Prep time: 6 minutes
Cook time: 10 minutes
From Ruta Kahate's "Quick-Fix Indian."
2 tablespoons canola or peanut oil
1/4 teaspoon cumin seeds
1/4 teaspoon turmeric
8 ounces green bell peppers, cut in 1-inch strips
8 ounces medium Yukon gold or white potatoes, halved lengthwise and cut into 1-inch strips
1/4 teaspoon cayenne
1/2 teaspoon ground coriander
Heat oil in a large wok over high heat. When oil just begins to smoke, add cumin and cover.
When sputtering stops, stir in the turmeric. Quickly toss in the bell peppers and potatoes. Toss well, then add the cayenne, coriander and salt. Toss again, cover and cook over medium heat until the potatoes are cooked through.