Potatoes and green bell pepper curry is one of my fond memories of my Mom’s cooking when I was growing up in India. When Mom made this curry she always served it with her homemade chapatis and daal. Wholesome, delicious, and comforting – this is a feel good meal with goodness packed in every bite. Green bell peppers also known as capsicum in India add a wonderfully unique bell pepper flavor and aroma to a potato curry. Though the curry can be made with the any multi-colored bell pepper like the red, yellow or orange peppers, these tend to get sweeter when cooked, on the other hand green bell peppers partake a strong bell pepper taste and aroma that’s totally unique. Capsicum and potato curry tastes great served as a side dish, used as stuffing in a burrito, or serve it with chapati or naan and daal, just the way Mom used to serve us back in India.
Capsicum and Potato Curry
- 6 medium Yukon Gold potatoes cut into small cubes
- 3 green bell peppers cut into small cubes
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp asafoetida powder
- 1/2 tsp turmeric powder
- Chili powder to taste
- 2 tbsp chopped cilantro for garnish
- Juice of 1 small lemon
- In a large pot heat 2 tbsp oil. Add mustard seeds and let them pop. Cover the pot to prevent them from popping all over the counter. Once the seeds stop popping, add cumin seeds, asafetida powder, turmeric and mix in oil for 2-3 seconds.
- Immediately add the potatoes and capsicum and mix into the spiced oil. Add 1 cup water, salt to taste and cook covered for 10-15 minutes until the potatoes are tender. Stir every few minutes and add more water as needed to prevent the vegetables from sticking to the pan. Once the potatoes are cooked tender turn the stove off.
- Add juice of lemon and garnish with fresh cilantro. Capsicum potato curry is ready.