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
- 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.
- 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.
- 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.