Alu Capsicum Masala

Ingredients

1 Tsp Jeera.

1-2  Bell Peppers.

3 Medium Potatoes boiled and cubed.

Handful of green peas.

1 1/2 cup Tomato Puree.

2 Tbsp Kasoori Methi Leaves.

1/2 Tsp Red Chilli Powder.

Pinch of Turmeric.

Salt.

Pinch of sugar.

Chopped Cilantro to garnish.

For the Marinade

3/4 Cup Sour Curds.

1 Tsp Red Chilli Powder.

1 Tsp Kitchen King Masala Powder.

1/2 Tsp Methi Powder.

1/4 Cup  chopped mint leaves.

1/4 Cup chopped cilantro.

Method

1.Take all the ingredients under “MARINADE” in a bowl. Mix them together well and add the   boiled and cubed potatoes to this. Allow to sit for a couple minutes until they are ready   to be added to the kadai.

2.In a kadai add a spoon of oil and allow the jeera to splutter. Now add the chopped bell   peppers and peas and allow to saute for a few minutes.

3.Add the tomato puree to the kadai and mix in well. Keep the flame under medium low as the   puree would splutter out of the kadai as it cooks.

4.Add turmeric, red chilli powder, salt, sugar and mix in well. Allow the tomato puree to   cook in a little.
 
5.Then add the potatoes marinated in the spicy curd. This would make the resulting gravy   very rich and creamy.
 
6.Keep the flame under low as we do not want the curds to disintergrate.
 
7.Add a small blob of butter and allow it to slowly melt in to the gravy.
 
8.When you slowly start seeing the butter coming out of the gravy, add the dried kasoori   methi and give it a couple more minutes to cook.

9.When you see the oil seperating, its time to switch off the flame.
  Garnish with chopped cilantro and serve hot with Avocado Parathas or Peas Pulav.