Bell Pepper Potato Curry

Late summer brings with it a harvest of peppers in all shapes and sizes. Sweet peppers, spicy peppers, mild peppers, green, yellow, red, and orange peppers – you name it, it’s available at the farmer’s market right now. All these peppers are the inspiration for this dish that uses peppers in an Indian spiced potato curry.

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When peppers are cooked they become sweet and caramelized and when they’re combined with potatoes and spices, this dish becomes a yin and yang type of sweet and spicy potato curry.  Serve it with naan, chapati, with daal and rice, or as a side dish, this curry is a great way to use up a good quantity of late summer peppers. Give it a try!

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Bell Pepper Potato Curry

Ingredients:

  • 4-5 bell peppers cut into 3 inch strips – yellow, orange, green and red peppers or any variety of peppers – about 6 cups
  • 1 lb Yukon gold potatoes cut lengthwise
  • 1 onion finely cut
  • Spices:
    • 1 tsp asafetida powder
    • 1 tsp cumin seeds
    • 1 tsp coriander powder
    • 1 tsp cumin powder
    • 1/2 tsp fenugreek powder (optional)
    • 1/2 tsp turmeric powder
    • 1/2 tsp red chili powder (optional)
  • Salt
  • Oil
  • Juice of 1 lemon
  • Fresh coriander for garnish

Directions:

  • In a large pot heat 3 tbsp oil. Toast the cumin seeds for a few seconds until slightly browned. Add asafetida powder and fry in oil for 1 – 2 seconds. Next add the onions and cook onions until tender about 2-3 minutes.
  • Add all the spices and mix-into the onions.
  • Next add the bell peppers and potatoes and salt to taste. Mix all the ingredients together.
  • Cover and cook the vegetables until potatoes become tender about 10-15 minutes. Check the pot periodically to make sure the veggies are not burning, you can add 1/2 cup – 1 cup of water if needed.
  • Once the potatoes are cooked turn the stove off.  Add lemon juice and fresh cilantro.  Pepper potato curry is ready.

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  • Serve with daal, naan, or rice, or serve as a side dish with chicken or fish.

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7 thoughts on “Bell Pepper Potato Curry”

  1. Kalpana, I loved reading your ( Bell pepper& potato curry ) recipe. I make mine exactly the same way except I use more cauliflower, one or two red potatoes and green as well as colored peppers plus a big piece of ginger which gives out lot of flavor. Of course garnishing with cilantro for final touch.
    You always come up with great recipes and always love reading your blog and following the the recipes I like. Thank you!

    1. Thank you Devi. I like the idea of adding caulflower and ginger. I should add more ginger to my curries, I know they are so good for health and the flavor too. Thanks for your comment!

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