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 gravy