Aloo Capsicum Gravy

Today's post is Aloo Capsicum Gravy. It pairs very well with rotis / rice. To make it Vegan, you can skip the milk and add more cashews to make it creamier.

Let's see how to make this.

Ingredients:

Potato 3 medium sized

Capsicum 1 (Can use any colour. I used Red Capsicum)

Onion 2 big

Tomatoes 3

Bay Leaf 1

Ginger 1 inch

Garlic pod 1 or 2

Green Chilli 1

Cashewnuts a handful

Milk 1 cup

Turmeric Powder 1/2 tsp

Garam Masala Powder 1 tsp

Cumin Powder 1 tsp

Coriander Leaves

Kasuri Methi

Cumin seeds 1 tsp

Salt to taste

Butter

Method:

• Boil the potatoes until soft

• Heat oil in a pan. Add ginger, garlic, green chilli & coriander leaves.

• Saute for a minute. Add the chopped onions. Saute until they turn translucent.

• Next add the chopped tomatoes. Saute until the tomatoes turn soft.

• Add cashewnuts, turmeric powder & salt. Let it simmer for 5 minutes.

• Switch off the flame. Allow it to cool. Once cooled, grind the above into a smooth paste.

• Heat butter in a pan. Add bay leaf, cumin seeds.

• When they splutter, add chopped capsicum. Saute well for 2 minutes.

• Next add the ground paste and red chilli powder.

• Saute well. Cover the pan with a lid and simmer it until the gravy thickens.

• Add the boiled potatoes, garam masala powder and the cumin powder.

• Mix well. Add milk.

• Saute well and allow it to simmer for 5 to 7 minutes.

• Switch off the flame. Garnish with Coriander leaves & Kasuri Methi.

• Enjoy hot with rotis or rice 😊. I paired it with Jeera Rice.