Shimla mirch aur alloo sabzi [Potato bell pepper fry]

Back home I used to love bell peppers [aka capsicum, shimla mirch] and for some reason don't enjoy eating it here in the US. Being a vegetarian, its not a good idea to be choosy with limited vegetables available here :)) So I decided to cook a regular bell pepper and potato curry with a twist.....and my secret ingredient is MDH Paav Bhaji Masala [you can get in any Indian store ]. Trust me, Paav bhaji masala adds an extra zing to the sabzi and now its one of my favorites !! I hope you all gonna enjoy this one....




Ingredient:

Potato - 2 medium
Bell pepper [Capsicum] - 2 medium
Onion- 1 big
Mustard seeds [rai] - 1tbsp
Turmeric - 1.5 tsp
*Paav Bhaji masala - 2tbsp
Corriander/Cilantro Powder [dhania] - 1.5tsp
Salt - according to taste
Green Chillie - 1 chopped

Method:

1. Boil potato, make sure you don't over boil them, else they will be mushy
2. Chop onions [slightly bigger pieces, it adds taste to the subzi (curry)]
3. Chop bell peppers [not too big nor too small]
   
4. Heat oil, add mustard seeds and let it splutter [the seeds may start to pop out of the pan and get into your eyes, I cover it with a lid]
5. Add onion and green chillies and cook until onions turn pink [you can add some salt to prevent them from burning]
6. Now add chopped bell peppers and cook on low heat till the bell peppers loose rawness [I think its a very important step, else the curry doesn't taste that great]
   
7. Add all the spices, including salt and immediately add chopped boiled potato
8. Give a nice stir and cover the pan and cook on medium-low heat, keep stirring in between to avoid contents from getting stuck to the bottom of the pan
9. Let the potatoes absorb the spices and you are done!
   
10. It makes a nice side dish.
11. It also makes a nice filling for bread sandwich

Note:
* I prefer MDH brand. I have tried Badshah Brand, not very happy with the taste