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Potato, Tomato, and Capsicum Dry Curry

Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.

Potato, tomato, and capsicum dry curry.

Potato, tomato, and capsicum dry curry.

Dry Curries: Good for a Lazy Day

When I don't feel up to spending a long time cooking, I like to make dry curries. For dry curries, you don't need ground masala paste. You can make use of dry spice powders here, which will cut down on the cooking time. These spice powders are available in Indian stores.

I used tomato, potato, onion, and capsicum in this recipe. You can try it with some other vegetables also. For these curries, tomato and onion are the common ingredients. I stir-fried the vegetables in oil and added spice powders. The curry came out awesome.

I share the recipe with you below.

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Prep timeCook timeReady inYields

15 min

20 min

35 min

Serves four people


  • 2 cups potatoes, cut in medium-sized cubes
  • 1 cup capsicum, cut in pieces
  • 1/2 cup tomato, cut in pieces
  • 1/4 cup onion, finely chopped
  • 1 teaspoon mustard seeds
  • 1/4 teaspoon dry mango powder (amchur powder), available in Indian stores
  • 1/2 teaspoon coriander powder, available in Indian stores
  • 1/2 teaspoon red chili powder
  • 2 pinches of turmeric powder
  • 1/4 teaspoon garam masala powder, available in Indian stores
  • 1/2 teaspoon salt, or as per taste
  • 2 teaspoons oil
  • 2 tablespoons chopped coriander leaves
  • 2 pinches of sugar (optional)

Ingredient Note

Instead of using coriander powder and garam masala powder, you can use subzi powder/curry powder (available in Indian stores). All of the other spices in the curry remain the same.


  1. Cut potatoes in cubes. Immerse them in water. Drain the water. This process helps to remove the extra starch from it.
  2. Heat oil in a pan. Throw mustard seeds. Let them crackle. Add chopped potato. Stir-fry for 2 to 3 minutes. Add water just sufficient to cook. Cook till potato becomes soft.
  3. Add chopped capsicum, tomato, and salt. Mix well. Cook for 3 to 4 minutes with very little water.
  4. Add turmeric powder, garam masala powder, coriander powder, sugar (optional) and dry mango powder. Mix well. Stir occasionally and simmer the contents for 2 minutes. Turn off the fire. Throw chopped coriander leaves. Mix well.
  5. The potato, tomato, and capsicum spicy dry curry is ready to serve. Serve it with roti, parota, chapati, or any flatbread.

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