Ingredients
4 potatoes sliced length wise 1/2″ wide
2 onions sliced lenghtwise
2 bell peppers sliced lengthwise
3/4 tsp. jeera powder
1 tsp. dhania powder
1 tsp. garam masala
1/4 cup whipping cream or fatfree sour cream
1 tbspn. tomato puree
butter or oil
1/2 tsp. jeera
hing
1 tsp. kasuri methi powder (dry methi leaves)

Method
Heat butter or oil in a pan, add jeera and hing, Add onions to it and fry for 1-2 min.
Until slightly browned. Add bell peppers to this and fry further.
Add potatoes and cook on medium heat. Add small water and cook covered.
Mix tomato puree and whipping cream in a separate bowl.
When the vegetables are nearly cooked add the dry spices, and cook further.
When fully cooked add the puree /cream mix to the vegetables.
The vegetables should be cooked until small dry (you do not need too much gravy).
Add the kasuri methi, stir and switch off the heat .
To retain the flavor of methi you should not cook it further.
Serve hot with parathas.