capsicum masala gravy curry

capsicum masala gravy curry

capsicum masala gravy curryIam a die-hard fan of punjabi foods and the cuisine is finger-licking good!I adore its diverse range of dishes both vegetarian and non-vegetarian.Capsicum is a crunchy,glossy and a firm vegetable which cannot be cooked for long as it will loose all its crunchiness, flavor and color. The skin part is needed for this gravy so,should remove the white pith,seeds and cut into cube shapes or even big chunks.capsicum masala gravy curryRoast the chopped capsicum only till the skin is slightly browned and should be added to gravy at the end before switching off the stove.Instead of ready-made tomato puree you can use tomatoes and puree it.Can use peanuts alone instead of using all the three nuts.It is a typical North Indian gravy a punjabi style masala which tastes delectable with nan, pulav , chapathi and roti.

capsicum masala gravy curry

INGREDIENTS:

Capsicum (green) – 1 cup (chopped to cubes with seeds removed)
Tomato puree (have used ready-made) – 1/4 cup
Kasuri methi – 1 tsp
Salt to taste
Some chopped coriander leaves
Cumin -1 tsp
Oil – 4 tsp

To grind paste:

Ginger garlic paste – 1 tsp,1 green chilli and 2 big onions are made to a paste.

To roast and powder:

Cashews,badam and peanuts – 3 tbsp(a tbsp each)

 

METHOD:

1.First dry fry the nuts together and grind to a powder and keep ready.
2.Then in the same kadai add a tsp of oil and fry capsicum until glossy and lightly brown for 3-4 minutes, take away in a bowl.
3.Again in the same kadai add oil and heat up add cumin then the onion paste immediately add tomato puree and then salt.4.saute nicely till forms a mass then add the nuts powder and mix.
4.Now add needed water and let it boil and come to curry/gravy consistency.
5.Now add capsicum and chopped coriander leave for 2 minutes and switch off and serve with chapathi.

capsicum masala gravy curry

Total Time: 30 minutes

capsicum masala gravy curry

Ingredients

  • Capsicum (green) - 1 cup (chopped to cubes with seeds removed)
  • Tomato puree (have used ready made) - 1/4 cup
  • Kasuri methi - 1 tsp
  • Salt to taste
  • Some chopped coriander leaves
  • Cumin -1 tsp
  • Oil - 4 tsp
    To grind to paste:
  • Ginger garlic paste - 1 tsp,1 green chilli and 2 big onions are made to a paste.
    To roast powder:
  • Cashews,badam and peanuts - 3 tbsp(a tbsp each)

Instructions

  1. First dry fry the nuts together and grind to a powder and keep ready.
  2. Then in the same kadai add a tsp of oil and fry capsicum and until glossy and slightly colored for 3-4 minutes,take away in a bowl.
  3. Again in the same kadai add oil and heat up add cumin then the onion paste immediately add tomato puree and then salt .
  4. Saute nicely till it forms a mass then add the nuts powder and mix.
  5. Now add needed water and let it boil and come to curry/gravy consistency.
  6. Now add capsicum and chopped coriander and serve with chapathi.

Notes

Instead of ready made tomato puree you can use tomatoes and puree it. Can use peanuts alone instead of using all the three nuts. Roast the chopped capsicum only till the skin is slightly browned and should be added to gravy at the end before switching off the stove. I have used ginger garlic paste for grinding you can use whole garlic and ginger for grinding. Can use other colors like red and yellow capsicums or in combinations will be great.

Read about punjabi food over here: punjabi-cuisine

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