Cut potatoes into even 1.5 cm cubes.

Microwave method: Toss with a pinch of salt and microwave on high for 3 minutes until about 70% cooked — tender at the edges but still holding their shape.

Stovetop alternative: Blanch in boiling salted water for 4–5 minutes, then drain immediately.

Heat oil in a wide kadai over medium-high heat until it shimmers.

Add cumin seeds and fennel seeds. Sizzle for 30 seconds until golden.

Add asafoetida (hing) and stir once.

Add sliced onions and cook on medium-high heat for 4–5 minutes, stirring occasionally, until translucent with light colour at the edges.

Push onions to the side. Add ginger-garlic paste and green chillies. Stir-fry for 1 minute until the raw smell is gone.

Add chopped tomatoes, coriander powder, cumin powder, turmeric, red chilli powder, and salt.

Cook on medium heat for 3–4 minutes, stirring, until the tomatoes break down into a thick masala and oil separates at the edges.

Add the par-cooked potato cubes and capsicum pieces. Toss so the masala coats everything.

Turn heat to medium-high and cook uncovered for 5–6 minutes, stirring every 1–2 minutes.

Cook until potatoes are golden at the edges and capsicum is tender but still has a slight crunch.

Sprinkle chaat masala and garam masala over the sabzi. Toss once.

Remove from heat. Scatter fresh coriander and squeeze over lemon juice. Serve hot.