Capsicum Aloo Jhol

I love tangy curries which have a nice spicy kick to them. This simple Nepalese potato capsicum curry has such a wonderful flavoring with the flavors of mustard oil and yogurt.
If you can’t get mustard oil – its okay – though they are available at any Indian Grocery store. This recipe is so great it will work with just about any oil you use.

Ingredients:
1 lb baby potatoes, boiled and chopped into halves (can use regular too)
1 cup of diced tri-colored capsicum (I used green, red and yellow)
2 tbsp. mustard oil
1 tsp rai (black mustard seeds)
1 green chili
Handful of curry leaves
2 plum tomatoes, pureed
1 tsp. haldi (turmeric powder)
1 ½ tsp. dhaniya (coriander powder)
3 tbsp. yogurt
4 cups water
1 bunch cilantro leaves, chopped
Salt to taste

Method:

• Heat mustard oil in a wok or kadai.
• Add mustard seeds, green chili and curry leaves.
• Stir for two minutes.
• Add pureed tomatoes and cook for about 10 minutes.
• Add turmeric powder and salt to taste.
• Add 1 ½ tsp. of coriander powder and cook for 10 minutes.
• Add 3 tbsp. of yogurt and stir the mixture for about 10 minutes until it thickens.
• Add 4 cups of water to the gravy and add chopped potatoes.
• Let this mixture simmer uncovered for about 15 – 20 minutes until it thickens.
• Adjust seasonings, garnish with chopped cilantro and serve hot.I served it with Broken wheat Idli Upma