Here’s another spicy and aromatic curry made with peas and bell peppers/capsicum.This a very versatile dish with some staple ingredients from the pantry. Add extra veggies and this will be your to go mixed veg gravy. Remove the veggies and use the onion tomato base as a spread with your sandwiches, add some paneer and this becomes a delicious paneer gravy. This recipe uses nigella seeds/kalongi seeds, which is one of my favorite spices. Do try and use it in the recipe if possible as it gives a distinct flavor to this dish. This makes a great lunch box recipe with rotis and rice.
- 1/2 cup frozen peas
- 1 bell pepper cubed (any color)
- 1 big or 2 medium onions chopped finely
- 1 tsbp ginger garlic paste
- 3 tomatoes chopped finely (can also use tomato puree)
- 1/4 tsp turmeric powder
- 1/4 tsp kalongi seeds/ nigella seeds (optional)
- 1/2 tsp cumin seeds
- 1/2 – 1 tsp chilly powder (depending on the spice level)
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 green chilly slit
- 1/4 tsp amchur powder/ raw mango powder(can substitute with lemon juice)
- 1/2 tsp kasuri methi
- 2 tbsp oil
- salt as needed
- water as needed
Saute the cubed capsicum in a pan with little oil until slightly cooked and set aside. You need the capsicum to be still crunchy. (Alternatively, you can add it along with the peas and cook it with the gravy)
In a pan, add oil. When hot, add the cumin seeds, nigella seeds and ginger garlic paste. Saute until the raw smell of ginger and garlic is gone
Add the chopped onions and saute until the onions become golden brown.
Add the tomatoes, turmeric powder, coriander powder, chilly powder, green chilly and saute until the tomatoes are well cooked and mushy. You will see the oil leaving the sides of the pan
Add water as needed to prevent burning. Then add the peas, kasuri methi, salt, garam masala, some water and let it cook for 2-3 minutes.
Add the sauteed capsicum to the gravy and simmer for 2 minutes. Add water for more liquid consistency.
Serve hot with phulka, roti, rice.