Capsicum in cashew gravy

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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.