Ingredients:

• 4 – green bell pepper, cut into 1 inch cubes
• 2 – onions, finely chopped
• 1 – tomato, finely chopped
• 2 tsp – peanuts, dry roasted and skinned
• 1 tbsp – Cumin seeds
• 1 tbsp – Coriander seeds
• 6-7 – dry Red Chillies
• 1 small – Cinnamon stick
• 4 – Cloves
• 2 – Cardamom
• 1/2 tsp – ginger-garlic paste
• 1/2 tsp – Turmeric powder
• 1 tsp – Red Chilli powder
• 1/2 tsp – Garam Masala
• 2-3 tbsp – cashew/almonds, chopped/sliced
• Salt to taste
• 1/2 tsp – Sugar

Method:

1. For the paste (masala): Dry roast peanuts for a few minutes and deskin them
2. Dry roast cumin seeds, coriander seeds and red chillies separately and let them cool
3. Dry roast cinnamon, cloves and cardamom together and let them cool too
4. In a blender/mixer grind together peanuts, cumin seeds, coriander seeds, red chillies, cinnamon, cloves, cardamom, half portion of chopped onion, 1 tomato and cashew/almonds into a smooth paste adding water.
5. For gravy: In a pan, saute the remaining chopped onion till golden brown.
6. Add ginger-garlic paste and chopped tomatoes and fry till the tomatoes and onions are tender and soft.
7. Add chopped bell pepper/capsicum
8. Add turmeric powder, chilli powder, garam masala and fry for 4-5 minutes on medium heat.
9. Add the ground masala paste, salt and sugar and fry for 30-45 minutes on low to medium heat till oil separates on sides.
10. Once done, add coriander leaves while serving
11. Best served with phulkas, roti, naan and even hot white rice.

Recipe courtesy of Lakshmi