Indian-Style Curry Featuring Bell Peppers, Tomatoes, and Potatoes
A vibrant curry combines the sweetness of bell peppers with the heartiness of potatoes and the freshness of tomatoes for a comforting, flavorful meal. It's a simple dish that brings a burst of Indian spices to your dinner table.
Prep Time25 min
Cook Time30 min
Total Time55 min
Difficulty
Hard
Chef's Cooking Tips
Use fresh, ripe tomatoes for a richer and tangier sauce.
Sauté the spices in oil until fragrant to bring out their full aroma.
Cook the potatoes just until tender to avoid them becoming mushy.
Ingredients
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What Makes This Dish So Tasty
Full of vibrant colors and bold flavors that come together in a comforting, hearty meal. It’s a great way to enjoy a variety of vegetables while savoring classic Indian spices. Plus, it’s easy to make and perfect for both weeknight dinners and special occasions.
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.
260
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Perfect Side Pairings
Serve this curry hot with steamed basmati rice or warm naan bread. A side of cooling cucumber raita or a simple green salad can help balance the spices. Garnish with fresh cilantro for added freshness and color.
Leftover Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce. This curry also freezes well and can be kept for up to 2 months.
Frequently Asked Questions
Can I use a different type of oil instead of vegetable oil?
Yes, you can use oils like canola, sunflower, or mustard oil for similar results.
How spicy is this dish with one green chili and cayenne pepper?
It has a moderate heat level, but you can adjust the cayenne and chili quantity to make it milder or spicier.
Can I prepare this curry without fresh curry leaves?
Yes, if you don’t have fresh curry leaves, you can omit them or use a small pinch of dried curry leaves.
How do I know when the potatoes and bell peppers are cooked properly?
They should be tender when pierced easily with a fork, usually after simmering for 15 to 20 minutes.
Is it possible to make this recipe vegan?
Yes, this recipe is naturally vegan as it contains no animal products.
Can I add other vegetables to this curry?
Absolutely, vegetables like carrots, peas, or cauliflower work well and can be added with the potatoes.
What can I serve with this curry?
It pairs well with steamed rice, naan, or roti for a complete meal.
How do I store leftovers and how long do they keep?
Store leftovers in an airtight container in the fridge for up to 3 days; reheat thoroughly before eating.
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