1
Heat 3 tablespoons of oil over medium high heat.
2
Rinse and chop the potatoes, pat them dry with a kitchen towel, and lay them out in a single layer in the pan.
3
Sprinkle about 1/4 teaspoon of salt over the potatoes and fry on medium to high heat for 3 to 4 minutes until golden brown.
4
Flip the potatoes and cook the other side until browned and almost soft, then take them out into a bowl.
5
Add a teaspoon of cumin seeds to the remaining oil in the pan and fry on low heat until fragrant.
6
Add 1/2 teaspoon of asafoetida and stir.
7
Add chopped onions with another 1/4 teaspoon of salt to help soften them, cooking until they look a bit bare without browning.
8
Add 1 teaspoon of finely chopped ginger and break 2 green chilies in half before adding them to the pan.
9
Fry for a few seconds, then add the pureed tomato.
10
Add 1 teaspoon of curry powder and fry the tomato on medium heat until it starts to dry up and oil separates from the sides.
11
Add the fried potatoes and sliced red and green bell peppers, along with 1 teaspoon of salt, and stir everything on medium high heat.
12
Add 1/2 teaspoon of turmeric powder and about 1 teaspoon of kasoori methi, or substitute with dried thyme if unavailable.
13
Add 4 tablespoons of water to the blender jar to clean out the tomato residue, then add it to the pan, being careful not to add too much water.
14
Cover and cook on medium low heat for 5 minutes until the potatoes are soft and the bell peppers are tender but still crunchy.
15
Add 1/2 teaspoon of amchoor powder for tanginess, or substitute with lemon juice or chaat masala if preferred.
16
Add a good amount of chopped cilantro and serve.
