Select the sauté mode on your instant pot, adjust the setting to high pressure.Once the pot gets hot add the oil and add onion, ginger and garlic. Cook for two to three minutes till onion gets soft.
Add the tomato and cook for two minutes.
Add the turmeric powder, red chili powder, curry powder, garam masala, tomato paste and salt and cook for 30 seconds. (Curry powder can be replaced by coriander powder, cumin powder and garam masala)
Add the coconut milk and water and stir to combine.
Press the cancel button, close the lid and adjust the vent to the sealing position.
Press pressure cooker or manual and cook for 6 minutes on high. Let the pressure release naturally, takes about 10 to 15 minutes.
Use a hand blender to purée the mixture. If using a regular blender to purée, let the mixture cook before grinding.
Add the sugar, lemon juice, mint and pan fried peppers. If you feel the curry is thick , you can add some water. Press the sauté mode and cook for 5 minutes till the sauce thickens slightly and peppers absorb the flavors of the sauce.
Taste the sauce and adjust accordingly. Serve bell pepper curry with flat bread or rice.