Aloo-Capsicum (Shimla mirch, Bell Pepper) recipe

Potatoes and capsicum are like Shah Rukh and Kajol. You have to be a miserable cook to go wrong with them.

Here is my favorite take on the two veggies.

4 potatoes medium sized, peeled and cubed into medium sizes
2-3 medium sized capsicums
1-2 tsp red chilli powder
1/2 tsp rai (mustard) seeds
1 tsp jeera (cumin seeds)
1 tsp ajwain (thyme) seeds - Optional
A pinch of asafoetida (Optional). Use three to four crushed garlic cloves instead.
1 tsp Amchur (dry mango) powder
1 tsp jeera (cumin) powder
1 tsp dhania (coriander) powder
Salt to taste
1/4 cup curd (yoghurt)
3 tbsp oil

Procedure.

Heat the oil. Add the mustard seeds. When they stop spluttering, add the zeera seeds and asafoetida. After 5-10 seconds, add the potatoes and heat on high flame till they are half done. Add the capsicum, lower the flame, cover the container, and cook till the potatoes and capsicum are done. Do not overcook. Add the coriander powder, zeera powder, amchur powder, red chilli powder, and salt. Mix well and cook for another minute. Remove from flame, and mix the curd into the curry.

Serve with hot rotis.