Easy Bell Pepper, Tomato, and Potato Indian Curry Recipe

Ingredients

• 1.5 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
• 0.5 teaspoon asafoetida powder
• 3 small tomatoes, finely chopped
• 1 tablespoon water, or as needed
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper, or more to taste
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 1 large potato, peeled and diced
• 1 large green bell pepper, chopped
• 1 tablespoon lemon juice
• salt to taste
• 0.25 cup chopped cilantro leaves, for garnish

Instructions

1. Heat vegetable oil in a skillet over low heat. Add mustard seeds to the hot oil; cook, stirring constantly, until they begin to crackle, about 30 seconds. Stir in garlic, green chile pepper, curry leaves, cumin seeds, and asafoetida powder; cook, stirring, until the garlic becomes fragrant and starts to turn golden, approximately 3 to 5 minutes.
2. Incorporate the tomatoes into the garlic mixture, increase the heat to medium, and cook, stirring often, until the tomatoes soften, around 10 minutes. Add water, ground cumin, cayenne pepper, ground coriander, and turmeric to the tomato mixture; stir well.
3. Combine the potato, bell pepper, lemon juice, and salt with the tomato mixture; bring to a boil, then reduce the heat to medium-low, cover the skillet, and simmer until the potatoes and peppers are tender, about 15 to 20 minutes. Garnish with fresh cilantro leaves.

Nutrition

• Calories: 328 kcal
• Fat Content: 12 g
• Fiber Content: 9 g
• Sugar Content: 9 g
• Sodium Content: 108 mg
• Protein Content: 8 g
• Carbohydrate Content: 51 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g