Ingredients:

• 2 cups – Milk
• 6 – capsicum, chopped fine (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 tbsp – Punjabi Garam Masala powder
• 1/4 tsp – cumin powder
• 3/4 tsp – Poppy Seeds
• 2 tbsp – grated Coconut
• 10-12 – Cashew nuts
• 1/2 tsp – Cumin seeds

Method:

1. Soak cashew nuts, poppy seeds, and grated coconut in water for 10-15 minutes, and then grind to a smooth paste.
2. Heat oil in a kadai (frying pan), and add cumin seeds when the 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, cumin powder, and salt to taste, and fry till the capsicum is cooked.
4. Add milk and ground paste, and cook for 15-20 minutes over a slow flame till the oil separates.
5. Add coriander leaves at the end for garnishing and serve hot with steamed rice/chapati (roti).

Recipe courtesy of Lakshmi Visveswaran