Indian Potato and Bell Pepper Curry
Indian Potato and Bell Pepper Curry is a easy Indian recipe that serves 4. 250 calories per serving. Recipe by Pankaj Sharma on YouTube.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $6.35 total, $1.59 per serving
Ingredients
- 500 g Potatoes (cut into medium-sized dice)
- 150 g Butter (unsalted butter, melted)
- 2 Bell peppers (red or green) (cut into strips)
- 0.5 tsp Ground cumin
- 1 tbsp Ground coriander
- 0.5 tsp Masala (spice blend) (e.g. garam masala or homemade blend)
- 0.5 tsp Cumin seeds
- 2 tsp Mustard seeds
- 2 tbsp Cooking oil (neutral vegetable oil (sunflower, canola))
- 1 tsp Salt (or to taste)
- 2 tbsp Fresh coriander (chopped, for garnish)
Instructions
Prepare the vegetables
Wash, peel (if desired) and cut the potatoes into about 2 cm dice. Wash the bell peppers, remove the seeds and cut into strips.
Time: PT5M
Heat the oil and seeds
In the pan, heat 2 tbsp oil over medium heat. Add the cumin seeds and mustard seeds. Stir until they sizzle (about 30 seconds).
Time: PT1M
Temperature: Medium
Sauté the dry spices
Add ground cumin, ground coriander and masala. Cook for 1 minute, stirring constantly.
Time: PT1M
Temperature: Medium
Cook the potatoes
Stir in the potato dice, melted butter and salt. Mix to coat the pieces. Cover and cook for 8 minutes over medium heat, stirring occasionally.
Time: PT8M
Temperature: Medium
Add the bell peppers
Uncover the pan, add the pepper strips. Sauté for 3 minutes until they are slightly tender but still crisp.
Time: PT3M
Temperature: Medium
Finish and serve
Sprinkle chopped fresh coriander, adjust seasoning if needed. Remove from heat and serve hot with basmati rice or naan bread.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: Vegetarian, Gluten-free, low-calorie
Allergens: Lactose (butter), Mustard
Ingredient Substitutions
- Instead of Potatoes: Sweet potatoes, Cassava roots
- Instead of Butter: Coconut oil, Ghee
- Instead of Bell peppers (red or green): Sweet peppers, Zucchini
- Instead of Ground cumin: Garam masala (½ tsp), Ground coriander
- Instead of Ground coriander: Fresh chopped coriander (1 tbsp), Flat parsley
- Instead of Masala (spice blend): Curry powder, Mild paprika
- Instead of Cumin seeds: Fennel seeds, Mustard seeds
- Instead of Mustard seeds: Cumin seeds, Fennel seeds
- Instead of Cooking oil: Light olive oil, Ghee
- Instead of Salt: Sea salt, Kosher salt
- Instead of Fresh coriander: Flat parsley, Basil
Equipment Needed
- Deep skillet or wok
- Wooden spatula
- Chef's knife
- Cutting board
- Measuring spoons
Critical Steps — Do Not Skip
- Make the cumin and mustard seeds sizzle without burning.
- Sauté the dry spices just enough to release their aromas, without charring.
Chef Tips from the Video
- Lightly toast the cumin seeds before grinding to intensify their aroma.
- Using clarified butter (ghee) gives a more authentic flavor and withstands heat better.
Troubleshooting
Potatoes remain hard.
Cover the pan and cook 2‑3 extra minutes over low heat, or add 2‑3 tbsp water and simmer until tender.
Curry is too dry.
Add a small amount of water (1‑2 tbsp) or a splash of coconut milk to bind.
Spices taste bitter.
Reduce the cooking time of the dry spices and lower the heat immediately after sizzling.
Storage
Refrigerator: Store in an airtight container 2 to 3 days.
Freezer: Can be frozen up to 1 month, thaw in the refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the vegetables ahead of time and keep them refrigerated in cold water to prevent oxidation.
- The curry tastes better the next day as the flavors develop.
Last updated: August 21, 2026
