Capsicum Curry
- luvlittlehearts
- Mar 24, 2016
- 1 min read
Ingredients 1/4 cup ground nuts
1 tablespoon white sesame seeds
3 onions
1 ½ tomatoes,
1/2 cup sunflower oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
4 cloves garlic
1 1/4 teaspoons Kasuri methi
1 1/4 tablespoons red chili powder
1 1/4 teaspoons salt
3 cups cubed capsicum
1 cup Water Method: Toss the groundnuts in a hot pan over low flame for 2-3 minutes and keep them aside. Dry roast the sesame seeds in the pan for a couple of minutes till they start to change color. Grind the groundnuts and sesame seeds to a fine powder. Grind onions to a smooth paste. Heat 4 tablespoons of oil in a nonstick pan. Toss in cumin seeds and mustard seeds and let them splutter. Pour in onion paste. Sauté for 5 minutes over medium flame till the water has evaporated. While the onions are cooking, mash up the garlic cloves and add them to the pan along with red chili powder. Sauté for about 3 more minutes over low flame till the mixture is fragrant. Grind the tomatoes. Pour the tomato paste into the pan. Add oil to the pan as and when the mixture catches to the bottom of the pan. Sauté till the gravy is thick and oil appears on the surface. Mix in the powdered groundnuts, sesame seeds and kasuri methi. Add capsicum and sauté for a couple of minutes. Pour in water, season, cover and cook till capsicum is done.
Happy Cooking!
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