Indian Potato and Bell Pepper Curry

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

1. 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

2. 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

3. Sauté the dry spices

   Add ground cumin, ground coriander and masala. Cook for 1 minute, stirring constantly.

   Time: PT1M

   Temperature: Medium

4. 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

5. 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

6. 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

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

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.