Tomato-Bell Pepper Curry

If chapatis or rotis are a regular in your household, then I am sure your everyday question will be – “what sabji do I make today?”

I go through this phase every single day, and it’s quite a challenge to come up with a new recipe every day. Sometimes I experiment with new combinations. Today’s recipe is one such experiment which clicked really well because there was one main ingredient which my family loves – peanut 🙂

Here is the recipe for a simple yet delicious side dish – Tomato and Bell Pepper Curry with the natural flavor of spices but a dash of nuttiness.

Do give it a try! I can assure you will fall in love with it 🙂

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RECIPE:

Video Link: 

Preparation Time: 10 minutes

Cooking Time: 20-25 minutes

Serves: 3-4 people

INGREDIENTS:

  • Onions – 1
  • Tomatoes – 3
  • Bell Pepper/Capsicum – 2
  • Ginger –  1 inch
  • Garlic – 2 cloves
  • Curry leaves – few
  • Cumin Seeds – 1 tsp
  • Coriander Leaves – for garnishing
  • Asafoetida – 1/2 tsp
  • Cumin Seed Powder – 1/2 tsp
  • Turmeric Powder – 1/2 tsp
  • Red Chilli Powder – 1 tsp
  • Roasted Peanut powder – 1/2 cup
  • Cooking oil – 2 tbsp
  • Salt – as per taste
  • Water – 1 cup

 

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METHOD:

In a Wide-bottomed sauce pan, heat oil.

Add cumin seeds and sauté till the seeds are golden brown or aromatic.

Next, add the asafoetida and sauté.

Once done, add the chopped ginger, garlic and curry leaves. Sauté till done.

Next, add the chopped onions. Sauté until translucent.

Add the cubed bell peppers and fry for 3-4 minutes.

Next, add the tomatoes and cook till they become mushy.

Now, add all the spice powders – turmeric, red chilli powder and cumin seed powder. Mix well.

Add 1 cup of water. Mix well.

Add 1/2 cup of Jaggery powder and mix well.

Cover the lid and allow to boil for 5 minutes.

After boiling, add the roasted peanut powder and mix well. Cook for 3-4 minutes before turning off the heat.

Garnish with chopped coriander leaves before serving.

Serve hot with some hot rotis or chapatis. Enjoy!

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