1. Sieve flour, sugar, salt together into a large cold bowl.
2. Cut in cold butter quickly, so that it won't melt.
3. Mix in with light fingers, till mixture is like breadcrumbs.
4. Add a few tbsp. icecold water, by sprinkling over flour.
5. Mix and form a smooth dough, but try to work quickly, with minimum handling.
6. Wrap dough in a clean polythene sheet or cling film.
7. Refrigerate for 30 minutes or till required.
8. Remove pastry dough, knead very lightly on flour-dusted clean surface.
9. Roll pie pastry to 2 inches more than plate size.
10. Press down into plate bringing up sides.
11. Snip off any overhanging dough.
12. Prick well all over with a fork.
13. Bake blind in preheated oven at 180^oC for 10 minutes.
14. Remove, allow to cool completely.
15. Slice potatoes into rounds.
16. Sprinkle ginger, garlic, lemon juice, garam masala powder.
17. Add salt, garlic or Tabasco sauce, mustard.
18. Toss lightly with fingers to coat all slices.
19. Keep aside to marinate for 10 minutes.
20. Layer bottom of pastry shell with potato slices.
21. Pour one third of white sauce, spread evenly over potatoes.
22. Repeat potato layer, topped with sauce, again potatoes, then sauce.
23. Sprinkle crushed peanuts all over sauce.
24. Sprinkle cheese over peanuts.
25. Dot with butter, arrange capsicum slices over cheese.
26. Sprinkle crushed herbs evenly over top.
27. Bake preheated oven, till top is lightly golden and crisp.
28. Oven temp. 170-180 for approx. 8-9 minutes.
29. Cool a little before cutting and serving warm.

Making time: 1 hour
Makes: 5-6 servings
Shelflife: Best fresh after baking