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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Eat Healthy, Stay Healthy!!!
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