Capsicum masala curry for roti and rice


Capsicum masala curry for roti and rice


Cuisine Style: North india | Preparation&Cooking Time: 20 minutes | To Serve: 4 | Type : Curry,Masala, Gravy | Take with : Rice, idli, dosa, roti, paratha

Ingredients

  • Yellow, Red, green capsicum – 1 ½ cup
  • Tomato – 1 [chopped]
  • Onion – 1 [finely chopped]
  • Ginger – 1 tbsp [finely chopped]
  • Garlic – 1 tbsp [finely chopped]
  • Green chilli - 1 [chopped]
  • Curry leaves – 1 spring
  • Coriander leaves – 2 springs [chopped]
  • Cashew nuts – 6
  • Roasted gram – 1 tbsp
  • Poppy seeds – 1 tbsp
  • Milk – ¼ cup
  • Curd – 2 tbsp
  • Cumin seeds – 1 tbsp
  • Cloves – 2
  • Cinnamon – ½
  • Star anise – ¼ flower
  • Bay leaves – 1
  • Green cardamom – 1
  • Kashmiri red chilli powder – ½ tsp
  • Turmeric powder – ¼ tsp
  • Garam masala powder – ½ tsp
  • Oil – 2 tbsp
  • Salt to taste
  • Water as needed

Method

  • In a mixer jar add cashew nuts, roasted gram, & poppy seeds grind without water.
  • Then add milk finely grind & keep aside.
  • Heat oil in a pan add cloves, cinnamon, star anise, bay leaves, & green cardamom sauté.
  • Add cumin seeds let it splutter.
  • Then add onion sauté till light brown.
  • Add ginger, garlic, green chilli & curry leaves sauté.
  • Add capsicum sauté well. Then add tomato, turmeric, red chilli powder sauté till soft.
  • Then add water & let it boil.
  • Add cashew nut paste, garam masala powder mix well & let it boil.
  • Add curd let it boil on low flame. Finally add coriander leaves & cut off heat, serve hot with rice, roti, naan, paratha

Capsicum masala gravyWhite chickpeas chana gravy


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