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Bell Pepper, Tomato, and Potato Curry from India
Bell Pepper, Tomato, and Potato Curry from India
Main Course

Bell Pepper, Tomato, and Potato Curry from India

★★★★★ 4.8 (140)

This vibrant curry brings together the sweetness of bell peppers, the juiciness of tomatoes, and the comforting heartiness of potatoes in a flavorful Indian-inspired sauce. It’s a simple, satisfying dish perfect for any day of the week.

◷ 55 min Total Time
♜ 4 Servings
▥ Hard Difficulty
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Ingredients

4 servings
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Instructions

1

Step 1

Start by heating some vegetable oil in a skillet over low heat. Once the oil is warm, add the mustard seeds and cook them, stirring occasionally, until they start to pop—this should take about half a minute. Next, toss in the garlic, green chili, curry leaves, cumin seeds, and a pinch of asafoetida powder. Keep stirring until the garlic smells amazing and just starts to turn golden, which usually takes around 3 to 5 minutes.

2

Step 2

Now, add the tomatoes to the pan, turn the heat up to medium, and cook everything together, stirring often, until the tomatoes soften—about 10 minutes. Pour in the water along with cumin, cayenne pepper, coriander, and turmeric, then give it all a good stir.

3

Step 3

Add the potatoes and bell peppers to the mix, squeeze in some lemon juice, and season with salt. Bring the curry up 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 around 15 to 20 minutes.

4

Step 4

Finish off by sprinkling fresh cilantro on top before serving. Enjoy!

Why You’ll Love This Recipe

This dish is full of vibrant colors and bold flavors. It combines hearty potatoes with sweet bell peppers and tangy tomatoes, making it both comforting and refreshing. The spices blend perfectly to create a warm and aromatic meal that’s easy to prepare and satisfying.

Serving Suggestions

Serve this curry hot with steamed basmati rice or warm naan bread. It also pairs well with a side of cooling yogurt or a simple cucumber salad to balance the spices. Garnish with fresh cilantro for a burst of freshness and color.

Storage Tips

Allow the curry to cool completely before storing it in an airtight container. It will keep well in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to maintain the sauce’s consistency.