Curry of Bell Peppers, Tomatoes, and Potatoes in Indian Style

Ingredients

• 1 ½ tablespoons vegetable oil
• 1 teaspoon black mustard seed
• 5 cloves garlic, minced
• 1 green chile pepper, chopped
• 1 teaspoon cumin seed
• ½ 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
• ½ teaspoon ground turmeric
• 1 large potato, peeled and diced
• 1 large green bell pepper, chopped
• 1 tablespoon lemon juice
• salt to taste

Step 1

Lightly heat some vegetable oil in a skillet over low heat. Once the oil is warm, toss in the mustard seeds and cook them until they start popping—that usually takes about 30 seconds. Then add the garlic, green chili, curry leaves, cumin seeds, and a pinch of asafoetida. Stir everything together and cook until the garlic smells amazing and just starts to turn golden, which should take around 3 to 5 minutes.

Step 2

Add the chopped tomatoes to the pan and turn the heat up to medium. Keep stirring often as the tomatoes cook down and soften, about 10 minutes. Once they’re ready, pour in some water along with cumin, cayenne, coriander, and turmeric, mixing it all well.

Step 3

Now, add the potatoes and bell peppers to the tomato mixture, squeeze in some lemon juice, and sprinkle with salt. Bring everything up to a boil, then lower the heat to medium-low. Cover the skillet and let it simmer gently until the potatoes and peppers are tender, usually around 15 to 20 minutes.

Step 4

When it’s done, give it a taste and adjust seasoning if needed. Finish by sprinkling fresh cilantro on top for a bright, fresh touch before serving.