Ingredients

• 2 - large juicy ripe tomatoes
• 1 - large onion
• 1 - small capsicum
• 1 tbsp - coriander leaves, finely chopped
• 1 tbsp - cashews or peanuts
• 1 tsp - each ginger & garlic, grated or crushed
• 1/4 tsp - cinnamon clove powder
• 1/2 tsp - garam masala powder
• 3/4 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 1/2 tsp - sugar
• salt to taste
• 2 tbsp - oil or ghee

How to Make Red Tomato capsicum Gravy

• Dry roast peanuts or cashews lightly. Dry grind coarsely.
• Semi puree tomatoes and capsicum together.
• This should be done in a food chopper or grated.
• Chop onions very fine or run in a chopper.
• Heat oil or ghee in a heavy pan.
• Add ginger garlic and stir for a moment.
• Add onions and stir fry till light pink.
• Add tomato capsicum puree, stir bring to boil.
• Add all other masalas, salt, sugar and crushed nuts.
• Stir.
• Add veggies at this stage.
• Mix.
• Cover and simmer till gravy is thick and fat starts separating.
• Garnish with coriander before serving.
• Goes with- Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or cauliflower. Makes-2 cups