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
with my family. This vegetarian/vegan recipe is also very easy to make.
Servings: 4 Cooking Time: 20
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
1/2 tsp red chilli powder
6-7 tsp vegetable oil
Salt to taste
Heat oil in a pan. Add the cumin seeds. When they
start turning brown, add the turmeric powder and the bell-pepper
Add a little salt and saute for 4-5 minutes until the bell-pepper is
Crumble the boiled potato and add it to the
Add the garam masala, red
chilli powder and some more salt and mix
well. Cover and cook until the flavors are combined.
Garnish with chopped coriander.
Serve the potato bell-pepper curry hot with rice,