Place a pan to heat. Add peanuts for dry roasting. As it's roasted remove its peel. Put in the blender jar, add water, and soak for some time.
Prepare the vegetables.

Next, grind the peanuts into a very smooth paste. Keep aside.

Next place a kadhai, add oil. Heat. Splutter cardamoms and cumin seeds. Add chopped onion and saute. As it turns brownish, add ginger garlic paste and continue sauteing. As the masala loses its rawness, add the chopped tomatoes.
Add salt, turmeric powder, coriander powder, cumin powder, sugar, black pepper powder, and curry powder.

Saute for some time at slow flame. Next add little water, mix, cover, and cook. Masala is ready, add the potato dice.

Mix all well. Cover and cook till potatoes become soft.

Now add the capsicum. Cover and cook. Capsicum must not be overcooked.
But there is no hard and fast rule, as because some people like it more cooked. So cook it till you get your preferred softness.
Next, add the peanuts paste. Mix well. Add little water. Cook in slow flame.

As all the flavors combine nicely, add some more black pepper powder. Mix. You can increase the amount of black pepper as you like.
Add a handful of chopped coriander and mint leaves.
Add water as required and continue cooking at medium heat.
As you get that perfect consistency. Switch the flame off.

Transfer into a serving dish. Garnish with coriander leaves.
Serve hot..
CAPSICUM ALOO goes well with rice/ roti/chapatti /poori and paratha.