Wednesday, April 24, 2013

Red & Yellow Capsicum Masala


Red Capsicum - 2
Yellow Capsicum - 2
Onion - 1 large
Tomatoes - 2
Spring Onion, chopped - 1/2 cup
Nigella/Kalonji Seeds - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/2 tsp
Sugar - 3/4 tsp
Garam Masala Powder  - 1 tsp
Coconut milk - 1 1/2 cups
Fresh Cream - 2 tbsps
Salt to taste
Oil - 5 tbsps

For Grinding:

Onions - 3
Ginger - 1 inch long piece
Garlic Cloves - 5
Coriander Leaves - a small bunch
Green Chillies - 3

  1. Blend all the ingredients for grinding together into a smooth paste without adding any water.
  2. Chop tomatoes.
  3. Heat 3 tbsps oil in a pan, add ground paste and fry until brown.
  4. Add tomatoes and saute until it turns soft and mushy.
  5. Cut capsicums and onions into 1" squares
  6. Heat remaining oil in a pan, add nigella seeds.
  7. When the nigella seeds start sizzling, add chopped onions and saute until translucent.
  8. Now add capsicum pieces and saute for a 5 minutes.
  9. Add turmeric powder, sugar, salt, red chilli powder and garam masala powder. Mix well.
  10. Now browned onion paste. Mix well.
  11. Pour in the coconut milk and mix well.
  12. Let it cook for a few minutes.
  13. When the gravy starts boiling, add chopped spring onions. Mix well.
  14. Turn off the heat, pour in fresh cream and mix well.
  15. Serve hot with rotis, phulkas etc.,


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