Instant Pot Potato, Green Beans and Bell Pepper Curry / Instant Pot Aloo Beans and Capsicum
This is one of favorite go to recipes when I am in a time bind. It is delicious and quick to make.
Main Course, Side Dish
oil of choice
(1 cup diced finely)
potatoes (small to medium golden potatoes)
(1.5 cups cubed to no larger than 1.5 inch cubes)
(cut to 2 inch pieces)
kashmiri chili powder
1 and 1/4
bell peppers (red, yellow, orange or green)
Rinse, peel, and cut the potatoes into 1.5 inch cubes.
Rinse and cut the green beans into 2 inch pieces.
Cut the bell peppers into 3 to 4 inch cubes.
Dice the onion finely and puree the tomatoes.
Select saute on the instant pot and adjust to normal. Add oil to the pot.
When the oil is hot add cumin seeds.
When the cumin seeds splutter, add the chopped onions. Stir occasionally to prevent burning.
When the onions turn golden in roughly 2 to 4 minutes, add the potatoes and green beans. Let them saute for a minute or two. Keep stirring.
Add salt, kashmiri chili powder and 1/4 th cup water. Stir well and let it saute for a minute to 2 minutes. Keep stirring.
Add ground cumin, ground turmeric, ground coriander, and ground ginger and pureed tomato. Stir and let it saute for about 1 to 2 minutes to let the raw tomato odor out. Keep stirring gently.
Add the bell peppers and give it a good stir.
Finally, add 1/2 cup water and give it a good stir. Select cancel. Put the lid on and select manual/high pressure for 3 minutes. When ready quick release the pressure.
Serve over steamed rice or with tortilla.
On a scale of 1 to 5 in terms of spice levels I would say this dish is a 3.5. You can reduce the heat by reducing the amount of Kashmiri chili powder.
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