I like both potatoes and bell peppers so there's absolutely no doubt in my mind that these two vegetables will go well together in my books. However, I've tasted aloo capsicum in a lot of restaurants and they always seem slightly off - there's either too much garam masala or too much oil, or too much black pepper and no onions. You have to add onions when you make aloo capsicum. It's like...a law. Well, if it isn't, it should be. This is an easy entree you can serve with roti, rice or even sandwiched between bread. You'd have to toast the sandwich though. That's probably another law.

Ingredients:

1. Potatoes - 4 - 5 medium

2. Onions - 1/2

3. Bell peppers - 1 - 1.5

4. Coconut - 2 tbsp

5. Fennel seeds - 1 tsp

6. Cumin seeds - 1 tsp

7. Oil - 2 tbsp

8. Turmeric - 1 tsp

9. Red chilli powder - 1 tsp

10. Salt to taste

Procedure:

1. Microwave the potatoes for 10 minutes, peel and cube.

2. In a pan, add oil. When it gets warm add some cumin and fennel and saute for about 30-45 seconds to release the flavors.

3. Saute onions (you can add a pinch of salt to speed up the cooking process) and once onions become translucent, add the coconut.

4. After a minute, add potatoes. Let the potatoes brown for a few minutes, add bell peppers, turmeric, red chilli powder and remaining salt and continue to saute for another 4-5 minutes. Make sure you keep stirring every minute or so to prevent burning.

*Alternatively, you could peel and fry the potatoes directly on low flame. I wasn't willing to spend those few extra minutes watching a stove.