Authentic, vegetarian, straightforward, and colorful chapatis or fluffy basmati rice are offered with this dish as the main course. Since I’m from India and appreciate Indian food so much, I hope you enjoy this dish. Warning: It might be a little too spicy for some people. Feel free to cut back on or even omit the spicy components! Enjoy!
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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.
Reviews
Very colorful. Quite tasty. I did some substitutions,mostly minor with some spices.
Left out the items I couldn’t find, but still great! Served with Basmati and Naan bread.
Very tasty! I made this twice and changed a couple things the second time. – Doubled the recipe as it doesnt make very much. – Halved the chilies, as this was super spicy. – Extra water needed to be added. After I added the amount of water and lemon juice that was called for, there was no way it would come to a boil. – Needs to be cooked longer. Both times I made this it took about 45-60 minutes after the potatoes were added. Leave yourself time for that!