Ingredients

The following ingredients have 4 Servings
  • 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 (Jeera)
  • 4 cloves Garlic
  • 3 tablespoon Water
  • 1/2 teaspoon Dry Mango powder (Amchur) (or 1/2 tbsp lemon juice)
  • Cilantro (to garnish)
  • 1/4 teaspoon Ground Turmeric (Haldi powder)
  • 1/2 teaspoon Cayenne or Red chili powder
  • 2 teaspoon Coriander powder (Dhaniya powder)
  • 1 teaspoon Salt

Instruction

  • 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, water and spices. Mix well.
  • 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.