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Bell Pepper, Tomato, and Potato Curry

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PREP TIME
25 min
COOKING TIME
30 min
TOTAL TIME
55 min
SERVINGS
2 servings
Dinner Indian
Bell Pepper, Tomato, and Potato Curry
Ingredients
  • 1 1/2 tablespoons vegetable oil
  • 1 teaspoon black mustard seed
  • 5 cloves garlic, minced
  • 1 green chile pepper, chopped
  • 1 sprig fresh curry leaves
  • 1 teaspoon cumin seed
  • 1/2 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
  • 1/2 teaspoon ground turmeric
  • 1 large potato, peeled and diced
  • 1 large green bell pepper, chopped
  • 1 tablespoon lemon juice
  • salt to taste
  • 1/4 cup chopped cilantro leaves, for garnish
Instructions
1
Preheat a skillet over low heat and warm vegetable oil within it. Introduce mustard seeds into the hot oil, stirring constantly until they begin to crackle and emit a nutty aroma, approximately 30 seconds. Combine garlic, green chile pepper, curry leaves, cumin seeds, and asafoetida powder into the skillet with mustard seeds; cook and stir until the garlic becomes fragrant and develops a golden hue, taking around 3 to 5 minutes.
2
Next, incorporate tomatoes into the garlic mixture and increase the heat to medium. Continue cooking, stirring regularly, until the tomatoes are tender and have broken down, roughly 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to the tomato mixture; stir well.
3
Now, combine potatoes, bell peppers, lemon juice, and salt into the tomato mixture. Bring the entire mixture to a boil, then reduce the heat to medium-low and cover the skillet with a lid. Allow it to simmer until both potatoes and peppers are tender, typically 15 to 20 minutes.
4
Finally, garnish the dish with fresh cilantro leaves.