Ingredients

• 2 cups - milk
• 6 - capsicum, chopped finely (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 tsp - Punjabi garam masala powder
• 1/4 tsp - jeera powder
• 3/4 tsp - poppy seeds
• 2 tbsp - grated coconut
• 10 to 12 - cashewnuts
• 1/2 tsp - cumin seeds

How to Make Capsicum in cashew gravy

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