Peanuts – 1 tablespoon
Cashew nuts – 1 tablespoon
Onion – 1 medium (1 cup), chopped roughly
Tomatoes – 1 ½ medium (1 ¼ cups), chopped roughly
Ginger – ½ inch piece
Garlic – 2 large cloves
Chilli – to taste
Coriander seeds – 1 teaspoon
Oil – 3 teaspoons +1 teaspoon
Capsicum – 1 large (1 ½ cups), cut into cubes
Bay leaf - 1
Cloves – 3
Cumin seeds – 1 teaspoon
Red chili powder – 1 teaspoon
Garam masala – ½ teaspoon
Salt – to taste
Dry roast the peanuts and cashew nuts on medium heat. they will get light brown in color. Let them cool completely. grind it into fine powder. Take onion, tomato, green chili, ginger, garlic, green chili and coriander seeds in a blender. Make smooth gravy out of. No need to add any water. Heat 1 teaspoon of oil in a pan on medium heat. Once hot add cubed capsicum. Cook them till they are done 70%. Rest of cooking will be done in gravy. Remove them in a bowl. Heat the same pan again with 3 teaspoons of oil on medium heat. Once hot add bay leaf, cloves and cumin seeds. Let cumin seeds sizzle. Then add onion-tomato gravy. Mix well. Cook till all the moisture from gravy evaporates. And the oil will start to leave from the gravy. Then add salt and red chili powder. Mix and cook for a minute. Add 1 ¼ cups of water. Mix it well. Let it come to a boil. Stir in nuts powder. Add cooked capsicum. Mix it and let it cook for about 3 minutes. (Adjust water as per your liking gravy consistency.) Lastly add garam masala. Mix well and switch of the stove. It is ready to serve.
The veg box has changed my way of planning meals – I love the surprise every week of seeing what we have and making something from the truly seasonal produce. I have tried several new vegetables I would never have otherwise bought.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
