Hi
everyone, like I said I put up a simple lunch menu with pomegranate raita,
capsicum cashew masala, beetroot and potato tikkis/cutlets along with naan.
So here comes the next recipe from the menu. The thought of making this subzi/ veg gravy
came up was, where we reside, this is one gravy that everyone seems to order. Hubby has had this dish so many times and
that made curious and I always wondered when do I get to order one, but somehow, that hasn't happened till
now. So I thought why don’t I try it
once at home. Result, I quite liked it
and hubby said that it almost matches to the one he has tasted. So, easy and quick, this is how I made it.
INGREDIENTS:|
Green Capsicum
|
2 medium
|
|
Cashew nuts
|
15-20 nos
|
|
Onions
|
2 medium
|
|
Tomato
|
1
|
|
Coriander powder
|
1/2 tsp
|
|
Cumin powder
|
1/2 tsp
|
|
Turmeric powder
|
1/4 tsp
|
|
Chilli powder
|
1 tsp
|
|
Garam masala
|
1/2 tsp
|
|
Ginger garlic paste
|
1 tsp or 1/2 tsp each
|
|
Salt
|
As per preference
|
|
Oil
|
1 tbsp (15 ml)
|
|
Fresh cream
|
2 tbsp (30 ml)
|
|
Coriander leaves
|
To garnish
|
METHOD:
1. Wash and cut the capsicum into cubes and keep aside. In a pan add a
tsp of oil and sauté the cashew nuts till light golden.
2. Chop the onions and tomatoes roughly and grind them in a
mixer/grinder adding very little water to a fine paste.
3. In a pan add a tbsp of oil,
add in the onion and tomato paste sauté for 2-3 minutes then add in the
ginger garlic paste and sauté till the oil separates.
4. Then add the turmeric powder, chilli powder, coriander and cumin
powder and mix well till combined. Sauté
for 2 minutes.
5. Add in the capsicum, cashews, salt and about 1/2 a cup of water and let
it simmer on low flame for 15 minutes or until the capsicum cooks well.
6. Add the cream and garam masala and mix well.
7. Serve hot garnished with coriander leaves and cream.
NOTES:
1. This measure serves 3 people.
2. You could use whole ginger and garlic. If using whole, then grind it along with the
onion and tomatoes. About an inch of
ginger and 2-3 garlic pods.
