Capsicum Valentino Recipe

Capsicum Valentino Recipe:

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Difficulty: Average

Recipe Type: Veg

Servings: 2 Adults

Ingredients:

Capsicum (medium) - 2 nos cut into small cubes

Carrot(medium) : 2 inch lengthwise
Onion (Large) - 1 no
Tomato - 1 no

Green chili - 2 nos

Garlic pods - 5 - 6 nos
Ginger - A little
Cumin seeds - 1 tsp
Cloves - 2 nos
Bay leaf - 1/2 pc
Oil - 3 - 4 tbsp
Coriander seeds - 1 tsp
Ground nuts - 10-12 pcs
Cashew nuts - 6-7 pcs

Curry Powder - 1/2 tsp
Salt to taste

 

Preparation Method:

1.Wash Capsicum, cut the top & cut into small cubes (scoop out the centre unnecessary portion).

2.Fry capsicum pieces in oil and keep it aside.
3.Wash, peel carrot & cut into very small cubes.

4.Fry cumin & coriander seeds together, cashews and groundnuts together, without adding oil.
5.Make a paste of groundnuts and cashews adding a 1/3 cup water.
6.Grind onion, tomato, garlic, ginger, green chillies, roasted cumin & coriander seeds, crushed bay leaf into a smooth paste.
 

7.Heat oil in a nonstick kadai.
8. Add the ground masala paste and fry, until the oil starts to separate & the color becomes light brown.
9.Add groundnut and cashew paste to it.
10.Stir well, add 1/4 cup of water & let it boil for about 3 minutes.
11.Again add 1/3 cup of water & let it boil for about 5 minutes & stir occasionally.
12.Now add fried capsicum, carrots & stir well, then add salt & curry powder stir well & cook for 2 minutes.
14.Then Add 1/3 cup water again & close with a lid and let it cook for another 5 - 10 minutes. (at this point add the water as per the texture u like).

Now the Capsicum Valentino Curry is ready. Garnish it with sliced carrots before serving with chapati, fried rice etc.