1 cup potatoes (any variety) (peeled and diced)
1 1/2 cup bell pepper (cut into 1/2 inch pieces)
2 tablespoon cooking oil (I use canola)
2-3 garlic cloves, about 1 tbsp (sliced)
1 teaspoon turmeric
Salt to taste
1 1/2 teaspoon amchoor (dried mango powder)
1 teaspoon fennel powder (crushed fennel seeds)
1 teaspoon red chili powder
Heat oil in a thick bottom pan. Add garlic slices. Cook for a few seconds until they begin to turn golden.
Add turmeric. Give it a quick stir. Add potatoes followed by salt. Cook potatoes, stirring occasionally until they turn golden brown in color, 8-10 minutes.
Add bell pepper, followed by amchoor (dried mango powder), fennel powder and chili powder. Cook until the potatoes are cooked through but the bell peppers will still be crunchy, 12-15 minutes. Stir occasionally. Serve hot with parathas.