Capsicum Masala
Capsicum in a onion tomato gravy flavored with dried fenugreek leaves and peanut-spice powder
Ingredients
- Capsicum - 2 medium
- Onion - 1 large finely chopped
- Green chilly - 1
- Garlic - 2
- Ginger - 1/2 inch piece
- Tomato - 2 medium
- Jeera / Cumin - 1 tsp
- Turmeric powder - 1/4 tsp
- Red chilly powder - 1/2 tsp
- Kasuri methi / Dried fenugreek - 1 tsp
- Garam masala - 1/2 tsp
- Oil - 1 tbsp + 1 tsp
- Salt - to taste
To roast and grind
- Peanuts - 1 tbsp
- Coriander seeds - 1 1/2 tsp
- Sesame seeds / Ellu - 1 tsp
- Fennel seeds / Saunf / Perumjeerakam - 1/4 tsp
- Black pepper - 3 to 4
Instructions
- In a pan dry roast coriander seeds, sesame seeds, fennel seeds and black pepper until nice aroma comes. Keep aside to cool.
- In the same pan, roast the peanuts. Allow to cool. Grind everything together to a fine powder.
- Puree the tomatoes and set aside. Coarsely grind green chilly, ginger and garlic.
- De-seed the capsicum and cut into dices.
- Add 1 tsp oil to a pan on medium heat and add the diced capsicums. Fry the capsicum till they become soft. Set aside.
- In the same pan add 1 tbsp oil and add jeera. When it sizzles, add the green chilly-ginger-garlic paste and fry for a minute.
- Now add the onions and fry till the onions become golden.
- Add turmeric powder, red chilly powder, ground peanut masala powder, kasuri methi and mix well. Fry this for around 3-4 minutes.
- Then add the tomato puree, salt and saute this till the tomato mixture becomes thick.
- Now add 1/2 cup water and bring to boil. Simmer and add garam masala and capsicum.
- Let capsicum simmer in the gravy for 3-4 minutes, then remove from heat.
Notes
- The capsicum should be slightly crunchy after frying.
- Do not cook the capsicum for a long time in the gravy.