Capsicum and Onion in Gravy

 

If you would like to have capsicum as a restaurant-style gravy dish, do try this recipe out. 

Ingredients (3-4 servings) :

• Capsicum - 1/2 kg
• Onions - 6
• Curd - 1/2 Cup
• Gram Flour (Besan) - 3 Tbsp
• Tomatoes - 3
• Ginger paste - 1 Tsp
• Garlic - 6-7 Cloves
• Cumin Seeds (Jeera) - 1 Tbsp
• Methi Seeds - 1/2 Tsp
• Sugar - 1 Tbsp
• Powdered Spices - Turmeric Powder - 1/2 Tsp, Kashmiri chilli powder - 1 Tsp, Dhanajeera Powder - 2, Garam Masala Powder - 1 Tsp
• Oil - 6-7 Tbsp
• Salt to taste

Method :

• Heat 2 Tbsp oil in a Kadhai and add capsicum and 3 onions cut in roughly 1 inch cubes (as shown in the picture), adding a bit of salt to it. Fry them till the onions become translucent.
• Remove them from the kadhai and set aside.
• Heat the rest of the oil in the same kadhai and add finely chopped garlic, methi seeds and cumin seeds and let them fry for a minute.
• Now , add remaining 3 finely chopped onions to it and fry them till they are golden-brown.
• Add sugar, ginger paste and salt to the mixture and fry them for a minute.
• Now add finely chopped tomatoes to it and fry they are absolutely soft and pasty. 
• Add gram flour to it and fry it for a minute.
• Now, add curd to a bowl and add the powdered spices and mix it well.
• Add the curd mixture gradually to the onion-tomato mixture on low flame, stirring it continuously, seeing that the curd does not curdle up. Let it cook for around a minute and add the fried capsicum-onions to it, cooking it for another minute.