I have never had a glimpse of this recipe nor tasted it anywhere. I just made this yesterday in my kitchen with whatever I had but it came out so well that I wanted to share it with you right away. I made this with simple rotis for dinner and I am sure it tastes great with even rice. I always like to experiment with gravies when I am having it with rotis, because I know that I can have anything with rotis 😉 mostly. But rice.. Na na na..NO. Everything does not taste the best with rice. I will have it if I have no choice. Food is always FOOD. I am learning and making sure I don’t waste food. I guess I am growing..Getting my sense.. 😀 Getting matured! 😀 Ok don’t imagine me to be too bad, I don’t havoc loads of food before but once in a while, I get up from the table without finishing the plate. Now NO 🙂 isn’t that a good habit? 😉
Replace the butter with oil
& replace cream& milk with coconut milk to make the recipe vegan!
We had a really nice weather yesterday. In October around 29°C in Montreal is just rare, luckily we got one, it’s usually cold around this time. So came from work, I made this 40 minutes. It was quick and easy to make, clicked pictures and went for walk to the beautiful Mount Royal and relaxed myself. And when I entered back home, the whole house had this beautiful aroma from capsicum and I loved it.
I usually have a soft spot for spicy foods, actually it’s hard for me to devour if the food is even little bland. But this one is not spicy at all and also tasty. Due to the presence of cream, onions and cashews, it is not spicy. You could see a tint of brown shade because of the onion I used. You can use yellow onion if you have one and also I need to say the different color peppers made the gravy even more appetizing.
- Bell Pepper – 5 small , 2 cups, diced
- Mushroom – ½ cup, chopped
- Cream – ¼ cup
- Milk – ½ cup
- Garam Masala – ½ tsp
- Butter – 1 tbsp
- Kasoori methi (dry methi leaves) – 2 pinches
- Sugar – 1 tsp
- Salt – 1tsp
To sauté & grind:
- Onion – 1
- Cashews – 8
- Green Chilli – 5
- Ginger – 1 small piece
- Cardamom – 1
- Garlic – 4
- Poppy seeds – 1tsp
- Soak 1 tsp of poppy seeds in a tablespoon of water. Keep it aside.
- In a kadai, heat butter, add cardamom, onion, green chili, ginger and garlic, Fry until onions are transparent. Cool down and add cashews.
- Blend it with the soaked poppy seeds (with water) and make a smooth paste. Do not add more water.
- Heat butter in a pan or kadai. Add the diced capsicum, mushroom and dry methi leaves. Keep sautéing for two minutes, till it becomes little soft.
- Now add the blended paste to it. Keep frying the masalas for a minute or two till the raw smell goes off without changing color.
- Then add 1 cup of milk, salt needed and ½ cup of water. Simmer for 5 minutes till it gets thick.
- Add the cream and simmer for some more minutes.
- Add 1 tsp of sugar and simmer for a minute and switch off.
- Garnish with coriander leaves.
2. Do not skip the cashews, it’s a binding agent.