Ingredients

• 2 - large potatoes, boiled 2 hours ahead (scrub well before boiling but leave skins intact)
• 1 - onion thinly sliced, vertically
• 1 - capsicum thinly sliced, vertically
• 1/2 - tomato, diced
• 1/2 tsp - ginger, finely chopped
• 1/2 tsp - garlic, finely chopped or crushed
• 2 - green chillies, slit vertically
• 1 tbsp - coriander leaves, finely chopped
• 1/2 tsp - garam masala
• 1/2 tsp - amchoor powder
• 1/2 tsp - dhania (coriander seeds) powder
• 1/6 tsp - turmeric powder
• 1/4 tsp - pepper powder
• 1/2 tsp - cumin seeds, crushed coarsely
• salt to taste
• 2 tbsp - oil

How to Make Kadai Aloo

• Chop potatoes into medium-sized cubes, keeping skins.
• Add all dry masalas, toss potatoes, keep aside.
• Just before serving:
• Heat oil in a kadai, add ginger garlic, stir for a moment.
• Add onions, capsicum, stir-fry till onions are tender.
• Add tomatoes, chillies, stir for 1 minute.
• Add seasoned potatoes, check taste for salt.
• Stir and saute for 2-3 mins.
• Garnish with chopped coriander leaves.