Aloo Simla Mirch or Aloo Capsicum or Bell Peppers & Potato Stir Fry made in Instant Pot / Pressure Cooker. This is a very simple and quick recipe, yet so delicious. Ready in less than 20 minutes!
When I have nothing ready in the refrigerator and need a quick meal on the table, this is one of my go to veggie dish. Get the vegetables in while have a quick meal….who doesn’t like that? Another quick one is aloo beans, which is prepared in a very similar way.
I use vibrant color bell peppers, which are nutrient packed, and baby potatoes to prepare this simple stir fry. I used to prepare this in a pan on the stove top until I had the instant pot. Now I just load all the ingredients into the pot and get the bread/roti ready until the instant pot does its magic.
Which color bell pepper to use?
The vibrant colors of the bell peppers have always attracted me. I invariably keep a bag of Costco bell peppers in the refrigerator and add them where ever possible…to my morning omlette or a uttapam. Well….why not? They are so nutritious and delicious.
All varieties of bell peppers are excellent sources of vitamins A and C, potassium, iron, folic acid, and fiber. You’ve seen bell peppers — green, orange, yellow, and red — in the grocery store or in a salad bar. Red peppers pack the most nutrition, because they’ve been on the vine longest. Compared to green bell peppers, the red ones have almost 11 times more beta-carotene and 1.5 times more vitamin C. I vary the color of bell peppers I use, but do try to use the brighter red color peppers more often.
Potatoes with or without skin
I have personally started using baby potatoes which are more appetizing to me with the skin on. Both the potato skin and flesh have a significant amount of nutrients. The skin does pack in some nutrients which are not in the potato flesh. The potato skin is a rich source of iron, potassium and magnesium, and has 5 grams of fiber. So why throw away those nutrients? Keeping the skin also makes my preparation quicker with not having to peel the potatoes.
Preparing Bell Pepper and Potato Stir Fry
This is a dry bell pepper and potato stir fry. I don’t add any liquid, except a sprinkle of water to this. The preparation for this dish is minimal as we are not adding any onions or tomatoes like other curry dishes. I add in some garlic to enhance the flavor. Here are the main ingredients for this dish along with some basic spices.
To prepare this stir fry, add the oil to the instant pot heated in Sauté mode. Then add the cumin seeds and garlic, and saute until they change color. Then add the cut potatoes, bell peppers and spices, and stir them well.
Change the instant pot setting to manual or pressure cook mode. Cook on high pressure with vent in sealing position for 2 minutes. Quick release the steam and open the pressure cooker as soon as it beeps. Stir the cooked veggies.
This is such a simple variation to baked potatoes or any other side. You can eat it as a main dish with roti or paratha, along with a yogurt raita. Or eat it as a side with your favorite protein. Better yet, roll it in a roti or tortilla for a veggie wrap…kids love wraps 🙂
This preparation is for 2 people. You can easily double or triple the ingredients, and cook in the instant pot for the same duration.
Enjoy this simple recipe and don’t forget to let me know how you like it. Leave a comment, like our Facebook page or share the recipe on facebook or twitter with #pipingpotcurry.
Check out our other simple stir fry recipe – Aloo beans.
- 1 tbsp Oil
- 2 Bell pepper cut in long pieces
- 4 Baby Potatoes or 1 large potato. Cut into small pieces.
- 1/2 tsp Cumin seeds (Jeera)
- 4 cloves Garlic
- 1/2 tsp Dry Mango powder (Amchur) or 1/2 tbsp lemon juice
- Cilantro to garnish
- 1/4 tsp Ground Turmeric (Haldi powder)
- 1/2 tsp Cayenne or Red chili powder
- 2 tsp Coriander powder (Dhaniya powder)
- 1 tsp Salt
- Heat instant pot in sauté mode and add oil in it. Add cumin and garlic.
- Once the garlic turns golden brown, add the cut bell peppers, potatoes and spices. Mix well. Sprinkle water with your hand.
- Change the instant pot setting to manual mode or pressure cook mode, at high pressure for 2 minutes. Keep the vent in sealed position.
- When the instant pot beeps, quick release the pressure manually. The veggies would be cooked. If they are watery, change the instant pot setting to saute mode and stir until you get the desired consistency.
- Stir in the dry mango powder or lemon juice and mix well.
- Garnish with cilantro and enjoy with roti or naan, along with some homemade yogurt.
- I added both bell peppers and potatoes to this recipe. To make it paleo, you can skip the potatoes or add sweet potatoes.
- I did not add any water while cooking this dry bell pepper & beans, as I don’t like a runny consistency. You can just sprinkle some water with your hand or add about 1/8 cup water, before setting the instant pot in manual/pressure cook mode. If some spices get stuck to the bottom of the pot, mix them in with the veggies. It will only enhance the taste 🙂
- You can certainly make this in a sauce pan. Just allow few extra minutes for cooking. Cover with a lid, which will help to expedite the cooking.
- If you want to increase the quantity, double or triple the ingredients. The cooking time will remain the same.
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