Ingredients

• 2 cups - milk
• 6 - capsicum, chopped fine (medium size)
• 6 - onions, chopped fine (medium size)
• 15 - garlic cloves, chopped fine
• 1/2 tsp - turmeric powder
• 1 tbsp - red chilli powder
• 1/2 tbsp - Punjabi garam masala powder
• 1/4 tsp - cumin powder
• 3/4 tsp - poppy seeds
• 2 tbsp - grated coconut
• 10-12 - cashew nuts
• 1/2 tsp - cumin seeds

How to Make Capsicum in Kaju Gravy

• Soak cashew nuts, poppy seeds, and grated coconut in water for 10-15 minutes, and then grind to a smooth paste.
• Heat oil in a kadai (frying pan), and add cumin seeds when the oil is hot. Add finely chopped onions and garlic and fry till golden brown.
• Add capsicum, turmeric powder, red chilli powder, Punjabi garam masala, cumin powder, and salt to taste, and fry till the capsicum is cooked.
• Add milk and ground paste, and cook for 15-20 minutes over a slow flame till the oil separates.
• Add coriander leaves at the end for garnishing and serve hot with steamed rice/chapati (roti).