Aloo capsicum curry | Potato & bell pepper gravy for chapathi & Rice

Cuisine Style: North India | Cooking Time: 20 minutes | To Serve: 4 | Type: Curry, Masala, Gravy | Take With: Roti,Chapati,Paratha,Naan,Rice

Ingredients

• Potato – 1 cup [peel then skin & cut into cubes]
• Carrot – ½ cup [cut into cubes]
• Capsicum - ½ cup[Cut into squares]
• Onion – 1 [finely chopped]
• Ginger & garlic – 2 tbsp [grated]
• Green chilli – 1 [slit]
• Curry leaves – 1 spring
• Coriander leaves - 3 springs [chopped]
• Tomato puree – 1 ½ cup
• Cashew nut paste – ½ cup
• Curd – 2 tbsp [fully whisked]
• Cumin seeds – 1 tbsp
• Green cardamom - 3
• Bay leaves - 1
• Cloves - 3
• Cinnamon stick – ½
• Turmeric & Red chilli powder – ½ tbsp
• Cumin, coriander & pepper powder – 1 ½ tbsp
• Garam masala powder – ½ tbsp
• Salt to taste
• Butter – 1 tbsp
• Oil – 2 tbsp
• Water as needed

Method

• Parboil Boil carrot & potatoes.
• Heat Oil & butter in a pan, add cumin seeds, cinnamon stick, bay leaves & green cardamom.
• Then add onion sauté till raw smell out. Add Ginger and garlic paste saute.
  Add green chilli, curry leaves & capsicum sauté.
• Add Parboiled carrot & Potatoes, add salt, turmeric & red chilli powder sauté.
• Add tomato puree mix well & cook till raw smell out.
• Add cashew nut paste mix well. Then add coriander, cumin & pepper powder.
• Add garam masala powder. Add curd / fresh cream mix well then cut off heat. Add chopped coriander leaves.
• Garnish with butter and serve hot with rice ,chapati, naan, idly or dosa.