Capsicum And Onion Masala Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, ginger-garlic paste, and chopped onions. Sauté until the onions turn golden brown.
• STEP 2.Add chopped capsicum and cook until they are slightly tender.
• STEP 3.In a blender, puree tomatoes, green chilies, and cashews. Add this mixture to the pan and cook until the oil separates.
• STEP 4.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for a few minutes.
• STEP 5.Finally, add water and simmer the masala for 5-7 minutes until it thickens.
• STEP 6.Garnish with fresh coriander leaves and serve hot with roti, naan, or rice.

Cooking Tips

• You can use a mix of different colored capsicums to make the dish more visually appealing.
• For a spicier version, add more green chilies or red chili powder according to your taste.
• If you prefer a smoother gravy, you can strain the tomato-cashew puree before adding it to the pan.

Storage and Serving

• Leftover capsicum and onion masala can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the masala in a pan or microwave before serving.
• Serve the masala with roti, naan, or rice for a complete meal. It can also be enjoyed as a side dish with any Indian main course.