INGREDIENTS:

1  1/2 tablespoon corn oil or canola oil

1 teaspoon cumin seed

2 medium-sized red potatoes, washed and cut into one inch pieces

1 bell pepper, washed and cut into 1  1/2 inch long pieces

pinch of red Kashimiri chili powder

2 tablespoons water

1 green chili pepper, washed and cut

salt to taste

1/4 teaspoon turmeric

1 teaspoon dhanajeera powder

2 tablespoons coriander leaves, washed and cut into very small pieces

METHOD:

1. Pour the oil into a pan and let it get hot over medium heat. Fry the cumin seeds for a few seconds and then add in the potatoes, bell pepper, red chili powder, and a pinch of turmeric (separate from amount in recipe). Mix well.
2. Put in the water, green chili, and salt to taste. Mix well, cover the pan, and change heat to low. Let it cook for 3-4 minutes and then check on the mixture. Press the potatoes with a fork and if they are tender, they are done.

1. Add in the 1/4 teaspoon turmeric, dhanajeera powder, and coriander leaves. Mix well, cover the pan again, and turn off the stove. Let it sit for 2 minutes and then serve hot.  

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.