Potato and bell pepper sabji

Heat three tablespoons of oil over medium-high heat.

Rinse the chopped potatoes to remove surface starch, pat dry, lay in a single layer in the hot oil and sprinkle with a quarter teaspoon of salt.

Fry on medium-high three to four minutes until golden brown, flip each piece and fry the other side on medium until about 90% cooked; remove to a bowl.

Blend the tomato to a smooth paste.

Add another tablespoon of oil, then a teaspoon of cumin seeds, stirring on low heat until fragrant without burning. Add half a teaspoon of asafoetida.

Add the chopped onion and a quarter teaspoon of salt; cook only until pale, no browning needed.

Add a teaspoon of finely chopped ginger and the green chillies broken in half; fry a few seconds on medium-low.

Add the pureed tomato and a teaspoon of curry powder; fry on medium until the tomato dries up and the oil leaves the sides.

Add the fried potatoes and sliced red and green bell peppers, a teaspoon of salt and half a teaspoon of turmeric; stir on medium-high heat.

Add a little less than a teaspoon of kasuri methi.

Rinse the blender jar with four tablespoons of water and add it, then two more tablespoons; do not add too much or the potatoes mash and the peppers go mushy.

Cover and cook on medium-low five minutes, until the potatoes are soft and the peppers tender with a little crunch.

Stir in half a teaspoon of amchur powder and a good amount of chopped coriander; serve.