Potato Beans Bell Pepper -Instant Pot Aloo Beans Capsicum

Looking for some new bell pepper (capsicum) and green beans recipe? You are at the right place! Find a new way to incorporate these two flavorful, mouthwatering, and nutritious vegetables into family dinners in this Potato Beans Bell Pepper – Instant Pot Aloo Beans Capsicum recipe.

If you like bell peppers, you will love this Potato Beans Bell Pepper – Instant Pot Aloo Beans Capsicum recipe. Colorful bell peppers get a bang of flavor from the spices. Kashmiri chili powder imparts the vibrant red color to the dish, while ginger and ground coriander add some zing to the dish by imparting a nutty and zesty flavor.

Now, before we get to the details, I thought that it would be worthwhile to answer a few of the questions that you may have. So here we go:

What sort of potatoes do we need for this Potato Beans Bell Pepper -Instant Pot Aloo Beans Capsicum?

I’ve used small to medium sized Yukon gold potatoes. Apart from gold potatoes, you can use red potatoes too. The key is that the potatoes need to be cubed to small pieces no larger than 1.5 inches. If you cut them larger, they will not cook well and may have a bite to them.

What color bell peppers do I need to use?

I have used red and yellow to add more color to the dish. Nevertheless, you can choose to use whatever you have on hand!

What ingredients do I need?

Oil, cumin seeds, onion, potatoes, green beans, salt, Kashmiri chili powder, water, ground cumin, ground turmeric, ground coriander, ground ginger, bell peppers, and tomatoes.

And most importantly an Instant Pot.

Lets get cooking:

Prep: 

Firstly, rinse, peel, and cut the potato into 1.5 inch cubes.

Secondly, rinse and cut the green beans into 2 inch pieces.

Also, cut the bell peppers into 3 to 4 inch cubes. 

And, dice the onion finely and puree the tomatoes.

Cook Potato Beans Bell Pepper -Instant Pot Aloo Beans Capsicum:  

First, select saute on the instant pot and adjust to normal. Then, add oil to the pot.

Then, when the oil is hot add cumin seeds.

Further, when the cumin seeds splutter, add the diced onions. Stir occasionally to prevent burning.

Furthermore, when the onions turn golden in roughly 2 to 4 minutes, add the cut potatoes and green beans. Let them sauté for a minute or two. Keep stirring.

Next, add salt, Kashmiri chili powder and 1/4 cup water. Again, stir well and let it saute for a minute to 2 minutes. Keep stirring.

Additionally, add ground cumin, ground turmeric, ground coriander, ground ginger and pureed tomato. Again, stir and let it saute for about 1 to 2 minutes to let the raw tomato odor out. Keep stirring gently.

In addition, add the bell peppers and give it a good stir.

Finally, add 1/2 cup water and give it a good stir. Select cancel. Secure the lid and select manual/high pressure for 3 minutes. When ready quick release the pressure.

Can I cook this on the Stove top?

Certainly! If you do not have an instant pot you can make it on the stove top. In the case of the stove top version, follow the same steps and cook this dish in a saute pan, sauce pan, or a wok with a lid. Furthermore, once you are done sauteing and adding the bell peppers, cover the pot with  a lid on low heat. It should take about 10-15 minutes for the potatoes to cook. Additionally, you can add more water and let it boil. This recipe is not meant to be very soupy. Finally, check if the potatoes are done by inserting a knife in them.

Please try some of my other recipes:

Instant Pot Indian Sukhe Aloo / Instant Pot Indian Style Stir-Fry Potatoes

Instant Pot Green Beans and Potato Curry / Instant Pot Beans Aloo

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.