2 Large Potatoes, Peeled And Cubed

2 Large Capsicums (Bell Peppers), Sliced

1 Onion, Finely Chopped

1 Teaspoon Red Chili Powder

1 Teaspoon Cumin Seeds

Salt To Taste

Step: 1

Heat Oil In A Pan Or Kadai Over Medium Heat. Add Cumin Seeds And Let Them Splutter.

Step: 2

Add The Ginger-garlic Paste And Cook For A Minute Until The Raw Smell Disappears.

Step: 3

Add The Chopped Onions And Green Chilies. Sauté Until The Onions Turn Translucent.

Step: 4

Add The Turmeric Powder, Red Chili Powder, Coriander Powder, And Salt. Mix Well And Cook For A Few Minutes.

Step: 5

Add The Cubed Potatoes And Sliced Capsicums To The Masala Mixture. Stir To Coat The Vegetables With The Spices.

Step: 6

Add The Chopped Tomatoes And Cook Until They Become Soft And Mushy.

Step: 7

Cover The Pan And Cook On Low Heat For About 15-20 Minutes Or Until The Potatoes Are Tender, Stirring Occasionally To Prevent Sticking.

Step: 8

Once The Potatoes Are Cooked, Sprinkle Garam Masala Powder, Salt, And Mix Well.

Step: 9

Cook For An Additional 2-3 Minutes To Allow The Flavors To Blend Together.

Step: 10

Garnish With Fresh Coriander Leaves. Serve Hot With Roti Or Rice.