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 – Cumin seeds

Method:

1. Soak cashew nuts, poppy seeds and grated coconut in water for 10-15 mins and then grind to a smooth paste.
2. Heat oil in a kadai, add cumin seeds when oil is hot. Add finely chopped onions and garlic and fry till golden brown.
3. Add capsicum, turmeric powder, red chilli powder, Punjabi garam masala, jeera powder and salt to taste and fry till capsicum is cooked.
4. Add milk and ground paste and cook for 15-20 mins on a slow flame till oil separates.
5. Add coriander leaves at the end for garnishing and serve hot with steamed rice/chapatti/roti.

Recipe courtesy of Lakshmi