Ingredients
- Produce- 400 gm Bell pepper 2 large size chopped in long strips, 400 gm Potatoes Russe/Idaho 2 medium size chopped long, 200 gm Onion 1 medium size chopped into thick slices, 150 gm Tomato 1 large size sliced, 15 gm Ginger 1 inch piece, 5 gm Green Chilies 2-3 chillies slit into halves. Adjust as per spice level, 15 gm Cilantro Handful chopped
- Protein/ Nuts and Seeds- 5 gm Pine nuts 1 tbs, 5 gm Pumpkin seeds 1 tbs, 8 gm Broken Cashews 1 tbs
- Spices- 2 tbs Mustard oil Optionally use Avocado or olive oil, 1/8 tsp Asafetida hing, 1 tsp Cumin seeds jeera, 1/2 tsp Salt namak, 1 tsp Turmeric powder haldi, 1/2 tsp Red chili powder laal mirch - adjust as per spice level, 1 tsp Coriander powder dhaniya powder, 1/2 tsp Garam masala, 1 tbs Dry mango powder Amchur
Recipe Description
Aloo Shimla Mirch or Bell Pepper Potatoes Stir-Fry is a very popular day-to-day recipe, which is very simple and quick to make but still tastes great. You can make it in a short time as it cooks really fast. Also, I have provided instructions below for both cooking on stove or in IP. It is also a good option to pack in lunches or take with you for travel. If you use baby potatoes, then you can use them with skin, which is nutritionally more rich than skinned potatoes.
Recipe Directions
Instructions
Instant Pot Method:
1. Heat instant pot in sauté mode and add oil in it.
2. Add asafetida, cumin seeds, ginger and green chilis.
3. Add all the seeds and nuts and roast for a minute.
4. Add sliced onion give it a good stir.
5. Add potatoes, bell pepper and spices except garam masala and dry mango powder. Mix well, sprinkle little water with your hand.
6. Cancel SAUTE mode and put the lid on with vent on sealed position.
7. Switch to MANUAL MODE or PRESSURE COOK mode, at high pressure for 0 minutes.
8. Let the pressure release naturally (NR).
9. Once, the float pin pops down, take the lid off, switch back to sauté mode on normal heat and add sliced tomatoes.
10. Sauté for 2-3 minutes, until tomatoes are little mushy.
11. Stir in garam masala, dry mango powder and mix well.
12. Garnish with chopped cilantro and enjoy.
Stove Top Method:
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Heat wok/kadhai on medium heat and add oil in it. Add asafetida, cumin seeds, ginger and green chilis. Sauté for few seconds.
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Then add all the seeds and nuts and roast for a minute.
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Now add sliced onion give it a good stir.
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Add potatoes and salt, mix it and cook for five minutes with lid on
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It’s time to add bell pepper and spices except garam masala and dry mango powder. Mix well. Keep stirring and cook for another five minutes, open without lid.
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Now add sliced tomatoes, sauté for 2-3 minutes or until tomatoes are little mushy.
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Add in garam masala, dry mango powder and mix well.
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Garnish with chopped cilantro and enjoy.
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The whole dish needs to be cooked on medium heat.
