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Aloo Shimla Mirch - Bell Pepper Potatoes Stir-Fry
3.8 from 12 votes

Aloo Shimla Mirch - Bell Pepper Potatoes Stir-Fry

Simple, easy and fast recipe for everyday use. 

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

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:
    Cup of Yum
  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. 10. Sauté for 2-3 minutes, until tomatoes are little mushy.
  11. 11. Stir in garam masala, dry mango powder and mix well.
  12. 12. Garnish with chopped cilantro and enjoy.
Stove Top Method:
  1. Heat wok/kadhai on medium heat and add oil in it. Add asafetida, cumin seeds, ginger and green chilis. Sauté for few seconds.
  2. Then add all the seeds and nuts and roast for a minute.
  3. Now add sliced onion give it a good stir.
  4. Add potatoes and salt, mix it and cook for five minutes with lid on
  5. 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.
  6. Now add sliced tomatoes, sauté for 2-3 minutes or until tomatoes are little mushy.
  7. Add in garam masala, dry mango powder and mix well.
  8. Garnish with chopped cilantro and enjoy.
  9. The whole dish needs to be cooked on medium heat.

Nutrition Information

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: 4 Serving

Amount Per Serving

Calories 222

% 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.