Bell Pepper - Potato Roast

Cook the potatoes until tender. Peel and mash them, then set aside.

Heat oil in a pan and add finely chopped onions with salt. Sauté until transparent.

Add bell pepper pieces and sauté for 2 minutes.

Add coriander leaves and green chilli. Sauté until the onions turn light brown.

Reduce the heat and add chilli powder and turmeric powder. Sauté until the raw smell disappears.

Add chopped tomato and sauté until the tomato becomes soft and mashy.

Add the mashed potatoes and kasuri methi leaves. Mix well.

Cook on medium-low flame until the potato turns light brown, stirring occasionally. This will take about 20 minutes. The mixture should not stick to the pan when done.

Turn off the heat. The bell pepper-potato roast is ready to serve.