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Charishma's Vegetarian Bell Pepper-potatoes Delight

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“One of the advantages of living in a home away from home is that "you" can control exactly what goes into your food and accordingly help better your health. I'm trying to do just that since the last few days. This is one such recipe I created and my dad and I enjoyed it for dinner with rotis (chapatis/Indian flatbreads). It can also be served with white long-grain Basmati rice and plain yogurt. It's tasty and yet low-fat AND it smells soooooooo nice when it's cooking, and when you take it to the dinner table and open the pot, it smells mmmm - tantalising! Enjoy! Bon Appetite!”
1hr 5mins

Ingredients Nutrition


  1. Heat oil in a pot on medium flame.
  2. When it's hot, lower flame and add mustard seeds and cumin seeds.
  3. Allow the seeds to splutter and crackle in the hot oil.
  4. Once they stop doing that, add ginger, garlic, onions and green chillies to the oil.
  5. Mix well and stir-fry for 5-7 minutes or until the raw smell of ginger and garlic is gone and the onions are softened.
  6. Add turmeric powder, red chilli powder and corriander powder.
  7. Mix well, then add the chopped tomato.
  8. Stir-fry 6 minutes.
  9. Mix well, then add the cubed potatoes and chopped bell pepper to the pot.
  10. Mix well, add salt and 1 1/2 cups of water and allow the veggies to cook on medium flame for 20-25 minutes or until the veggies are tender, stirring every 5 minutes.
  11. Remove from flame.
  12. Serve hot with rotis/rice and plain yogurt.
  13. Enjoy!

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