Main Course

CAPSICUM ONION MASALA | RESTAURANT STYLE


I don’t have a lot of pictures of this soulful gravy, because it was so so divine, I just wanted to eat this ASAP. I always plan to take good pictures, but I’m also so hungry when the food is ready, that I rush into things like this. I like it hot 😉 Thank you for the eye-roll. I crack stupid jokes when I am excited. So back to this recipe, this is something you may not have tried before, so please do make this once. YOU WILL LOVE IT. I’ve made this twice so far and it’s turned out great! You can make this especially on days when you have nothing at home and spot a capscicum and an onion lying around, begging to be made some use of! This tastes like the kind of sabji you’d try out at a restaurant, but you can make it at home which is amazing, right? It’s gluten free too. So make, eat and please do leave comments if you’ve liked this recipe. Suggestions, Criticisms, all welcome!

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INGREDIENTS
1 Tbsp Oil
1 Capsicum
1 Onion
Salt to taste
1 Tsp Cumin Seeds (Jeera)
1 Onion
1 Tbsp Gram Flour (Besan)
2 Tomatoes
2 Tsp Ginger Garlic Paste
2 Tsp Coriander Powder
1 Tsp Kashmiri Red Chilli Powder
1 Tsp Turmeric Powder
2 Tbsp Yogurt
Water
1/2 Tsp Garam Masala
2 Tbsp Coriander Leaves

METHOD

  • Dice a Capsicum & Onion into big square chunks like you would use in skewers while making a barbecue. Separate the Onions into individual pieces.
  • Add these to a pan with hot oil. You can use refined oil. I’ve used Mustard oil.
  • Season with a little salt and toss and cook until you see tiny brown spots on the Capsicum. You don’t have to cook this completely.
  • Take them out on a plate and in the same pan with the leftover oil, splutter Cumin Seeds. You can add more oil if you want.
  • Add one finely chopped Onion and sauté until translucent. You don’t have to brown the onions.
  • Lower the flame and add Gram Flour. Keep stirring and roast for 5 minutes until you get a nice aroma .
  • Add finely chopped Tomatoes to this and cook further until they soften and the mixture looks well blended in. This should take another 5 minutes.
  • Now add Ginger Garlic Paste and mix well for a minute.
  • Also add Coriander, Red Chilli & Turmeric Powders and mix well.
  • Whisk Yogurt and add this to the above and blend in well.
  • Add Water to get a thick gravy consistency. Don’t add too much water.
  • Cover and cook for 10 minutes on a low flame, occasionally stirring.
  • Add Salt & Garam Masala.
  • Also add the sautéed Onion & Capsicum slices.
  • Mix everything well. Cover and cook for another 5 minutes.
  • Garnish with freshly chopped Coriander Leaves.
  • Serve with hot Rotis/Naan.
  • Don’t forget to Like, Follow, Subscribe. Would love to read your comments too!
ABOUT ME
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Divyashree Mangalorkar Gupta
TRAVEL & FOOD ENTHUSIAST
6 Countries & many more to go
Mumbai, India

divyashree.mangalorkar@gmail.com

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