For the nut powder
- Peanuts – 1 tablespoon
- Cashew nuts – 1 tablespoon (the broken form may be used)
For the onion-tomato paste
- Chopped onion – 1 medium
- Chopped tomatoes – 1 ½, medium sized
- Ginger – ½ inch piece
- Garlic – 2 large cloves
- Green chillies – 3 pieces
- Coriander seeds – 1 teaspoon
- Oil – 4 teaspoon
- Capsicum – 1 large, chopped
- Bay leaf – 1 piece
- Cloves – 3 pieces
- Cumin seeds or jeera – 1 teaspoon
- Red chilli powder – 1 teaspoon
- Garam masala – ½ teaspoon
- Salt to taste
- Water – 1 ½ cups
- Fry the peanuts and cashew nuts in a little bit of oil till they turn light brown. Once they cool down, grind it to a fine powder.
- Put the tomato, onion, green chilli, garlic, ginger and coriander seeds in a blender and blend well.
- Heat oil in a pan and add chopped capsicum. Stir them fry and set aside.
- Add some more oil in the pain and add the cloves, bay leaf and cumin seeds.
- Then add the tomato-onion mixture and cook till water evaporates and the oil separates.
- Add salt and red chilli powder. Add some water and cook till the water dries up.
- Now, add the fried capsicum and the nut powder and stir well so that it mixes with the gravy.
- Sprinkle garam masala and cook covered for about two minutes.
- Eat hot with roti or rice.
Capsicums belong to the family of peppers and are rich in vitamins C, A and K and potassium. One small uncooked pepper contains 15 calories. However, once cooked, its calorific value goes up. It also contains fibre and protein.