Heat the vegetable oil in a pan over medium heat. Add the cumin seeds and mustard seeds. Let them splutter.
Add the minced garlic and finely chopped onion. Sauté until the onion turns translucent.
Add the diced potatoes and cook for 5-7 minutes, stirring occasionally, until they start to turn golden brown.
Now, add the diced capsicum and continue to cook for another 5-7 minutes until both the potatoes and capsicum are tender.
Stir in the turmeric powder, red chili powder, and garam masala. Mix well to coat the vegetables evenly with the spices.
Season with salt to taste and cook for a few more minutes, allowing the flavours to meld.
Garnish with fresh coriander leaves.
