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This Green Peas & Capsicum Masala is prepared by cooking green peas and capsicum in a coconut and cashew nut based gravy.
Ingredients:
Capsicum – 1
Onions – 2
Tomatoes – 1
Fresh Green Peas – 1/2 cup
Ginger Garlic paste – 1 tsp
Sugar – 1 tsp
Red Chilli Powder – 1 tsp
Garam Masala Powder – 1 tsp
Salt to taste
Oil – 2 tbsps
For Gravy:
Coconut, grated – 1/2 cup
Cashew nuts – 1 1/2 tbsp
Fennel Seeds – 1/2 tsp
Cinnamon – 1/2 inch long piece
Cloves – 3
For Garnishing:
Coriander Leaves
Method:
- Chop onions, tomato and capsicum.
- Heat oil, add chopped onions and ginger garlic paste. Saute until until onion turns translucent in color.
- Add capsicum pieces. Saute until capsicum is cooked.
- Now add chopped tomato and green peas. Saute until tomato turns soft and mushy.
- Mix sugar, red chilli powder, garam masala powder and salt into the sauteed vegetables.
- Meanwhile, dry roast all the ingredients for gravy separately and blend together adding little water, into a smooth paste.
- Add this blended paste to the sauteed vegetables.
- Cook on medium flame for 4-5 minutes, adjusting the consistency by adding little water.
- Serve hot garnished with coriander leaves.