Aloo Shimla Mirch

In a pan, heat the oil. When the cumin seeds start to crackle, add the hing, then add the onions and sauté until the onions turn pink.
Add the dry masalas (turmeric, coriander powder, red chili powder, and salt) now. For a few minutes, stir everything together. Then toss in the diced tomatoes.
Allow the tomatoes to simmer on a low heat for a while, until they are soft.

Add the chopped potatoes and 2 tablespoons of water to the pot.
Cook until the potatoes are cooked, covered with the lid. In between, stir.
Add the chopped capsicum once the potatoes are soft.
Allow the capsicum to cook in its own steam by covering the pan. Stir the mixture every now and then. In most cases, the capsicum cooks quickly in its own steam. If the masala starts to burn, add 1 tablespoon of water. Otherwise, the capsicum will lose its bite and become mushy if you add too much water.

Add garam masala, crushed kasoori methi, and amchur powder once the capsicum is done. Mix thoroughly. Amchur powder is an optional ingredient.

It's finest served with naan or rotis and tastes best when it's hot.
In a serving bowl, combine the Aloo Shimla Mirch, chopped coriander, and dried kasoori methi.