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.
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!
Bell Pepper Potato Curry
- 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
- 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)
- Juice of 1 lemon
- Fresh coriander for garnish
- 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.
- Serve with daal, naan, or rice, or serve as a side dish with chicken or fish.