CAPSICUM GRAVY

This gravy  can be prepared the same way we prepare Paneer gravy varieties and Vegetable kuruma. Here we use only Capsicum instead of other items. The basic preparation is the same as other gravy recipes.

PANEER PARATHA WITH CAPSICUM GRAVY

INGREDIENTS:

Capsicum - 1

Onion - 1

Red chilly powder - 1 tsp

Garam masala - 1/2 tsp

Coriander leaves - a handful

Kasuri methi/dried fenugreek leaves - a little

Salt

Oil/ghee - 2 tsp

To Grind

Tomato - 2

Coriander seeds - 1 tsp

Ginger chopped - 1 tsp

Garlic -4

Poppy seeds - 1/2 tsp

Fennel - 1 tsp

Cloves - 2

Cinnamon - 1

Cashewnut - 5

Badam - 5

Coconut - 1/4 cup grated

METHOD:

1. Soak all the ingredients given to grind for an hour and grind to paste. Badam and cashew may be soaked for even more time.

2. In a tawa, heat oil/ghee and add chopped onions and saute for a while.

3. Add red chilly powder, garam masala and cook till raw smell goes off. 

4. Add the paste and cook on low flame. When it is half cooked add chopped Capsicum and required salt and stir well and close with a lid.

5. Add water and adjust to gravy consistency. Even the mixer jar used to make the paste can be run with little water and added so that the left over in the jar can be used and not wasted.

6. After the gravy is cooked well, taste for spice and salt and add little if needed.

7. Add chopped coriander leaves and crushed kasuri methi and mix well, switch off the flame.

8. Tasty Capsicum Gravy is ready to served with Chappathi/ paratha, naan, rice, roti, fried rice etc.

See also for Stuffed Paratha, Paneer paratha, Fried rice , Peas Pulav 

Note:

• Green chilly can be used instead of red chilly powder.
• A teaspoon of curd can be added after switching off the flame to enhance taste.