Potato and bell pepper fry

Heat oil in a pan over medium heat; when hot, add the nigella seeds.

Add the potatoes and fry on medium-high heat for a few minutes.

Add salt, cover on medium-low heat and cook until the potatoes are tender and browned, uncovering to stir from time to time.

Add the bell peppers and a little more salt; fry on fairly high heat so the peppers do not release moisture and go soggy.

Crush the kasuri methi and add it.

Finish with freshly crushed black pepper and an optional squeeze of lemon juice.

Keeps two days in the refrigerator.