Rating: 4.6 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This is an authentic, vegetarian, simple, and colorful main dish served with fluffy basmati rice or chapatis. I'm from India and I completely adore Indian cooking; I hope you like this recipe. A word of caution: it could be a little too hot for some folks...feel free to reduce or even skip the hot ingredients! Enjoy!

Recipe Summary test

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

328 calories; protein 8.1g; carbohydrates 50.7g; fat 12.4g; sodium 108mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
07/04/2018
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! Read More
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/04/2018
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! Read More
(1)
Rating: 4 stars
09/23/2021
Very colorful. Quite tasty. I did some substitutions,mostly minor with some spices. Read More
Rating: 4 stars
04/21/2021
Left out the items I couldn't find, but still great! Served with Basmati and Naan bread. Read More
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