Wednesday, August 29, 2012

Capsicum Curry


Capsicum - 2
Onions - 2
Tomatoes - 2
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 tsp
Fresh Cream - 2 tbsps
Sugar - 1 tsp
Salt to taste
Oil - 3 tbsps

For Gravy:

Onions - 3
Tomatoes - 2
Garlic Cloves - 5
Coriander Leaves, chopped - 1/2 cup
Cashew nuts - 6


  1. Grind all the ingredients for gravy into a smooth paste without adding any water.
  2. Chop tomatoes and onions. keep aside.
  3. Cut capsicum into small vertical slices.
  4. Heat oil in a pan, add chopped onions. Saute until translucent.
  5. Add capsicum slices and saute until they turn slightly soft.
  6. Now add chopped tomatoes and saute until soft they turn soft.
  7. Add turmeric powder, red chilli powder, sugar and salt. Mix well.
  8. Mix in the ground paste and fry until the raw smell of the paste disappears.
  9. Adjust the consistency of the gravy by adding approx. 1/2 cup of water. Mix well and let it cook for 4-5 minutes.
  10. Now add fresh cream. Mix well.
  11. Turn off the heat. Serve hot with phulkas or rotis.


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