In the same pan, add a little oil and heat it up on a medium flame once more.
Once warm, add the cumin seeds and allow them to become fragrant, which will take about 30 seconds.
Next, add the paste you prepared and mix it well. Reduce the flame to medium-low, mix well, and allow the ingredients to cook together for a minute or so, until the oil separates.
Add the masala powder: garam masala, red chili powder, coriander powder, and turmeric powder. Mix well once more and allow the spices to cook, which will take approximately 2-3 minutes or until they separate from the oil.
At this stage, add the mature chopped tomato and the diced potato, which is an optional ingredient in this capsicum masala recipe. Mix well, cover the saucepan with a lid, and allow to cook on a low flame for 6-8 minutes.
Remove the lid from the saucepan, and add the chopped green bell peppers and a cup and a half of water. Mix well, cover the pan once more, and allow to cook for another 6-8 minutes, until the potatoes are cooked and the bell peppers are still a little crunchy.
At this stage, you can add a little more water if you like your capsicum masala curry a little more liquid, but ensure you bring it to a light simmer for a minute or two before serving, should you wish to do so.
Before serving, sprinkle some cilantro leaves [fresh coriander leaves] on top, and serve with fragrant pulao rice, or Indian flat breads.