For the paste (masala): Dry roast peanuts for a few minutes and deskin them
Dry roast cumin seeds, coriander seeds and red chillies separately and let them cool
Dry roast cinnamon, cloves and cardamom together and let them cool too
In a blender/mixer grind together peanuts, cumin seeds, coriander seeds, red chillies, cinnamon, cloves, cardamom, half portion of chopped onion, 1 tomato and cashew/almonds into a smooth paste adding water.
For gravy: In a pan, saute the remaining chopped onion till golden brown.
Add ginger-garlic paste and chopped tomatoes and fry till the tomatoes and onions are tender and soft.
Add chopped bell pepper/capsicum
Add turmeric powder, chilli powder, garam masala and fry for 4-5 minutes on medium heat.
Add the ground masala paste, salt and sugar and fry for 30-45 minutes on low to medium heat till oil separates on sides.
Once done, add coriander leaves while serving
Best served with phulkas, roti, naan and even hot white rice.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.