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Capsicum in cashew gravy
Category : Vegetables, North indian, Daals and curries
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
- Soak cashewnuts, poppy seeds and grated coconut in water for 10-15 mins and then grind to a smooth paste.
- Heat oil in a kadai (frying pan), add cumin seeds when oil is hot.
- Add finely chopped onions and garlic and fry till golden brown.
- Add capsicum, turmeric powder, red chilli powder, punjabi garam masala, jeera powder and salt to taste and fry till capsicum is cooked.
- Add milk and ground paste and cook for 15-20 mins on a slow flame til oil separates.
- Add coriander leaves at the end for garnishing and serve hot with steamed rice/chapathi/roti.
Ingredients:
2 cups - milk
6 - capsicum, chopped finely (medium size)
6 - onions, chopped fine (medium size)
15 - garlic cloves, chopped fine
1/2 tsp - turmeric powder
1 tbsp - red chilli powder
1/2 tsp - punjabi garam masala powder
1/4 tsp - jeera powder
3/4 tsp - poppy seeds
2 tbsp - grated coconut
10 to 12 - cashewnuts
1/2 tsp - cummin seeds
2 cups - milk
6 - capsicum, chopped finely (medium size)
6 - onions, chopped fine (medium size)
15 - garlic cloves, chopped fine
1/2 tsp - turmeric powder
1 tbsp - red chilli powder
1/2 tsp - punjabi garam masala powder
1/4 tsp - jeera powder
3/4 tsp - poppy seeds
2 tbsp - grated coconut
10 to 12 - cashewnuts
1/2 tsp - cummin seeds
RECIPES BY LAKSHMI
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