Aloo Shimla Mirch - Bell Pepper Potatoes Stir-Fry
User Reviews
3.8
12 reviews
Good
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Natural Release
10 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
222 kcal
-
Course
Main Course
-
Cuisine
Indian
Aloo Shimla Mirch - Bell Pepper Potatoes Stir-Fry
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Simple, easy and fast recipe for everyday use.
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Ingredients
Produce:
- 400 gm bell pepper 2 large size chopped in long strips
- 400 gm potato 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 & Seeds:
- 5 gm pine nuts 1 tbs
- 5 gm pumpkin seeds 1 tbs
- 8 gm cashews 1 tbs, broken
Spices:
- 2 tbs mustard oil Optionally use Avocado or olive oil
- ⅛ teaspoon asafetida hing
- 1 teaspoon cumin seeds jeera
- ½ teaspoon salt namak
- 1 teaspoon turmeric powder haldi
- ½ teaspoon red chili powder laal mirch - adjust as per spice level
- 1 teaspoon coriander powder dhaniya powder
- ½ teaspoon garam masala
- 1 tbs dry mango powder Amchur
Instructions
Instant Pot Method:
- Heat instant pot in sauté mode and add oil in it.
- Add asafetida, cumin seeds, ginger and green chilis.
- Add all the seeds and nuts and roast for a minute.
- Add sliced onion give it a good stir.
- Add potatoes, bell pepper and spices except garam masala and dry mango powder. Mix well, sprinkle little water with your hand.
- Cancel SAUTE mode and put the lid on with vent on sealed position.
- Switch to MANUAL MODE or PRESSURE COOK mode, at high pressure for 0 minutes.
- Let the pressure release naturally (NR).
- 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:
- Heat wok/kadhai on medium heat and add oil in it. Add asafetida, cumin seeds, ginger and green chilis. Sauté for few seconds.
- Then add all the seeds and nuts and roast for a minute.
- Now add sliced onion give it a good stir.
- Add potatoes and salt, mix it and cook for five minutes with lid on
- 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.
- Now add sliced tomatoes, sauté for 2-3 minutes or until tomatoes are little mushy.
- Add in garam masala, dry mango powder and mix well.
- Garnish with chopped cilantro and enjoy.
- The whole dish needs to be cooked on medium heat.
Nutrition Information
Show Details
Calories
222kcal
(11%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
322mg
(13%)
Potassium
867mg
(18%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
3795IU
(76%)
Vitamin C
149.8mg
(166%)
Calcium
60mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 322mg | 13% |
| Potassium | 867mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 3795IU | 76% |
| Vitamin C | 149.8mg | 166% |
| Calcium | 60mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.8
12 reviews
Good
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