Ingredients:

  • 3 large (450g) bell peppers, diced into 1-inch chunks
  • 2 tbsp (30ml) vegetable oil
  • 1 medium (110g) onion, finely chopped
  • 1 tbsp (15g) ginger-garlic paste
  • 2 medium (120g) tomatoes, pureed
  • 1 tsp (5g) cumin seeds
  • 1/2 tsp (3g) turmeric powder
  • 1 tsp (5g) Kashmiri red chili powder
  • 1 tsp (5g) coriander powder
  • 1/2 tsp (3g) garam masala
  • Salt to taste
  • 2 tbsp (30g) cashew nut paste
  • 1 tbsp (15g) dried fenugreek leaves (Kasuri Methi), crushed
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Heat 1 tbsp of oil in a heavy-bottomed pan over medium-high heat. Add bell pepper chunks and sauté for 3-4 minutes until edges are slightly charred. Remove and set aside.
  2. In the same pan, add the remaining oil and cumin seeds. Once they sizzle, add chopped onions and sauté until translucent and golden.
  3. Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
  4. Lower heat and stir in turmeric, chili powder, and coriander powder. Immediately add tomato puree and cook until the oil separates from the edges of the masala.
  5. Stir in cashew paste and salt. Return the seared bell peppers to the pan and toss gently to coat.
  6. Sprinkle crushed Kasuri Methi and garam masala. Simmer for 2-3 minutes and finish with lemon juice.