Photos and Recipes by Alessandra Zecchini ©
The colurful curry on the table is Potato and Capsicum:
Peel and cube 4 large potatoes
Wash and cut into large strips 4 capsicums (one green, one yellow, one orange and one red).
In a large pot sizzle half tsp of nigella seeds with two garlic cloves (peeled).
Add half tsp of turmeric, half tsp of coriander powder, half tsp of fennel powder, and half tsp of cumin powder.
Add the potatoes and stir.
Add 1 cup of water, salt to taste, and a tbsp of tomato puree.
Cover and simmer on low until the water has been absorbed.
Add capsicums and stir.
Add one tsp of dried fenugreek leaves, and a little more water if needed.
Cover and simmer for 10 minutes.
Check if the potatoes are cooked, then add half tsp of garam masala and simmer for 5 more minutes.
Serve hot, with rice or flat bread.