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Besanwali Shimla mirch/ Capsicum -Aloo/potato i.e. capsicum potato and Chickpea Flour Stir-Fry is a dry sabzi from Maharashtrian Cuisine. It is known as Zunka Shimla Mirch or besan shimla mirch.


A quick recipe for busy mornings:

Mornings are usually busy in every household as we have to make tiffins, breakfasts and lot of other stuff.

That is why I only prefer to make such quick &  instant sabzi for tiffin, which is tasty and quick. It hardly takes more than 10-15 minutes and no one complains, when I pack it for the lunch along with some gravy wali sabzi, as it is very tasty and delicious.

Best Lunch box option :

This shimlamirch/capsicum-aloo sabzi recipe is one of the best options for lunch box, and It can also be served as a side dish.

It does not take long to prepare this mouthwatering dish, as capsicums do not take long to cook. Here I have added little sugar towards the end, to balance the flavours.

This is a good alternarive to your regular capsicum/ shimla mirch sabzi. This can be made in a jiffy and it requires minimum ingredients those are easily available in your kitchen.

If you want to pack it for tiffin box add less besan/gram flour to it, as it gets dry once it cools down.

Do not reheat this sabzi on gas as it will stick to the bottom. You can reheat it in microwave always.

Prep in 10 Minutes

Cooks in 20 Minutes

Total  30 Minutes

Makes: 4 Servings


Ingredients to make sabzi :

2 big capsicum cut into 1 inch cubes

1 small potato cut into thin cubes

1 medium sized onion, chopped

4 tbsp gram flour(besan)

3 tbsp oil

1 tsp cumin seeds

1/4 tsp asafoetida

1/2 tsp coriander powder

1/2 tsp cumin powder

1 tsp red chilly powder

1/2 tsp turmeric powder

1 tsp sugar(optional)

1 tsp lemon juice

salt to taste


Dry roast gram flour/besan in a non stick pan with 1/4 tsp asafoetida on a low flame stirring continuously.

When it starts changing the colour to light brownish and nice aroma comes, remove from fire. Take out in a plate.

Heat oil in another non stick pan. Add cumin seeds. Once it splutters add chopped onions and potato. Saute it on slow flame first and then cover and cook for few minutes till potato softens.

Now add chopped capsicum, salt, turmeric powder and red chilli powder. Cook on a low flame. If required add few drops of water.

Once capsicum softnes a bit spread gram flour over it and cover and cook for few more minutes.

Next add sugar and lemon juice, mix nicely and cover again. Cook for 5 minutes stirring in between otherwise gram flour will stick at the bottom.

The delicious sabzi is ready. Serve hot with any gravy sabzi and chapati.

Thank you for stopping by my blog, I hope you liked the recipe. Please do share your valuable feedbacks, I love to hear from you all. Happy cooking!

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