Ingredients

• 4 - Potatoes sliced length wise 1/2 inch wide.
• 2 - Onions, sliced lengthwise.
• 2 - Bell peppers, sliced lengthwise.
• 3/4 tsp - Jeera powder.
• 1 tsp - Dhania powder.
• 1 tsp - Garam masala.
• 1/4 cup - Whipping Cream or fat free sour cream.
• 1 tbsp - tomato Puree.
• Butter or oil.
• 1/2 tsp - Jeera.
• Hing.
• 1 tsp - Kasuri Methi powder (dry methi leaves).

How to Make Potato Bell pepper sabzi

• Heat butter or oil in a pan, add jeera and hing.
• Add onions to it and fry for 1or 2 minutes.
• Add bell peppers to this and fry further.
• Add potatoes and cook on medium heat.
• Add little water and cook covered.
• Mix tomato puree and whipping cream in a separate bowl.
• When the vegetables are nearly cooked add dry spices, and cook further.
• When fully cooked, add the puree /cream mix to the vegetables.
• The vegetables should be cooked until it becomes a little dry (you do not need too much gravy).
• Add the kasuri methi, stir and turn off the gas.
• To retain the flavour of methi you should not cook it further.
• Serve hot with parathas. You can substitute fat free sour cream for whipping cream and canola oil for butter for a low calorie dish.