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Vegetarian - Vegan - Novice

sobhna's recipe potato capsicum curry recipe


Serves 4

  • 1 tablespoon of oil

  • 1 teaspoon of roasted cumin seeds

  • Pinch of asafoetida

  • 3 medium or 6 small potatoes diced

  • 1.5 large capsicums diced

  • 1 tablespoon Sobhna's Authentic Original Curry Paste

  • Salt to taste

  • 0.5 tablespoon tomato paste

  • 0.5 teaspoon garam masala

  • Squeeze of lemon juice


  1. Heat oil in a wok on high heat. Add roasted cumin seed when the oil is ready, along with a pinch of asafoetida.

  2. Add diced potatoes and stir continuously for a few minutes.

  3. Stir in the curry paste and salt to taste. At this stage you can add green chilli or chilli powder for extra heat.

  4. Reduce heat to low, and cover and cook for 5 minutes.

  5. Uncover, increase heat to high and add tomato paste and stir.

  6. Next add the diced capsicums and coriander and stir. Reduce heat to low and cook for 8-10 minutes.

  7. Remove from heat, add garam masala and squeeze of lime juice before serving with warm roti or in a wrap with salad.


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