Aloo or potato and capsicum is a common vegetable in every household. Aloo being the king of vegetables always makes a great choice for any gravy. This is also a commonly available gravy at any restaurant or dhaba. Let's see the preparation of this gravy.
Serves:4
2. In a separate pan, add oil and saute capsicum for 2 mins with a dash of salt and keep it aside.
3. Grind onion and ginger garlic paste together. In a pan, heat oil. Add cumin seeds,bay leaf, cinnamon stick and cloves and saute on a medium flame.
4. After cumin seeds crackle, add the onion + ginger garlic paste and saute well until the paste turns to golden brown color. The raw flavour of onion ginger garlic paste should completely go off.
5. Grind the tomatoes and (almonds/cashews) together and add it to the above pan.
6. Add turmeric, red chili, coriander powder and needed salt to the above pan, mix well and cover the pan and cook for about 5 mins.
7. Now add the whisked curd and garam masala and mix gently. Add the cooked potatoes and fried capsicum to the above gravy mixture. Allow it to simmer on low flame for another
5 mins.
8. Add some fresh cream and simmer for 2 mins.
9. Add crushed kasuri methi.
10. Garnish with coriander leaves and serve hot with any Indian Breads.
Ingredients
- Potatoes - 2 Big
- Capsicum / Bell Pepper(Green/Yellow/Red) - 1 big or 2 small
- Medium size tomatoes- 4
- Almonds (Blanched)/ Cashews - 7
- Big Onions -2
- Mustard Oil or any cooking oil - 3 tbsp
- Cumin seeds - 2 tsp
- Ginger garlic paste- 2 tbsp
- Red chili powder- 2 tsp
- Turmeric powder - 1 tsp
- Coriander powder- 2 tsp
- Garam Masala powder- 2 tsp
- Whisked thick Curd - 3 tbsp
- Fresh Cream - 2 tbsp (Optional)
- Cinnamon stick-1 piece
- cloves-3
- Bay Leaf - 1
- Kasuri methi crushed- 1 tbsp
- Coriander leaves - few for garnishing
Method
1. Boil the potatoes separately in a pressure cooker with pinch of salt.2. In a separate pan, add oil and saute capsicum for 2 mins with a dash of salt and keep it aside.
3. Grind onion and ginger garlic paste together. In a pan, heat oil. Add cumin seeds,bay leaf, cinnamon stick and cloves and saute on a medium flame.
4. After cumin seeds crackle, add the onion + ginger garlic paste and saute well until the paste turns to golden brown color. The raw flavour of onion ginger garlic paste should completely go off.
5. Grind the tomatoes and (almonds/cashews) together and add it to the above pan.
6. Add turmeric, red chili, coriander powder and needed salt to the above pan, mix well and cover the pan and cook for about 5 mins.
7. Now add the whisked curd and garam masala and mix gently. Add the cooked potatoes and fried capsicum to the above gravy mixture. Allow it to simmer on low flame for another
5 mins.
8. Add some fresh cream and simmer for 2 mins.
9. Add crushed kasuri methi.
10. Garnish with coriander leaves and serve hot with any Indian Breads.
Notes,Tips & Add-on's
- If you are using cashews, soak them in warm water for 15 mins before grinding it. This ensures a smooth paste is formed.
- You can either use almond or cashew, this is added to enhance the flavor,richness and provide a creamy texture to the gravy.
- Fresh cream is added to balance the tanginess of tomato and curd and also to give a creamy taste and thickness.
