Masala Bell Pepper Curry
2 medium-sized green bell peppers, trimmed and cut in bite-sized pieces
Spice Mix
- 1 tsp oil
- 4 tblsp very coarsely chopped cashews
- 1 tblsp sesame seeds
- 1 tblsp coriander seeds
- 1 1blsp coconut powder (I blitzed dessicated coconut in the spice grinder)
Gravy
- 1 tin tomato (I don’t care what anybody says – they just have more flavour ….)
- 1 tbslp ginger, chopped
- 1 tblsp green chili, deseeded and chopped
- 2 tblsp oil
- 8 fenugreek seeds methi dana
- 1 tsp cumin seeds jeera
- ¼ tsp turmeric haldi
- ⅛ tsp asafetida hing
- 1 tsp red chili powder lal mirch
- ½ tsp sugar
- 1 tsp salt
- ½ tsp garam masala
- In a pan, heat 1 teaspoon oil. Add cashews, sesame seeds, coriander seeds, and on a low flame, stir fry them for about 2 minutes. Turn off the heat and add coconut, stir. After the mix comes to room temperature blend it using about a dl of water and make it into a paste and set aside.
- Blend tomatoes, ginger, and green chili into a paste. Set aside.
- Use the same frying pan, heat the oil on medium heat, oil should be moderately hot. Add cumin seeds, fenugreek seeds and asafetida, stir for a minute, then add tomato paste. Add turmeric, salt, sugar, and red chili powder. Stir fry for about 2 minutes till the oil starts to separate.
- Add the spice paste and cook for 2-3 minutes, stirring. Add bell pepper, stir, add 1,5 dl water and bring to a simmer.
- Lower the heat to medium low and let it simmer for about 6-8 minutes, until bell pepper is tender.
- Gravy will thicken as it sits, if needed add more water.
- Sprinkle the garam masala and cover the pan till ready to serve.
Aloo palak (spinach with potatoes)
- 2 medium-sized potatoes cut into small pieces
- 1 bag spinach, chopped
- 1 tin tomato finely chopped
- 4 tblsp oil
- 1 tsp cumin seed
- 1 tbsp gram (chickpea) flour
- 1 tblsp ground coriander
- ½ tsp red chili powder, to taste
- ¼ tsp turmeric
- 1 tsp salt
- ½ tsp mango powder (amchoor)
- Heat the oil in a saucepan. The oil should be moderately hot. Add the cumin seeds, and as they crack add gram flour. Stir for about one minute till the flour becomes aromatic and turns a light golden brown.
- Add tomato, coriander, red chili powder, and turmeric.
- Stir-fry spice mix for a couple of minutes.
- Add potatoes and a dl water, cover the pan and let simmer. When the potatoes start to become tender but not mushy, add the spinach and cook for another couple of minutes.
- Add more water if needed – this dish should be moist – not very dry. Stir in the mango powder and serve.