Indian-Style Curry Featuring Bell Peppers, Tomatoes, and Potatoes

Ingredients 0/15

Step 1

Heat some vegetable oil in a skillet over low heat. Once the oil is warm, add the mustard seeds and cook them until they start to pop and crackle, which should take about half a minute. Next, toss in the garlic, green chili, curry leaves, cumin seeds, and a pinch of asafoetida powder. Stir everything together and cook until the garlic smells amazing and just begins to turn golden, around 3 to 5 minutes.

Step 2

Add the tomatoes to the skillet and turn the heat up to medium. Cook the mixture, stirring often, until the tomatoes break down and get soft, about 10 minutes. Then pour in some water along with the cumin, cayenne pepper, coriander, and turmeric. Give it all a good stir to combine.

Step 3

Now, stir in the potatoes, bell peppers, a squeeze of lemon juice, and salt. Bring the whole thing to a gentle boil, then lower the heat to medium-low. Cover the skillet and let it simmer until the potatoes and peppers are tender, which should take about 15 to 20 minutes. Finish by sprinkling fresh cilantro leaves on top before serving.