More in the theme of regular recipes - Aloo Shimla
Cut the aloo and the capsicum - not too large. Take plenty of oil, and put panchphoran when oil is hot. Let it splutter nicely. The fry the aloo for a while, covering after it is dry. When the aloo is somewhat fried, add the capsicum, frozen peas, salt and haldi. (Optional - add some tomato and ginger as well) Let it cook for some more time, and then leave it covered. Enjoy.
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