Heat oil in a sauce pan and saute the onions.

Add in the ginger garlic paste, and let cook for a minute

Add in the curry powder and stir

Add in the tomatoes and cook to a paste

Add in the rest of the spices and give a good stir

Add in the bell pepper

Add in 125 g water and let simmer

Dip in the dish pieces and cover. Let simmer for at least 20 minutes, or until the liquid reduces by half

Add in the chopped dhania

Serve with ugali

Enjoy