Capsicum Curry

Serves: 4

Green pepper2 largechopped
Onion1 largechopped
Tomato15 oz canpetite diced
Cinnamonsmall piece
Mace2 strands
Clove5 pieces
Fennel seeds1 tsp
Ginger1-inch piecegrated
Garlic2 clovesgrated
Saltto taste
Red chili powderto taste
Cumin powder1/2 tsp
Coriander powder1/2 tsp
For paste:
Roasted peanuts1/3 cup
Sesame seeds6 tsp
Melon seeds6 tspgrind to paste

  • Fry cashews for a few minutes in plenty of oil to desired crunchiness and set aside
  • Add cinnamon, mace & cloves to the same pan and fry till fragrant. Remove from the oil and grind the fried spices along with peanuts, sesame & melon seeds to a paste.
  • To the spice oil, add fennel seeds, onion, turmeric and cook until well done, then add ginger and garlic
  • Once alliums are fried, add tomatoes and cook for 10 minutes
  • Then add the ground paste, salt, cumin, coriander & red chili powders and cook for a few minutes
  • Add chopped peppers and cook until peppers are desired consistency (crunchy or soft)
  • Add lemon juice, adjust salt and red chili powder to taste & garnish with cilantro and fried cashews