Capsicum masala

CAPSICUM MASALA

INGREDIENTS TO MAKE GRAVY

• 3 medium size capsicum
• 1 big onion very finely chopped
• 2 tomatoes puree
• ½ cup  fresh curd , not sour
• 2 tsp coriander powder
• ¼ tsp chaat masala
• ½  tsp turmeric powder
• ½ jeera pwdr
• 2 tsp kashmiri red chilli pwdr
• tsp kitchen king  masala
• 2-3 tbsp oil
• ½  tsp cumin seeds
• 1 tsp fennel seeds /saunf
• 1/4 tsp fenugreek seeds
• tsp ginger garlic paste
• Salt to taste
• ½ tsp sugar
• 2 tsp roasted gram flour (besan )
• 1 or 2 tsp dry kasoori leaves

NOTE PLEASE USE FRESH CURS AMS NOT SOUR

PREPARATION

Dry roast the besan till aromatic , colour should not change .

Clean , wash and wipe the capsicum. Chop it in desired size. I chopped it small , so that kids don’t discard it .

Make a mixture of curd and the dry masala pwdrs .

METHOD

Heat oil in a pan .

Add the capsicum and stir fry for 3 to 4 mins .

Till colour changes a bit . It should not be fully cooked – it should have a crunch .

Drain and remove it .

In the same oil , add jeera + fennel seeds + fenugreek seeds .

Stir fry for few seconds – don’t burn it .

Add onions and stir fry till translucent .

Add ginger garlic paste  and stir fry till raw smell leaves.

Add tomato puree + sugar+ salt and stir fry till oil separates.

Add the roasted besan and stir fry for a min .

Add the curd + masala mixture and mix well.

Stir and cook for 1 min .

Add ¾ or  1 cup water and mix well .

Cover and cook for 3 to 4 mins on medium to low flame  .

Open and mix well .

Add the capsicum and mix well .

Simmer on low flame for 1 min .

Add the crushed kasoori methi , mix well and off the flame.

Serve hot with any Indian bread items .,

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