1. Pressure cook the potatoes, peel and set aside. (check notes). In a pan take oil and heat. Add cumin seeds,and when they crackle add turmeric powder, followed by green chillies and saute. Now add Onions and saute for about 30 seconds and then add ginger garlic paste. Continue to saute until the onions turn light brown.
   

   

   

   

   
   

   

   

   

   
   

   

   

   

   
   
2. In the meantime,while onions were browning(take care not to burn them and keep stirring occasionally), put the tomatoes and cubed Red capsicum/ Bell peppers in a blender and make a smooth puree. Now add this puree to the light brown onions and stir.
   

   

   

   

   
   

   

   

   

   
   
3. Bring the onion and tomato-bell pepper puree to a boil and add salt, and red chilli powder. Stir. Now add coriander powder,  fennel powder and mix well. Allow to simmer on medium heat for 2 minutes until the raw taste is gone.
   

   

   

   

   
   

   

   

   

   
   
4. Now drop in the cooked potatoes and mix well such that the Masala coats the potatoes well. Cook on medium flame until the sauce reduces. Now add the Garam Masala powder and continue to cook on medium flame until the sauce coats the potatoes and sticks to it. This is the right consistency of the dish. Switch off the flame and garnish with coriander leaves. Serve hot with phulkas/Rotis or even Dal rice.
   

   

   

   

   
   

   

   

   

   
   

Pressure cook the potatoes, peel and set aside. (check notes). In a pan take oil and heat. Add cumin seeds,and when they crackle add turmeric powder, followed by green chillies and saute. Now add Onions and saute for about 30 seconds and then add ginger garlic paste. Continue to saute until the onions turn light brown. In the meantime,while onions were browning(take care not to burn them and keep stirring occasionally), put the tomatoes and cubed Red capsicum/ Bell peppers in a blender and make a smooth puree. Now add this puree to the light brown onions and stir. Bring the onion and tomato-bell pepper puree to a boil and add salt, and red chilli powder. Stir. Now add coriander powder,  fennel powder and mix well. Allow to simmer on medium heat for 2 minutes until the raw taste is gone. Now drop in the cooked potatoes and mix well such that the Masala coats the potatoes well. Cook on medium flame until the sauce reduces. Now add the Garam Masala powder and continue to cook on medium flame until the sauce coats the potatoes and sticks to it. This is the right consistency of the dish. Switch off the flame and garnish with coriander leaves. Serve hot with phulkas/Rotis or even Dal rice.