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Bell Pepper, Tomato, and Potato Indian Curry
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Vibrant Indian curry with bell peppers, tomatoes, and potatoes, customizable spice level.
Ingredients:
  • 1.5 tablespoons vegetable oil
  • 1 teaspoon black mustard seed
  • 1 green chile pepper, chopped
  • 1 sprig fresh curry leaves
  • 1 teaspoon cumin seed
  • 0.5 teaspoon asafoetida powder
  • 3 small tomatoes, finely chopped
  • 1 tablespoon water, or as needed
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper, or more to taste
  • 1 teaspoon ground coriander
  • 0.5 teaspoon ground turmeric
  • 1 large potato, peeled and diced
  • 1 large green bell pepper, chopped
  • 0.25 cup chopped cilantro leaves, for garnish
Instructions:
  • In a skillet, gently heat vegetable oil, then add mustard seed and cook until they crackle, about 30 seconds. Add garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder to the skillet and cook until garlic is fragrant and slightly golden, about 3 to 5 minutes.
  • Combine tomatoes with the fragrant garlic mixture over medium heat. Cook until tomatoes are soft, around 10 minutes. Then, incorporate water, cumin, cayenne pepper, coriander, and turmeric into the tomato mixture and stir well.
  • Combine potatoes, bell pepper, lemon juice, and salt with the tomato mixture and bring to a boil. Reduce heat to medium-low, cover with a lid, and simmer until potatoes and peppers are tender, about 15-20 minutes. Sprinkle with fresh cilantro leaves before serving.

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