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capsicum masala gravy curry

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Total Time 30 minutes
Ingredients Method Notes

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)

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 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.