Capsicum Aloo Masala

	2 Large Potatoes, Peeled And Cubed		2 Large Capsicums (Bell Peppers), Sliced
	1 Onion, Finely Chopped		1 Teaspoon Red Chili Powder
	2 Green Chilies, Slit Lengthwise		2 Teaspoons Ginger-garlic Paste
	2 Tomatoes, Finely Chopped		1 Teaspoon Turmeric Powder
	1 Teaspoon Cumin Seeds		Salt To Taste
	1 Teaspoon Coriander Powder		Fresh Parsley, Chopped (For Garnish, Optional)
	1/2 Teaspoon Garam Masala Powder		2 Tablespoons Oil

	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.