Ingredients and Method to make Bell Pepper Korma
3 large red bell peppers (capsicum/simla mirch/ koda molagai) cut into 1/2 inch to 1 inch pieces (see notes)
2 medium red onions cut fine (pyaaz/vengayam)
3 medium tomatoes cut fine (tamatar/thakkali)
a thin sliver of ginger cut into tiny pieces (adrak/inji)
10 almonds (badam)
2 tbsp cashew nuts (kaju)
1 tbsp oil + 1 tsp oil
1/2 tsp fennel seeds (saunf/sombu)
1/2 tsp cumin seeds (jeera/jeeragam)
1 tsp coriander seeds (dhania)
4 to 5 green cardamoms (elaichi/elakkai)
1/2 tsp garam masala (or to taste) (can be substituted with any other curry powder)
To make your own garam masala check out this post.
1/2 tsp red chili powder (or to taste) (can be substituted with cayenne powder) (lal mirch)
salt to taste (namak/ uppu)
Soak almonds and cashew nuts in sufficient water to cover the two for about 30 minutes or so. Drain and grind the nuts to a smooth paste adding a little water as required, keep this paste aside.
In a heavy bottomed pan heat 1 tbsp oil. Add fennel seeds, cumin seeds and stir a couple of times. Then add coriander seeds and cardamom and stir a couple of times. Add onion and stir until onions turn transparent.
Add ginger, then tomatoes and cook until the tomatoes are soft and mushy. Remove from heat, cool and puree this mixture until smooth. Keep this pureed mixture aside.
In the same pan heat 1 tsp oil and add bell pepper pieces and saute until the peppers are tender crisp, not too soft yet a not too crisp. Add salt to taste, chili powder, garam masala and mix well.
Add the pureed tomato + onion mixture and simmer for a few seconds until the flavors mingle.
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Add the pureed nuts and water if required to achieve required consistency of gravy. Adjust salt to taste and garam masala to taste if required and simmer for a few more seconds.
Remove from heat and serve hot with some plain steamed rice/ jeera rice or phulkas/ rotis/ naans or kulchas
Notes:
I used only red bell peppers for this curry, but you can easily use green bell pepper or any other bell pepper or a combination of them too in its place.
3 large red bell peppers (capsicum/simla mirch/ koda molagai) cut into 1/2 inch to 1 inch pieces (see notes)
2 medium red onions cut fine (pyaaz/vengayam)
3 medium tomatoes cut fine (tamatar/thakkali)
a thin sliver of ginger cut into tiny pieces (adrak/inji)
10 almonds (badam)
2 tbsp cashew nuts (kaju)
1 tbsp oil + 1 tsp oil
1/2 tsp fennel seeds (saunf/sombu)
1/2 tsp cumin seeds (jeera/jeeragam)
1 tsp coriander seeds (dhania)
4 to 5 green cardamoms (elaichi/elakkai)
1/2 tsp garam masala (or to taste) (can be substituted with any other curry powder)
To make your own garam masala check out this post.
1/2 tsp red chili powder (or to taste) (can be substituted with cayenne powder) (lal mirch)
salt to taste (namak/ uppu)
Soak almonds and cashew nuts in sufficient water to cover the two for about 30 minutes or so. Drain and grind the nuts to a smooth paste adding a little water as required, keep this paste aside.
In a heavy bottomed pan heat 1 tbsp oil. Add fennel seeds, cumin seeds and stir a couple of times. Then add coriander seeds and cardamom and stir a couple of times. Add onion and stir until onions turn transparent.
Add ginger, then tomatoes and cook until the tomatoes are soft and mushy. Remove from heat, cool and puree this mixture until smooth. Keep this pureed mixture aside.
In the same pan heat 1 tsp oil and add bell pepper pieces and saute until the peppers are tender crisp, not too soft yet a not too crisp. Add salt to taste, chili powder, garam masala and mix well.
Add the pureed tomato + onion mixture and simmer for a few seconds until the flavors mingle.
The copyright of this content belongs to Veginspirations.com
Add the pureed nuts and water if required to achieve required consistency of gravy. Adjust salt to taste and garam masala to taste if required and simmer for a few more seconds.
Remove from heat and serve hot with some plain steamed rice/ jeera rice or phulkas/ rotis/ naans or kulchas
Notes:
I used only red bell peppers for this curry, but you can easily use green bell pepper or any other bell pepper or a combination of them too in its place.
