Take 1 tsp oil in a kadai and saute the sliced onions for a minute.
Blend the sauteed onions, tomato, ginger paste, cinnamon and cloves into a smooth paste using a blender.
Wash, peel and chop potatoes into 1 inch cubes.
Boil them with salt and water until they are cooked.
Add the remaining oil in the kadai and add jeera.
Add the capsicum pieces after the jeera seeds splutter.
Add very little water, cover and cook until capsicum pieces change colour and become tender.
To this, add the onion-tomato paste, soy sauce, tomato ketchup and the cooked potatoes.
Add garam masala, chilli powder and salt.
Add water if required and boil for 2-3 mins.
Garnish with chopped cilantro and serve hot with puris/rotis or even rice.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.