Spicy Capsicum and Potato Stir-Fry

1.Heat the vegetable oil in a large frying pan or wok over medium heat.

2.Add the cumin seeds to the hot oil and let them sizzle for a few seconds until fragrant.

3.Add the sliced onions to the pan and sauté until they become translucent, about 3-4 minutes.

4.Stir in the minced garlic and ginger, cooking for another minute until fragrant.

5.Add the diced potatoes to the pan, stirring well to combine with the onion mixture.

6.Cover the pan and let the potatoes cook for about 10 minutes, stirring occasionally, until they start to soften.

7.Once the potatoes are partially cooked, add the sliced capsicums to the pan.

8.Sprinkle in the turmeric powder, paprika, and salt to taste, and stir everything together.

9.Pour in the soy sauce and chili sauce, mixing well to coat all the vegetables evenly.

10.Continue to cook for another 5-7 minutes, stirring frequently, until the potatoes are fully cooked and the capsicums are tender yet still crisp.

11.Remove from heat and garnish with fresh coriander leaves before serving.