January 22, 2014

Capsicum/Bell Pepper Kurma

I love trying different types of korma. . I love making it with all sorts of vegetables. I wanted to try out a korma only with capsicum, but what is don't like is the capsicum getting too cooked and just becoming soggy. So I sauted it separately so it retains it crunchiness. Generally korma need a thickening source, it can be either ground up coconut masala, or cashew masala or even poppy seed masala or even some coconut milk. This korma gets its thickening from peanuts. It is a kind of different one, you will surely love it..So try it.

  • Oil - 3 Tbsp
  • Butter - 2 Tbsp
  • Bell Pepper/Capsicum - 2 ( I used Green, Red and Yellow)
  • Tomatoes - 2 large pureed
  • Cumin Seeds / Jeerakam - 1 tsp
  • Turmeric powder - 1 tsp
  • Coriander powder - 1 Tbsp
  • Chilly powder - 2 tsp
  • Garam Masala powder - 1 tsp
  • Salt - to taste
  • Sugar - 1 tsp
  • Water as needed

For Grinding:
  • Peanuts - 3 Tbsp
  • Ginger - 1 Tbsp
  • Garlic - 6 cloves
  • Onion - 1 large chopped
  • Heat 1 Tbsp of oil. Add in the chopped peppers and saute them for 2 to 3 mins. Now remove them to a  bowl.
  • In the same kadai with the leftover oil, add in the peanuts and roast them for a couple of mins. Add in ginger, garlic and onions. Saute them for 5 mins or so.
  • Allow this to cool a little. Now Remove them to a blender and puree them.
  • In the same kadai. Add 2 Tbsp of oil. Add in the pureed onion mix and saute them well in the oil.
  • Add in chilly, coriander, turmeric, Garam masala powders, salt and sugar. Saute them for a min.
  • Add in tomato puree and mix well. Cook for 5 mins or so till oil separates.
  • Pour in some water and bring it to boil. Cover and simmer for 10 mins or so.
  • Now add in the cooked capsicum and mix well. Simmer for a couple of min.
  • Add in butter, lemon juice, coriander leaves and switch off the flame. 
  • Yummy Capsicum Kuruma is ready!!!!

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