Bell Pepper, Tomato, And Potato Indian Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a large pan and add cumin seeds, mustard seeds, and curry leaves. Cook until the seeds start to splutter.
• STEP 2.Add chopped onions and sauté until they turn golden brown.
• STEP 3.Add ginger-garlic paste and cook for a minute until the raw smell disappears.
• STEP 4.Add chopped bell peppers, tomatoes, and potatoes. Mix well and cook for 5 minutes.
• STEP 5.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the vegetables with the spices.
• STEP 6.Cover the pan and let the curry simmer for 15-20 minutes until the vegetables are cooked and tender.
• STEP 7.Garnish with fresh cilantro leaves and serve hot with rice or naan bread.

Cooking Tips

• You can adjust the spice level by adding more or less red chili powder.
• For a creamier curry, you can add a tablespoon of coconut milk or cream.
• If you prefer a thicker curry, you can mash some of the cooked potatoes to thicken the sauce.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the curry with steamed rice, naan bread, or roti for a complete meal.