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:
Boil potato, make sure you don't over boil them, else they will be mushyChop onions [slightly bigger pieces, it adds taste to the subzi (curry)]Chop bell peppers [not too big nor too small]
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]Add onion and green chillies and cook until onions turn pink [you can add some salt to prevent them from burning]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]
Add all the spices, including salt and immediately add chopped boiled potatoGive 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 panLet the potatoes absorb the spices and you are done!
It makes a nice side dish.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