Curried bell pepper and potato

20 Feb


This is an delicious dish that requires simple ingredients that you probably already have in your fridge or pantry, especially if you’ve made Indian food before. Serve hot with naan or roti and enjoy with a side of raita.


I love cooking colorful dishes. Have fun with this one by using various hues of bell peppers


Saute the onion and cumin seeds in the oil


All of the veggies (except the bell peppers) simmering with the tomatoes and spaghetti sauce


Garnish with cilantro…and voila! Dinner’s ready!


1 potato, cut into bite-sized cubes

1 small green bell pepper, cut in 1/2 inch by 1 inch slices

1 small yellow bell pepper, cut into 1/2 inch by 1 inch slices

1 small onion, diced

1 teaspoon ginger, diced

1 clove garlic, minced

1/4 tsp green chili pepper, minced

1/2 teaspoon red chili powder

1 teaspoon turmeric powder

1/2 teaspoon cumin seeds

1 teaspoon garam masala powder

2 tablespoons spaghetti or tomato sauce

1 small roma tomato, diced

salt to taste

1 tablespoon oil

3 tablespoons water

Cilantro leaves for garnishing


Heat about a tablespoon of oil in a saute pan; add the cumin seeds, ginger, onions and garlic. Saute for a few minutes until brown.

Next, stir in the potatoes, stirring frequently to prevent sticking. Once softened, add spaghetti sauce, tomatoes, garam masala, turmeric, green chili, red chili powder, and salt. Let simmer for a few minutes, then add bell peppers. Stir the vegetables along with the spices until all veggies are well coated. Pour about 3 tablespoons of water and turn the heat to low. Cover the pan and allow the vegetables to simmer for about 10 minutes.

Garnish with fresh cilantro leaves and serve hot.

Recipe adapted from here.

3 Responses to “Curried bell pepper and potato”

  1. gurpreet singh February 20, 2013 at 10:51 am #

    Nice …..rosy also liked it



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