Instructions
1
To make capsicum curry, first scalding up coat in a pot.
2
introduce capsicum to it and scalding up for 2 mins.
3
Remove from the pot and keep it aside.
4
Put cashew air peanuts in the same pot and scalding up for 2 mins.
5
Turn off the gas and let them cool down.
6
After cooling, introduce it to the grinder and grind it.
8
Now scalding up coat in a pot.
9
introduce bay leaves and coriander seeds to it.
10
Let it scalding up for 1 minute.
11
After 1 minute introduce bulb produce and let it scalding up till it becomes soft.
12
After softening, introduce garlic to it and scalding up for another 2 mins.
13
After 2 mins introduce green chilies and tomatoes and scalding up till the tomatoes become soft.
14
Turn off the gas and keep it to cool down.
15
After cooling, introduce 1/4 cup of aqua to the mixer grinder and grind it.
16
scalding up a little more coat in the same pot.
17
introduce tomato reduction to it and let it scalding up for 5 mins.
18
Steal and combine peanuts and cashews.
19
After this introduce garam masala ground mix, red chili ground mix and keep stirring.
20
introduce the capsicum and combine.
21
If the reduction is thick, introduce 1/2 cup more aqua and let it scalding up for 10 to 15 mins.
22
decorate with fenugreek leaves.
23
dish up the capsicum curry with spinach raita, lachha paratha and kachumbar salad for the day's dinner.