Saturday, October 31, 2015

CAPSICUM MASALA


NEEDED;
3  capsicum - cubed
2 tsp  roasted peanut
little cashewnut
chilly powder
salt
garam masala
turmeric powder
1/4 tsp sugar
corriander - for garnishing
fresh cream - (opt)
oil - 1 or 2 tbsp

TO GRIND 
2 big tomatoes
small piece ginger
4 flakes garlic
1 tsp dhaniya / corriander seeds
1 big onion

grind all the above said items to a paste.

METHOD;

  • Powder cashewnut and peanut together and keep aside .
  • in a wok add 2 tsp oil and fry the capsicum , for 2 minutes . remove and keep aside.
  • in the same wok add 1 tbsp oil and add the ground tomato onion paste .
  • cook on a medium flame till the oil seperates.
  • add chilly powder, salt , turmeric , garam masala, 1/4 tsp sugar.
  • add 1 /2 to1 cup water as required . (c to the gravy consistency and add water)
  • add the capsicum , cook for few minutes .
  • add cashew peanut powder , mix well .
  • add fresh cream at last and remove .
  • garnish with corriander.


note;
capsicum should be little crunchy , so we r adding atlast.





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