Ingredients

• 4 - green bell pepper, cut into 1 inch cubes
• 2 - onions, finely chopped
• 1 - tomato, finely chopped
• 2 tsp - peanuts, dry roasted and skinned
• 1 tbsp - cumin seeds
• 1 tbsp - coriander seeds
• 6-7 - dry red chillies
• 1 small - cinnamon stick
• 4 - cloves
• 2 - cardamom
• 1/2 tsp - ginger-garlic paste
• 1/2 tsp - turmeric powder
• 1 tsp - red chilli powder
• 1/2 tsp - garam masala
• 2-3 tbsp - cashew/almonds, chopped/sliced
• Salt to taste
• 1/2 tsp - sugar

How to Make Capsicum Masala with Peanuts

• 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.