Ingredients ( Serves 3)
1/4 tsp fennel seeds
1 small onion, finely chopped
1 tsp ginger garlic paste
1/2 green chili, chopped finely
1 and 1/2 tsp garam masala
1/2 cup tomato sauce
Salt to suit your preference
1/2 medium sized green bell pepper, cut into medium sized cubes
1/4 medium sized red bell pepper, cut into medium sized cubes
2 medium sized potatoes boiled/steamed till 3/4 cooked and cubed big
1/2 - 1 cup water
Coriander leaves and sliced red chilies for garnish
Heat a medium sized pot with 2 tbsp. oil and fry the fennel seeds, followed by chopped onion.
When slightly browned, add the ginger garlic paste and fry till aroma fills your kitchen.
Add in the garam masala and salt, frying for a further 1 minute. Then add in the tomato sauce and the bell peppers.
This will then be followed by 1/2 cup water. Turn up the heat slightly so that the bell peppers cook well.
When they are half cooked, add in the precooked potatoes. By this time there will be little water left in the pot. Add in more water as required but as this is a dry dish, be careful not to pour in too much at a time.
When all the vegetables are cooked, turn up the heat to high and let the potato cubes turn all crispy and brown on the sides. Serve hot garnished with coriander leaves and sliced red chilli.