Curries/ Recipes/ Vegetarian

Bell Pepper (Capsicum) and Potato Dry Curry

Our food on a daily basis tends to comprise of simple stir fries and curries that can be eaten with rice or with rotis.  This is a simple and easy to prepare dish that tastes great.


  • Bell peppers (capsicum) - 3, cubed
  • Potatoes - 1, cubed
  • Oil - 2 tbsp
  • Mustard seeds - 1 tsp
  • Asafoetida(Hing powder) - 1/4 tsp
  • Turmeric powder - 1/2 tsp
  • Red Chilli powder - 1 tsp (or depending on your taste)
  • Coriander-cumin powder - 1 tsp
  • Gramflour (besan) - 2 tbsp
  • Salt to taste
  • Cilantro, finely chopped - for garnish



Peel, cut into cubes and preboil potatoes till half done.  Throw the water away and set aside.


Heat oil in a non-stick pan.  Put in the mustard seeds.  When the seeds splutter, put in the hing powder.


After a few seconds, put in the cubed potatoes and the cubed bell peppers.  Mix well.


Also add the turmeric, red chilli and coriander-cumin powders.  Fry well without adding any water on a low flame.


When almost done, sprinkle the gramflour(besan) on top of the vegetables, also add salt to taste and mix well till well coated.  Fry for a couple of minutes till you no longer get the raw smell of gramflour (besan).


Garnish with finely chopped cilantro.


Serve hot with rotis or with rice and daal of your choice.


The potatoes need to be cooked first because they take longer to cook.  I like to have a slight crunch to the bell peppers, so I take it off the flame before it gets too mushy.

You Might Also Like

1 Comment

  • Reply
    April 1, 2013 at 9:51 pm

    I am going to try this very soon

  • Leave a Reply