Step-by-Step Instructions

1. 1.Prepare the base

   Take a pan and switch on the stove. Add 2 tablespoons of coconut oil. Once hot, add 1 teaspoon of cumin seeds and ¼ teaspoon of asafoetida. Mix well and let them crackle for a few seconds.

2. 2.Sauté aromatics and tomatoes

   Add 2 slitted green chilies and 1 medium finely chopped tomato to the pan. Mix well and cook for 2 minutes until the tomatoes soften.

3. 3.Add potatoes and initial spices

   Add 2 medium peeled and cubed potatoes to the pan. Sprinkle ½ teaspoon of turmeric powder and salt to taste. Mix everything well. Stir occasionally to prevent sticking to the bottom.

4. 4.Cook potatoes

   Cover the pan and cook on low heat for 7 to 8 minutes until the potatoes are half-cooked. Stir occasionally during this time.

5. 5.Add dry spices

   Add 1 teaspoon of red chili powder and 1 teaspoon of coriander powder to the half-cooked potatoes. Mix everything well until the spices are evenly coated.

6. 6.Add capsicum and finish cooking

   Add 1 large capsicum chopped into cubes to the pan. Mix everything together. Cover the pan and cook for another 5 to 6 minutes until both the potatoes and capsicum are completely tender. Stir occasionally.

7. 7.Final seasoning and garnish

   Add ½ teaspoon of garam masala and ½ teaspoon of dry mango powder (amchur). Mix everything well. Finally, add fresh coriander leaves for garnish and mix once more. Switch off the stove.