ALOO SHIMLAMIRCH

INGREDIENTS:

Potato	1.5 cup – peeled & cubed
Capsicum	1 cup – cubed
Onion	1 small – finely chopped
Tomato	1 medium - chopped
Oil	1 tbsp
Cumin seeds	½ tsp
Asafetida	¼ tsp
Salt	As per taste
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Coriander powder	1 tsp
Chaat masala	½ tsp
Coriander leaves	2 tbsp - chopped

METHOD:

• Heat 1 tbsp of oil, add cumin seeds and asafetida. As cumin seeds splutter, add the finely chopped onions.  Sauté until onions are translucent.
• Add the tomato, salt, turmeric powder, red chili powder and coriander powder. Cook till tomatoes are soft and mushy.
• Add cubed potatoes and mix well. Cover and cook in the steam until potatoes are almost done. This may take around 10-15 mins depending on the size of potato cubes. Stir in between so that the potatoes don’t stick to the pan.
• Add the cubed capsicum and mix well. Saute for another 4-5 mins until capsicum is cooked. The capsicum should retain the shape and not be mushy.
• Remove from heat and add chopped coriander leaves and chaat masala powder. Mix everything well.
• Serve with parathas or puris.