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! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.


Eat Healthy, Stay Healthy!!!

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