Friday, June 15, 2012

Green Peas & Capsicum Masala


Capsicum - 1
Onions - 2
Tomatoes - 1
Fresh Green Peas - 1/2 cup
Ginger Garlic paste - 1 tsp
Sugar - 1 tsp
Red Chilli Powder - 1 tsp
Garam Masala Powder - 1 tsp
Salt to taste
Oil - 2 tbsps

For Gravy:

Coconut, grated - 1/2 cup
Cashew nuts - 1 1/2 tbsp
Fennel Seeds - 1/2 tsp
Cinnamon - 1/2 inch long piece
Cloves - 3

For Garnishing:

Coriander Leaves


  1. Chop onions, tomato and capsicum.
  2. Heat oil, add chopped onions and ginger garlic paste. Saute until until onion turns translucent in color.
  3. Add capsicum pieces. Saute until capsicum is cooked.
  4. Now add chopped tomato and green peas. Saute until tomato turns soft and mushy.
  5. Mix sugar, red chilli powder, garam masala powder and salt into the sauteed vegetables.
  6. Meanwhile, dry roast all the ingredients for gravy separately and blend together adding little water, into a smooth paste.
  7. Add this blended paste to the sauteed vegetables.
  8. Cook on medium flame for 4-5 minutes, adjusting the consistency by adding little water.
  9. Serve hot garnished with coriander leaves.


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