Bell Pepper, Tomato, And Potato Indian Curry Recipe

Name: Bell Pepper, Tomato, And Potato Indian Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (optional); 3 small tomatoes, finely chopped; 1 tablespoon water, or as needed (optional); 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

Servings: persons

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 (optional)
3 small tomatoes, finely chopped
1 tablespoon water, or as needed (optional)
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

1
Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden, 3 to 5 minutes.
2
Stir tomatoes into garlic mixture, increase heat to medium, and cook, stirring frequently, until the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
3
Mix potato, bell pepper, lemon juice, and salt into tomato mixture; bring to a boil, reduce heat to medium-low, cover the skillet with a lid, and simmer until potatoes and peppers are tender, 15 to 20 minutes. Garnish with cilantro leaves.

115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 tablespoons vegetable oil, 1 teaspoon black mustard seed, 5 cloves garlic, minced, 1 green chile pepper, chopped, and more.

Yes, Bell Pepper, Tomato, And Potato Indian Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bell Pepper, Tomato, And Potato Indian Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions