Bengali Aloo
Potatoes – 5 to 6, large, boiled, peeled, diced
Onions – 2, diced
Green Capsicum – 2, diced
Tomatoes – 2, diced
Oil – 7 to 8 tblsp
Salt – 2 tsp or as per taste
Coriander Leaves – handful, chopped
Panch Phoron – 3 to 4 tblsp, coarsely ground (Fenugreek, Kalonji, Mustard Seeds, Cumin Seeds and Saunf)

1. Heat oil in a pan.
2. Saute the onions and capsicums for 3 to 4 minutes or until slightly cooked.
3. Add the tomatoes, panch phoron, salt and stir-fry for a minute.
4. Add the potatoes and stir to mix well.
5. Cook for 5 minutes and garnish with coriander leaves.
6. Transfer to a serving plate.
7. Serve hot.

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