Bell Pepper Kurma
This recipe uses smaller colored bell peppers, perfect for a vibrant and flavorful kurma. Ideal for those in the US, these peppers can be found at any Costco.
Ingredients
- 5 units Bell pepper (Use the colorful longer ones. Mix and match the colors for this recipe.)
- 1 medium Onions
- handful Curry leaves
- to taste Mustard seeds
- to taste Cumin seeds
- to taste Ginger (Grated)
- to taste Garlic cloves (Grated)
- for garnish Coriander leaves
- to taste Plain yogurt
- as needed Oil
- 1 teaspoon Kasoori methi
- 0.5 teaspoon Garam masala
- to taste Coconut, grated
- to taste Poppy seeds
- to taste Cashews
- to taste Coriander powder
- to taste Red chilli powder
- to taste Cloves
- to taste Green cardamom pods
- to taste Cinnamon stick
- 1 teaspoon Salt (Adjust to taste)
- as needed Water (To achieve desired consistency)
Instructions
- 1Create two vertical slits in each bell pepper without cutting them open.
- 2Using a mixer grinder, grind all ingredients listed under 'For grinding' into a smooth paste.
- 3In a kadai, heat oil and add the bell peppers. Cover with a lid and cook, stirring every 5 minutes, until the peppers are tender. Remove and set aside.
- 4In the same kadai, add more oil if needed. Add mustard seeds and cumin seeds, allowing them to splutter.
- 5Add onions and curry leaves to the kadai. Sauté until the onions are translucent.
- 6Stir in the grated ginger and garlic, followed by the ground paste. Cover and cook for 3-4 minutes.
- 7Remove the lid and add water to achieve a semi-gravy consistency. Stir in the yogurt and mix well.
- 8Add the cooked bell peppers back into the kadai. Cover and simmer on low heat for about 6 minutes.
- 9Remove the lid and add kasoori methi and garam masala. Simmer uncovered for an additional 3 minutes.
- 10Garnish with coriander leaves and serve hot with roti.
