Methi capsicum masala reccipe

Another weekend comes up and thought of going out for lunch but was looking difficult due to kids’ classes. Also there was hardly any vegetables at home except for some basic stuffs. Hence thought of putting a meal of jeera rice, dal, eggs and a capsicum curry.

This capsicum curry has a nice flavourful base and is different from the usual curry base I do. Though I served it with jeera rice hubby dear is of the opinion that it will go well with rotis and parathas.

Anyway let me share the recipe.

Ingredients

Onion - 1 , roughly chopped

Tomatoes - 2, roughly chopped

Green chilli – 1/2

Ginger – 1 inch

Garlic – 2-3 cloves

Cashew nuts - 1 tbsp.

Peanuts – 1 tbspn

Coriander seeds – 1 tbsp

Kashmiri chillies – 2 whole ones (you can more if you want more colour)

Jeera – ½ tspn

Methi leaves – ½ cup (fresh leaves)

Capsicum – 2 medium ( chopped into cubes)

Turmeric powder – ½ tspn

Salt

Water - One cup

Method

• Keep a thick bottom kadai on stove and add oil, add the cashews, peanuts, coriander seeds, tomato, onion,  ginger, garlic,  green chillies and whole kashmiri chillies and sauté for a while, you can sauté it together until everything just wilt away and no need to brown it. Remove the contents to a mixer jar and let it cool.
• Make a paste of the mixture in the mixer.
• Keep the kadai on the stove again and add oil/butter/ghee
• Add jeera and once it splutters add the chopped capsicum. Sauté it for a while and then add the methi leaves (you could chop it if you want) and followed by the ground masala.
• Add turmeric powder, salt and required amount of water and bring the curry to a boil.
• Garnish with a pinch of garam masala or you could add whole spices in at any stage of cooking the curry
• Garnish with coriander leaves and serve hot.

Tips and notes: You may increase the number of kashmiri chillies for colour and heat.

You may also increase or decrease the level of water and adjust the consistency of the curry.

Thanks and regards

Chaithanya