Capsicum-Carrots in Onion masala

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Serves: 2 Cooking time: 20 mins

 

Ingredients:
Capsicum – ½ cup (diced)
Carrots – ½ cup (diced)
Onion – ½ cup (roughly chopped)
Tomato – ¼ cup (finely chopped)
Jeera/cumin seeds – 1 tbsp
Mustard seeds – 1 tsp (optional)
Cinnamon – ½ inch piece
Cloves – 4
Dry fenugreek leaves/kasoori methi – 1 tbsp
Red chilli powder – 2 tbsp
Garam masala powder – 1 tbsp
Turmeric – ½ tsp
Salt – to taste
Cumin/jeera powder – 1 tsp
Coriander/dhania powder – 1 tbsp
Cashew nuts – 3
Badam/almonds – 5
Poppy seeds/gasagasalu – 1 tbsp

Procedure:

  1. Soak cashew, badam and poppy seeds in ¼ cup water and leave aside for 30 minutes.
  2. Blend onions into a smooth paste. Also blend the above soaked nuts separately into a smooth paste.
  3. Heat 1 tbsp oil in a pan and add the jeera seeds, cinnamon, cloves and fry for a minute.
  4. Add the onion paste and fry till the rawness dispappears.
  5. Then add the tomatoes and fry till they become mushy.
  6. Add all the dry powders and give a good stir.
  7. Add the capsicum and carrots, salt and 1 cup water and let it simmer till the vegetables are well cooked.
  8. Once cooked, add the cashew and badam paste and let it simmer for 3 minutes.
  9. Finally add the kasoori methi and coriander leaves(optional).
  10. Remove from heat and serve hot with naan, roti or parathas.

Note: This is a perfect lunch-box recipe that can be prepared with ease. You may add fresh cream or curd as well.

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