3 Tbsp vegetable oil
2 tsp black mustard seed
5 cloves of garlic, minced
2 tsp cumin seed
6 small tomatoes, finely chopped
2 Tbsp water, or as needed at the end (optional)
2 tsp ground cumin
2 pinches cayenne pepper
2 tsp ground coriander
1 tsp ground turmeric
2 large potatoes, diced
1 large green bell pepper, chopped
2 Tbsp lemon juice
½ tsp fine salt, or as needed (optional)
¼ cup fresh cilantro, chopped
Heat vegetable oil in a large skillet over low heat.
Stir mustard seed into hot oil; cook and stir until seeds start to crackle, about 30 seconds. Add garlic and cumin seeds; cook and stir until fragrant and golden--about 3-5 minutes.
Increase heat to medium, stir in tomatoes and potatoes. Bring to a boil. Add salt, cumin, cayenne pepper, coriander, and turmeric to the mixture; stir.
Cover and reduce heat to medium-low, and simmer for 15 minutes until potatoes are tender.
Mix in green pepper and lemon juice into the mixture. Add water if needed. Simmer for 5 more minutes.
Garnish with cilantro leaves and serve.