Potato Capsicum Curry

    Potato Capsicum Curry


    6 people made this

    This is a dry vegetarian curry. It can be eaten as is with hot rice, or you can use it to stuff chapatis and sandwiches.

    Serves: 4 

    • 2 large potatoes
    • 2 tablespoons oil
    • 1 tablespoon cumin seeds
    • 4 curry leaves
    • 1 teaspoon turmeric
    • 1 green chilli, slit
    • 2 large onions, chopped
    • 1 capsicum, chopped
    • 2 large tomatoes, chopped
    • 2 teaspoons chilli powder
    • 2 teaspoons cumin powder
    • 2 teaspoons corriander powder
    • 1 stalk corriander leaves
    • salt to taste

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Boil potatoes. Once cooked and cooled, cut into cubes.
    2. Add oil to saucepan. Add cumin seeds and cook until they splutter. Add curry leaves, turmeric, green chilli. Add onions and capsicum and a bit of salt. Cover and cook on medium low.
    3. Once onions turn brown, add tomatoes and all powders. Cover and allow tomatoes to soften.
    4. Add cubed potatoes and more salt if necessary. Mix well and simmer until heated through.
    5. Garnish with coriander leaves.

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