Shimla Mirch Aaloo

Mummy made bharwan shimla mirch (stuffed green bell peppers) with the stuffing made out of potatoes flavored with methi and saunf (fenugreek and fennel seeds). Since the recipes for making stuffed peppers is more elaborate, she had a simpler version that provided all the flavors with half the fuss. In this version, she cut the green peppers and potatoes and prepared it with the same masala as the one used for stuffing.

When I made this last week, we ate it with parathas (pan fried bread) and plain yogurt.
Ingredients
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2 tbsp oil
1 small onion, finely chopped
1-2 green chilies cut in small rounds
1 tsp fenugreek seeds
1 tsp turmeric powder
1 tsp red chilli powder
1 tbsp coriander powder
2 tbsp feneel seeds coarsely ground
1 tsp garam masala powder
salt
3 medium size potatoes, peeled and cut in small chunks
2 green bell peppers, cut in small pieces
1 tbsp amchoor powder

Method
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1. Heat the oil in a wok on medium heat.
2. When oil is hot, add fenugreek seeds. Let it sizzle 5-10 seconds.
3. Add onion, stir and fry for 3-4 minutes on medium heat.
4. Add green chillies, continue to stir till onion is slightly brown on edges.
5. Add dry masala (turmeric, red chilli, coriander, fennel seed, garam masals) and stir.
6. Add potatoes and green peppers and mix with masala
7. Cover and let it cook.
8. Check every 3-4 minutes. Add small amount of water with your hands if it seems dry. Continue to cover and cook on medium/low heat.
9. When vegetables are cooked, add amchoor powder and mix. Cook for another few minutes making sure all the liquid is evaporated.