Capsicum Masala Curry

Ingredients

• 250 gms Capsicum (Chopped into medium-sized cubes)
• 1.5 cup Onions (Onion petals)
• 4 tbsp Oil
• 3 tbsp Butter
• 1.25 tsp Salt
• 1 tsp Red Chilli Powder
• 0.75 cup Water
• 1 tsp Garam Masala (Garam masala powder)
• 4.5 tbsp Cream (Fresh cream)
• 1 tbsp Coriander Leaves
• 5 unit/count Tomatoes
• 4 tbsp Cashews
• 1 unit/count Bay Leaves (Small)
• 5 unit/count Cloves
• 3.5 unit/count Green Cardamom Pods
• 1 tsp Ginger Garlic Paste

Instructions

1. 1In a pan, heat oil and butter. Add cloves, green cardamom pods, and bay leaves, and sauté for 30 seconds. Add onions and cook until translucent. Stir in ginger garlic paste and cook until the raw aroma dissipates. Add tomatoes and cashews, cook until tomatoes are mushy, then set aside to cool. Grind into a fine paste.
2. 2In a separate pan, fry onion petals in oil until translucent. Remove and set aside. In the same pan, add more oil and cook capsicum pieces over low heat, covering with a lid and stirring occasionally, until tender. Set aside.
3. 3In a kadai, heat oil and butter, then add the ground gravy paste. Stir in salt and red chilli powder. Cover and cook until the oil separates from the paste.
4. 4Pour fresh cream into the gravy and cook for 2 minutes. Add the cooked onion petals and capsicum pieces. Stir in water and garam masala powder.
5. 5Cook the mixture for about 5 minutes. Garnish with coriander leaves and serve hot.