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!