Aloo-Shimla Mirch ki Sabzi/Potato-Bell Pepper Stir Fry in the Instant Pot

How to Make Aloo-Shimla Mirch Ki Sabzi

Hello Foodies,

If you try making this aloo-Shimla mirch ki sabzi/potato-bell pepper stir fry this way, then I am sure you will make it again and again, and you will forget the other method.

Although I may get stoned for saying this, Instant Pots are not great for every type of recipe. There are times when you're better off using a skillet to intensify the flavor and produce a better overall texture.

Preparation time: 10 Minutes; Cooking time: 20 Minutes

Each serving of Potato-Capsicum stir fry contains 142 Calories.

YouTube Video:

Ingredients:

Potatoes 3-4
Green Bell Pepper/ 1 Cup, Cubed
Tomato 1 small, cubed
Onion 1 small, chopped
Garlic 2 cloves, chopped
Ginger 1 Tsp, Chopped
Green chilies 5 strips
Cumin seeds 1 Tsp
Asafoetida 1 pinch
Red chili powder 1 Tsp
Turmeric 1 Tsp
Coriander powder ¼ Tsp
Garam masala ¼ Tsp
Lemon juice 1 Tbsp
Salt 1 Tsp
Coriander 2 tbsp, chopped
Oil 2 Tsp
Water 3 Cups to boil the potatoes

Instructions:

To Boil/Cook Potatoes in the Instant Pot:

Turn on the Instant Pot and add 2 cups of water into the insert of the instant pot.
Place a trivet with potato pan(I have made a slit in the potatoes, that helps to cook potatoes well and in less time).
Add water 1 Cup and close the lid of the instant pot.
Place the vent on the sealing position.
Cook on manual mode(Hi) for 3 minutes.
NPR for 10 minutes and then release the remaining pressure manually.
Open the lid and let the potatoes cool down.
Once cool, peel the skin of the potatoes.

To Prepare Potato-Green Pepper Stir Fry:

Heat oil in a pan and splutter/crackle cumin seeds.
Add chopped ginger, garlic and onions, and saute and cook for 1-2 minutes on medium to low flame.
Add capsicum/ green pepper, and green chilies, and saute for 3-4 minutes or until the pepper becomes slightly browned around the edges and softened too.
Now add boiled and cubed potatoes and mix well.
Add red chili powder, turmeric powder, garam masala, coriander powder, salt to taste.
Stir well until potatoes and pepper coated with the spices.
Now, add tomatoes, cover the pan and let it cook for about 3-4 minutes, stirring occasionally.
Once done, garnish with the coriander leaves and potato-bell pepper stir fry is ready to serve.
Serve potato-bell pepper stir fry along with chapati, phulkas, or as a side dish for dal-chawal. Enjoy!!!

Dietary Comment:

The calorie count based on a 2000 calorie diet.
Per serving contains 142 calories, along with 24.95 g carbohydrates, 3.5 g fats, and 1.62 g protein.
Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

It's good to eat Potato-Capsicum Stir Fry for breakfast, lunch, or dinner.

If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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