Potato Capsicum curry

Ingredients:
For the masala powder:-
Roasted peanuts -handful
Roasted cashew nuts-4 to 5
Fennel seeds -1 1/2 teaspoon
Dry coconut flakes -1 tablespoon
Garlic -2 to 3 cloves(optional)
Main ingredients:-
Potatoes - 3(small)(peeled, chopped in cubes and partially boiled around 60 percent)
Capsicum - 1 big chopped
Onions - 2 medium finely chopped
Tomatoes - 2 chopped
Green chilli and ginger grated - 1 Teaspoon
Mustard seeds - 1/2 teaspoon
Cumin seeds - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Hing - 2 pinches(optional)
Curry leaves - 8 to 10
Salt as per taste
Turmeric powder - 1/4 teaspoon
Red chilli powder - as per taste
Coriander - finely chopped
Lemon juice - 1 teaspoon

Method of preparation:
1. Place a kadai on stove, add in oil, once heated add in jeera, mustard, urad dal, once it turns to golden brown add in hing and curry leaves.
2. Add in grated green chilli and ginger, onions and add in salt.
3. Once the onions turn translucent and in chopped tomatoes and cook well till the tomatoes turn soft, at this point add turmeric powder, red chilli powder and the prepared masala powder. Stir well.
4. Add in potatoes and capsicum, some water and cook for at least 10 to 12 minutes until potatoes are completely cooked (add in water as required and Ensure the flame is in between Sim to medium heat)
5. Turn off the flame and add in finely chopped coriander and lemon juice.
6. Serve this curry hot with roti or rice




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