Spicy Tomato & Pepper Stir-Fry with Potatoes and Egg

1.Prepare the potatoes: Place the diced potatoes in a small saucepan, cover with cold water, add a pinch of salt, and bring to a boil. Cook for 5-7 minutes until slightly tender but still firm (par-cooked). Drain immediately and set aside.

2.Prepare the eggs: Whisk the 2 eggs with a pinch of salt. Heat 1 teaspoon of oil in a small non-stick pan over medium heat. Pour in the eggs and scramble quickly until just set. Remove from the pan, roughly chop, and set aside.

3.Start the stir-fry base: Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Once shimmering, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

4.Aromatics: Add the minced garlic, grated ginger, and sliced green chilies. Stir-fry rapidly for 30 seconds until aromatic, being careful not to burn the garlic.

5.Cook the potatoes and peppers: Add the par-cooked potatoes and the chopped bell peppers to the wok. Stir-fry for 4-5 minutes until the potatoes start to gain some color and the peppers soften slightly. Add the remaining 1 tablespoon of oil if the pan becomes too dry.

6.Spice and tomato: Sprinkle in the turmeric powder, Kashmiri red chili powder, salt, and black pepper. Stir well to coat the vegetables evenly. Immediately add the chopped tomatoes. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to break down and release their juices, creating a light sauce.

7.Combine and finish: Gently fold in the scrambled egg pieces. If the mixture seems too dry, add 1 tablespoon of water to create a little moisture. Taste and adjust salt if necessary. Cook for one final minute to heat through.

8.Serve immediately, garnished generously with fresh chopped cilantro.