Wash, Peel and cut the potatoes into strips. Core the seeds of the pepper and cut them into long strips.
Heat oil in a Deep Pan, add cumin seeds. Once they splutter add asafoetida and the potatoes.
Saute them until they are half cooked and begin to crisp around the edges. Add a few sprinkles of water, if you feel the potatoes are getting stuck to the bottom of the pan.
Add the Peppers, Turmeric Powder, Chilli Powder 1/2 the portion of salt and give it a good stir. Place the lid and allow them cook for 4-5 minutes. Remember to check in between so that the vegetables do not get mushy.
Remove the lid, add coriander powder, garam masala and the remaining salt and stir well. Saute for another 2-3 minutes and serve Aloo Capsicum hot along with phulka's/ roti's.