1 large capsicum, cut into squares
1 Tbsp cashew nuts
1 tsp black sesame seeds
1 large tomato, roughly chopped
1 medium sized onion , roughly chopped
1 inch piece ginger, roughly chopped
3-4 garlic cloves, roughly chopped
3 green chillies
1 tsp coriander seeds
1 bay leaf
1/2 tsp cumin seeds
1 tsp chilli powder
1/2 tsp garam masala powder
3- 4 Tbsp oil
salt to taste
- In a pan, dry roast the cashew nuts . Once they start to change color to light brown, add the sesame seeds too and roast until the nuts are roasted well.
- Once cooled, powder this nut and sesame mixture and keep it aside.
- In the same pan, add 1 Tbsp of oil and roast the capsicum pieces until they are almost roasted(the skin of capsicum should be speckled brown). Remove the capsicum pieces from the pan and set it aside.
- Grind together the onion, tomato,ginger, garlic,green chilies and coriander seeds into a fine paste and set aside.
- In the same pan that the capsicum was roasted, heat 3 tbsp of oil. Add the cumin seeds, cloves and bay leaf to the oil and saute for a few seconds.
- Pour the grinded onion tomato mixture and cook until the water evaporates from the gravy and it turns almost dry.
- Add the chilli powder and salt.Cook for a minute and then add 1 1/2 cup of water(you can add more water depending upon how thick you want your gravy to be). Mix well and let it come to a boil.
- Now stir in the nuts powder and roasted capsicum. Let it cook for about 3-4 minutes. Add more water if you feel the curry is too thick.
- Sprinkle the garam masala powder finally and mix. Serve hot with piping hot chapatis or parathas.
Recipe adapted from here with slight modifications