Aloo Shimla Mirch – Bell Pepper Potatoes Stir-Fry

Aloo Shimla Mirch - Bell Pepper Potatoes Stir-Fry

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.

This simple and quick Aloo Shimla Mirch recipe was used as part of Family Meal Ideas – Quick Indian Dinner Recipes. Family Meal Ideas – Quick Indian Dinner Recipes Palak Dal – Spinach Lentil Soup Matar Paneer – Light Everyday Recipe Aloo Shimla Mirch – Bell Pepper Potatoes Stir-Fry Cucumber Raita – Greek Yogurt with Cucumber Avocado Chapati Steamed Rice Vegetable salad

Ingredients

Method

Instant Pot Method:

  1. Heat instant pot in sauté mode and add oil in it.
  2. Add asafoetida, 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:

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

 

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Aloo Shimla Mirch - Bell Pepper Potatoes Stir-Fry
Aloo Shimla Mirch - Bell Pepper Potatoes Stir-Fry
Prep Time
10 mins
Cook Time
15 mins
Natural Release
10 mins
Total Time
25 mins
 

Simple, easy and fast recipe for everyday use. 

Course: Main Course
Cuisine: Indian
Keyword: Bell Pepper, Potatoes, Shimla-Mirch, Stir-fry
Servings: 4
Calories: 222 kcal
Author: Rupali Agarwal
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:
Spices:
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. 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 Facts
Aloo Shimla Mirch - Bell Pepper Potatoes Stir-Fry
Amount Per Serving
Calories 222 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Sodium 322mg 13%
Potassium 867mg 25%
Total Carbohydrates 29g 10%
Dietary Fiber 6g 24%
Sugars 8g
Protein 5g 10%
Vitamin A 75.9%
Vitamin C 181.6%
Calcium 6%
Iron 27.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

Link to other recipes that go along with entree to make a complete family meal are given below:

Aloo Shimla Mirch - Bell Pepper Potatoes Stir-Fry from EYP - 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.

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