Alu-Simla Mirch Ke Saath
|Cooking oil||1 1⁄2 Tablespoon|
|Turmeric powder||1 Pinch|
|Coriander powder||3⁄4 Teaspoon|
|Red chili powder||To Taste|
|Cumin seeds||1⁄2 Teaspoon|
|Garam masala||1⁄2 Teaspoon|
Wash the potatoes.
Peel them, cut length wise in half then into thick chips and finally, cubes.
As you do this, drop them into a bowl of water to prevent them from getting discoloured.
Also cut the capsicum.
First cut a small slice off the stem-end.
Now reach in with your fingers and pull out the ribs along the sides and the seeds.
Cut the capsicum in half, then into thick slices and finally into bite-sized pieces.
Now heat the oil in the pan or karhai.
Don't overheat it or you will have burnt spices.
Drop in the turmeric, coriander, salt and chilli powder and after another few seconds, the cumin.
Let it turn a few shades darker.
Add the potatoes, stir to coat well with the oil and spices, add 1/4 cup water, cover and leave to cook for 15 minutes on a slow fire.
Stir after about 10 minutes.
After 15 minutes, drop in the capsicum, and keep on the fire another 5 minutes before taking off the fire.
Sprinkle over the garam masala, if you're using it, before serving.