Potato Bell-Pepper Curry

The Potato Bell-Pepper Curry (Potato Capsicum curry) is a lightly spiced North Indian vegetable side that’s great with rice and Indian roti. Potato and bell pepper make a tasty combination. This curry is very popular with my family. This vegetarian/vegan recipe is also very easy to make.

Servings: 4
Cooking Time: 20 minutes

Ingredients

• 2 medium potatoes, boiled and peeled
• 1 large bell-pepper (capsicum),
• cut into medium cubes
• 1 tsp cumin (jeera) seeds
• 2 tsp coriander leaves (cilantro), chopped
• Turmeric powder, a pinch
• 1 tsp garam masala
• 1/2 tsp red chilli powder
• 6-7 tsp vegetable oil
• Salt to taste

Preparation

1. Heat oil in a pan. Add the cumin seeds. When they start turning brown, add the turmeric powder and the bell-pepper pieces. Add a little salt and saute for 4-5 minutes until the bell-pepper is soft.
2. Crumble the boiled potato and add it to the bell-pepper. Add the garam masala, red chilli powder and some more salt and mix well. Cover and cook until the flavors are combined.
3. Garnish with chopped coriander.
4. Serve the potato bell-pepper curry hot with rice, puri or roti.

Category: Vegan Vegetable Recipes, Vegetable Recipes, Vegetable Recipes - No-onion No-Garlic