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Potato, Tomato, and Capsicum Spicy Dry Curry

Updated on June 2, 2017
ShailaSheshadri profile image

I worked as a banker for 17 years. Now I am working as a freelancer for indexing. I love cooking tasty, healthy meals, and staying fit.

An Overview of Making Potato, Tomato, and Capsicum Spicy Dry Curry

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

I used tomato, potato, onion, and capsicum in this recipe. You can try 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.

Potato, tomato, and capsicum spicy dry curry
Potato, tomato, and capsicum spicy dry curry
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Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: Serves four people
  • 2 cups potatoes, cut in medium size cubes
  • 1 cup capsicum, cut in pieces
  • 1/2 cup tomato, cut in pieces
  • 1/4 cup onion, finely chopped
  • 1 tsp mustard seeds
  • 1/4 tsp dry mango powder(amchur powder), available in Indian stores
  • 1/2 tsp coriander powder, available in Indian stores
  • 1/2 tsp red chili powder
  • 2 pinches turmeric powder
  • 1/4 tsp garam masala powder, available in Indian stores
  • 1/2 tsp salt, or as per taste
  • 2 tsp oil
  • 2 tbsp chopped coriander leaves
  • 2 pinches sugar, optional

Step-By-Step Instructions and Images for Making Potato, Tomato, and Capsicum Spicy Dry Curry

  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 2-3 minutes. Add water just sufficient to cook. Cook till potato becomes soft.
  3. Add chopped capsicum, tomato, and salt. Mix well. Cook for 3-4 minutes with very less 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. Potato, tomato, and capsicum spicy dry curry is ready to serve. Serve it with roti, parota, chapati, or any flatbread.

Click thumbnail to view full-size
Step one: stir-fry the potato and capsicum in mustard seeds temperingStep two: Add tomato to the panStep three: Cook them wellStep four: Add coriander powder, red chili powder, garam masala powder, dry mango powder, turmeric powder, and salt.Step five: Combine the spices with the veggies. Add sugar(optional) and chopped coriander leaves. Mix. Step six: Potato, tomato, and capsicum spicy dry curry is ready to serve
Step one: stir-fry the potato and capsicum in mustard seeds tempering
Step one: stir-fry the potato and capsicum in mustard seeds tempering
Step two: Add tomato to the pan
Step two: Add tomato to the pan
Step three: Cook them well
Step three: Cook them well
Step four: Add coriander powder, red chili powder, garam masala powder, dry mango powder, turmeric powder, and salt.
Step four: Add coriander powder, red chili powder, garam masala powder, dry mango powder, turmeric powder, and salt.
Step five: Combine the spices with the veggies. Add sugar(optional) and chopped coriander leaves. Mix.
Step five: Combine the spices with the veggies. Add sugar(optional) and chopped coriander leaves. Mix.
Step six: Potato, tomato, and capsicum spicy dry curry is ready to serve
Step six: Potato, tomato, and capsicum spicy dry curry is ready to serve

Important Note:

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

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