THE RECIPE JOURNAL · Main Course
A Flavorful Indian Curry with Bell Peppers, Tomatoes, and Potatoes
This vibrant curry brings together tender potatoes, sweet bell peppers, and juicy tomatoes in a rich, aromatic sauce bursting with Indian spices. It’s a comforting and colorful dish perfect for any day of the week.
FROM THE KITCHEN • A Flavorful Indian Curry with Bell Peppers, Tomatoes, and Potatoes
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by warming some vegetable oil in a skillet over low heat. Once the oil is hot, add the mustard seeds and cook them until they start to pop, which 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 becomes fragrant and just begins to turn golden, around 3 to 5 minutes.
02
Step 2
Add the chopped tomatoes to the pan, turn up the heat to medium, and cook everything together, stirring often, until the tomatoes soften—this usually takes about 10 minutes. Then pour in some water along with ground cumin, cayenne pepper, coriander, and turmeric, giving it a good stir to combine all those flavors.
03
Step 3
Now, stir in the potatoes, bell peppers, a squeeze of lemon juice, and salt. Bring the mixture to a boil, then lower the heat to medium-low. Cover the pan and let it simmer gently until the potatoes and peppers are tender, which should take about 15 to 20 minutes. Finish by sprinkling fresh cilantro leaves on top before serving.
Why you’ll love it
This dish is a vibrant mix of fresh vegetables and rich spices that come together to create a comforting and satisfying meal. It’s full of bold flavors without being too heavy, making it perfect for any day of the week. Plus, it’s easy to customize with your favorite ingredients.
How to serve
Serve this curry hot with steamed basmati rice or warm naan bread to soak up all the delicious sauce. A side of cooling yogurt or raita can balance the spices nicely. Garnish with fresh cilantro for added color and freshness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the curry has thickened too much. This dish also freezes well for up to one month.
