Capsicum Masala Gravy Recipe

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Directions

• In a pan dry roast the peanuts, cashews, and sesame seeds and keep it aside and in a pan add oil and add cloves, black cardamom, and chopped onion and fry till they turn light golden in color.
• Add grated ginger and tomatoes and cook till they turn mushy and add salt, turmeric, red chili powder, coriander powder, fenugreek leaves and mix it nicely and fry till the mixture gets cooked well and begins to leave the sides.
• Keep it aside to cool and in a blender add the cooked onion- tomato masala and along with the peanuts, cashews, sesame seeds and blend to a smooth paste and keep it aside for later use.
• Heat oil in a wide pan and add cumin seeds and bay leaves and when the cumin begins to sizzle, add capsicum and green chilies and fry it nicely.
• Pour the blended mixture, red chili powder, turmeric powder, and coriander powder, water as needed and cook on a low flame till the gravy reaches the desired consistency and capsicum is soft.(do not over cook because overcooking will make the capsicums soggy.)
• Switch off the flame and serve with any Indian flat bread.

By Meghna Nath