Savory Indian Curry with Bell Pepper, Tomato, and Potato

Step 1

Warm the vegetable oil gently in a skillet. Add mustard seeds and let them sizzle until they start crackling, which should take about half a minute. Introduce garlic, green chile pepper, curry leaves, cumin seeds, and a touch of asafoetida powder to the mustard seeds. Keep stirring until the garlic releases its delightful aroma and just starts to take on a golden hue, typically lasting 3 to 5 minutes.

Step 2

Toss in the tomatoes and turn up the heat to medium. Stir regularly until the tomatoes become soft, usually around 10 minutes. Then, pour in some water and add a blend of cumin, cayenne pepper, coriander, and turmeric to the tomato mixture. Give it a good mix.

Step 3

Combine the potatoes, bell peppers, a squeeze of fresh lemon juice, and a pinch of salt into the tomato mix. Let it come to a gentle boil, then lower the heat to a simmer. Cover the skillet with a lid and allow the potatoes and peppers to cook until tender, approximately 15 to 20 minutes. Finish off with a sprinkle of fresh cilantro leaves as a garnish.