This is a yummy gravy variant I tried this morning. Another gravy with cashew…not so rich as the Malai Methi Matar though
This is something you can dish up in less than half hour, in that morning rush hour. Makes for a yummy side-dish to go along with your rotis.
- Capsicum/Bell Pepper – 3-4 nos (de-seeded and julienned)
- Onions – 3 nos (medium sized, finely chopped)
- Tomatoes – 3 nos (medium sized, finely chopped)
- Garlic – 5-6 pods (finely chopped; you could alter this to suit your taste)
- Ginger – a small piece (finely grated or crushed well)
- Jeera/ Cumin seeds – 1 tsp
- Garam Masala – 1 tsp
- Red Chilli powder – 1/2 to 3/4 tsp
- Jeera powder, Dhaniya powder, Methi powder, Amchur powder – 1/4 tsp each
- Coconut Milk / Coconut Milk powder – 3 tbsps (Note: If you don’t have either handy, use 2 tbsps of freshly grated coconut and prepare the coconut milk)
- Cashew kernels – 6 nos
- Coriander / Cilantro – a fistful (finely chopped)
- Salt – to taste
- Cooking Oil – 1 tbsp
- In a wok, heat the oil. Add the cumin seeds and allow to splutter.
- Add the finely chopped onions and sauté on a low/medium flame till it turns golden yellow.
- Add the capsicum and continue to fry on a low/medium flame.
- Once the onions and capsicums are nearly done, add the tomatoes and fry on a medium flame for 10-15 minutes.
- In the meanwhile, if you are using coconut milk powder, cream into a paste using warm water. If you are using freshly grated coconut, grind the grated coconut and extract the milk. Keep aside.
- Grind the cashew kernels into a smooth paste with warm water. (I normally make into a fine powder first and then add the water to ensure a fine, smooth paste)
- Add the coconut milk and cashew paste to the gravy and cook for 5 minutes. If you want to make the gravy even more rich, you could add a dash a fresh cream to it. I did not add any fresh cream.
- Remove from flame, garnish with finely chopped coriander/cilantro and serve hot with straight-from-the-pan Rotis!