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Beet Pulao / Beetroot Rice
Bell Peppers & Potato Stir Fry
| By : |
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
4 servings
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Ingredients
- 1 tablespoon oil
- 2 bell pepper cut in long pieces
- 4 baby potatoes or 1 large potato, cut into small pieces.
- 1/2 teaspoon cumin seeds or Jeera
- 4 cloves garlic
- 1/2 teaspoon dry mango or Amchur powder or
1/2 tablespoon lemon juice - cilantro to garnish
Spices
- 1/4 teaspoon turmeric or Haldi powder
- 1/2 teaspoon cayenne or red chili powder
- 2 teaspoon coriander or Dhania powder
- 1 teaspoon salt
Ingredients
Spices
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Instructions
- Heat instant pot in sauté mode and add oil in it. Add cumin and garlic.
- Once the garlic turns golden brown, add the cut bell peppers, potatoes and spices. Mix well. Sprinkle water with your hand.
- Change the instant pot setting to manual mode or pressure cook mode, at high pressure for 2 minutes. Keep the vent in sealed position.
- When the instant pot beeps, quick release the pressure manually. The veggies would be cooked. If they are watery, change the instant pot setting to saute mode and stir until you get the desired consistency.
- Stir in the dry mango powder or lemon juice and mix well.
- Garnish with cilantro and enjoy with roti or naan, along with some homemade yogurt.
Recipe Notes
- I added both bell peppers and potatoes to this recipe. To make it paleo, you can skip the potatoes or add sweet potatoes.
- I did not add any water while cooking this dry bell pepper & beans, as I don’t like a runny consistency. You can just sprinkle some water with your hand or add about 1/8 cup water, before setting the instant pot in manual/pressure cook mode. If some spices get stuck to the bottom of the pot, mix them in with the veggies. It will only enhance the taste.
- You can certainly make this in a sauce pan. Just allow few extra minutes for cooking. Cover with a lid, which will help to expedite the cooking.
- If you want to increase the quantity, double or triple the ingredients. The cooking time will remain the same.
Hi..I’m Meeta. I am a product specialist by profession, but a foodie at heart. I strongly believe that each one of us has a chef inside us, we just need some inspiration to explore the ingredients and create great food. I share simple step-by-step recipes, made using instant pot and other appliances in the modern kitchen. I primarily cook Indian food, but I also love to cook global cuisines such as Italian, Thai, Chinese and more. Enjoy the world of awesome food!
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Yummy, but I had trouble with mine burning to the bottom of the pot.
In the recipe it mentions sprinkling water while it’s cooking. I would suggest to add a little more water to make sure it doesn’t burn.
Delicious with rice and pickle. I had to pressure cook it for 3 min instead of 2 and a bit of it got burnt and stuck at the bottom of the pot.
Great!
Not the best Indian recipe. The potatoes and peppers were overcooked, and the spices were not well balanced. Just make this stovetop, and check other recipes for spice proportions