender and the bell peppers still have a bit of bite. That said, if you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. Just reheat it on the stovetop or in the microwave with a splash of water to bring it back to life. 

Aloo Capsicum FAQs

More Recipes with an Indian Twist 

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