Potato-Capsicum Masala

Potato -Capsicum masala is a very delicious combo and a very frequently used one.This combo works great for chapathis and healthy too.This is my style of preparing the masala and we just love this combination a lot with rotis.As its a very simple recipe,there is no advanced skills required to prepare and can be made by beginners in cooking too.Do check this out if you haven't tried this yet !!

Ingredients
potato 2
capsicum (yellow) 2
tomato 1 medium chopped
onion 1 sliced
garlic 3 cloves
fennel seeds 1tsp(refer notes)
chilly powder 3/4 tsp
turmeric powder 1/2 tsp
salt
oil 3tsp
curry leaves

Method
- Heat oil in a pan and pop the fennel seeds when oil is hot.Add in the curry leaves.
-Add the sliced onion and garlic slices.
-Take a microwave safe bowl and add in the potato cubes with enough water and salt.Cook on high for 10 minutes.
-Saute till translucent and add in the tomato chopped.
-Add the chilly powder,turmeric powder and add in the capsicum chopped.
-Add in the 3/4 cooked potato cubes enough water(1/2 cup) and salt.
-Cover and cook for 8-10 minutes.The masala turns thick and cooked by then,put off flame.
-Serve hot with rotis/chapathis !!

Servings~ 1 large bowl 

NOTES
* You can skip adding the fennel seeds.My family does love the fennel flavor very much,so I frequently add in all curries.
* Add only half a cup of water once the potatoes 3/4th cooked are added to the gravy.Otherwise the curry becomes watery and will not taste good.

Sending this to EP Series-Oregano & Paprika/capsicum guest hosted By Kavi @ Foodomania