Description
This is an authentic, vegetarian, simple, and colorful main dish served with fluffy basmati rice or chapatis. I’m from India and I completely adore Indian cooking; I hope you like this recipe. A word of caution: it could be a little too hot for some folks…feel free to reduce or even skip the hot ingredients! Enjoy!
Ingredients
- 1 ½ 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
- ½ teaspoon asafoetida powder (Optional)
- 3 small tomatoes, finely chopped
- 1 tablespoon water, or as needed (Optional)
- 1 teaspoon ground cumin
- 1 teaspoon cayenne pepper, or more to taste
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- 1 large potato, peeled and diced
- 1 large green bell pepper, chopped
- 1 tablespoon lemon juice
- salt to taste
- ¼ cup chopped cilantro leaves, for garnish
Instructions
- Heat vegetable oil in a skillet over low heat. Stir mustard seed into hot oil; cook and stir until seeds start to crackle
- about 30 seconds. Stir garlic
- green chile pepper
- curry leaves
- cumin seed
- and asafoetida powder into mustard seeds; cook and stir until the garlic is fragrant and beginning to turn golden
- 3 to 5 minutes.
- Stir tomatoes into garlic mixture
- increase heat to medium
- and cook
- stirring frequently
- until the tomatoes are softened
- about 10 minutes. Add water
- cumin
- cayenne pepper
- coriander
- and turmeric to tomato mixture; stir.
- Mix potato
- bell pepper
- lemon juice
- and salt into tomato mixture; bring to a boil
- reduce heat to medium-low
- cover the skillet with a lid
- and simmer until potatoes and peppers are tender
- 15 to 20 minutes. Garnish with cilantro leaves.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 2