Bell Pepper, Tomato, and Potato Indian Curry Good Recipes

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Bell Pepper, Tomato, and Potato Indian Curry

"This is an authentic, vegetarian, simple, and colourful foremost dish served with fluffy basmati rice or chapatis. I'm from India and I absolutely adore Indian cooking; I hope you like this recipe. A word of caution: it is able to be a little too hot for some parents...Feel free to lessen or maybe bypass the recent substances! Enjoy!"

Ingredients :

1 1/2 tablespoons vegetable oil
1 teaspoon black mustard seed
5 cloves garlic, minced
1 green chile pepper, chopped
1 sprig clean curry leaves
1 teaspoon cumin seed
1/2 teaspoon asafoetida powder (non-compulsory)
3 small tomatoes, finely chopped
1 tablespoon water, or as needed (elective)
1 teaspoon floor cumin
1 teaspoon cayenne pepper, or extra to flavor
1 teaspoon floor coriander
half teaspoon floor turmeric
1 massive potato, peeled and diced
1 large green bell pepper, chopped
1 tablespoon lemon juice
salt to flavor
1/4 cup chopped cilantro leaves, for garnish

Instructions :

Prep : 25M	Cook : 2M	Ready in : 55M

Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook dinner and stir till seeds start to crackle, approximately 30 seconds. Stir garlic, green chile pepper, curry leaves, cumin seed, and asafoetida powder into mustard seeds; prepare dinner and stir until the garlic is fragrant and starting to show golden, 3 to five mins.
Stir tomatoes into garlic aggregate, boom warmth to medium, and prepare dinner, stirring regularly, till the tomatoes are softened, about 10 minutes. Add water, cumin, cayenne pepper, coriander, and turmeric to tomato mixture; stir.
Mix potato, bell pepper, lemon juice, and salt into tomato mixture; convey to a boil, reduce warmness to medium-low, cover the skillet with a lid, and simmer till potatoes and peppers are soft, 15 to twenty mins. Garnish with cilantro leaves.

Notes :

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