Bengali Inspired Aloo Capsicum Masala

1: Add mustard oil to a pan over medium-high heat.

2: Once the oil is hot, add the Panch Phoron and dry red chilies if desired.

3: When the seeds begin to sizzle and pop, add turmeric, chili powder, coriander powder, and a little salt.

4: Add green chilies, if using, and cook the spices for a minute, stirring constantly.

5: Add boiled potatoes and diced capsicum to the pan.

6: Cook until the potatoes begin to take on color and sides crisp.

7: Add 1 cup of water, stir to combine, and cover the pan.

8: Allow to cook, covered for 5-10 minutes or until the liquid mostly dries up.

9: Season with salt as needed and add chopped coriander leaf.

10: Stir to combine and serve with hot rotis or other dishes.