ALOO SHIMLA MIRCH

Ingredients 

• 4 medium potatoes, peeled
• 2 medium capsicums, cut into 1 inch dices
• 2 tablespoons oil
• 2 green chilli
• 1 large onion, finely chopped
• 2 1/2 teaspoons ginger-garlic paste paste
• 2 medium tomatoes, finely chopped
• 1/2 teaspoon turmeric powder
• 2 teaspoons red chilli powder
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 teaspoon kitchen king masala
• 1/4 cup roasted peanuts
• 1 1/2 tablespoons chopped fresh coriander leaves 
• 1/4 lemon wedge
• Fresh coriander sprigs for garnish

Method

1. Heat oil in a wok, add cumin seeds and let them change colour. Chop green chillies and add them into the pan.
2. Add the onion, mix and saute till translucent. Add ginger-garlic paste and saute for 1-2 minutes.
3. Add tomatoes and mix well. Add salt, mix and cook till the tomatoes turn pulpy.
4. Cut potatoes in 1 inch cubes and set aside.
5. In the tomatoes mixture, add turmeric powder, red chilli powder, coriander powder, cumin powder and saute for 2-3 minutes or till the oil separates.
6. Add the potato cubes and mix well. Adjust salt and toss.
7. Add ¾ cup water and mix well. Let the mixture come to a boil. Reduce the heat, cover and cook till the potatoes are ¾ cooked.
8. Add capsicums and mix well. Cook for 4-5 minutes. Add Tata Sampann Kitchen King Masala and mix well.
9. Meanwhile, coarsely crush peanuts in a mortar pestle and add ¾ into the pan.
10. Add chopped coriander and squeeze lemon and mix well. Take the pan off the heat.
11. Transfer the prepared Sabzi into a serving bowl, garnish with remaining peanuts and coriander sprigs. Serve hot.