Curry with bell peppers

Description

Crunchy pieces of roasted bell pepper in spicy-sweet gravy curry. Delicious, unusual, and, most importantly, quickly. If you want to vary the menu and surprise Your loved ones an unusual dish of peppers, then try this recipe. Crispy fried slices of bell peppers combined with spices and a hint of peanut gravy curry beautifully with rice or flatbread chapatti.

Ingredients

Zira
Coriander
Turmeric
Garam masala
Fenugreek
Salt
Chili

1 шт
Green bell pepper

2 шт
Onion

1 шт
Garlic

2 зуб.
Ginger
Tomato

3 шт
Cashews

15 шт
Sunflower oil

Cooking

First, let's wash our vegetables thoroughly. And prepare a cooking utensil, then to not be distracted. Roasting peppers we will need a frying pan or wok. For the curry - blender. Remove the core and seeds from bell pepper and cut it lengthwise pieces, not thin, about 3-5 cm thick. In the pan pour oil, put pepper and fry on medium heat until cooked about 70%. Ie it should not be very soft when pressing it with a spoon. I usually cover with a lid during roasting and cook it for about 10 minutes, stirring occasionally.

In parallel with the roasted peppers we put walnuts in blender and grind them into a homogeneous mass. Spread this nut butter will come in handy later.

Now put in the blender the chopped tomatoes, garlic, ginger and onions. With the help of a blender make our vegetables into smooth puree. Water to add is not necessary. In the same pan that we fried peppers, add 1 tablespoon of sunflower oil (if after frying pepper oil left enough to add oil is not necessary) and warm up. when oil is hot, throw cumin seeds, coriander seeds. Now make a small fire and wait for our spices will start to crackle slightly. Now, throw chopped green chili pepper (you can skip this step if you don't want a sharp taste)

Now lay out our vegetable puree from the blender into the pan. Attention - be careful because the mixture Nachnem to spray due to the difference of temperature with the oil. Stir the mixture and check that we have a small fire on the stove.

Now add to the mix the turmeric, coriander powder and salt, stir and cover with a lid. Let stew on low heat for about 10 minutes. Periodically stir.

When You see that the mixture was not homogeneous - oil separated, then add our peanut butter. First, turn off the gas to the mixture were sprayed on You and the stove and stir peanut butter up our sauce. The color of bright orange will turn into a pleasant and delicate texture also changes and becomes thick.

Now, again, turn a small fire and, stirring the mixture, add our roasted peppers. Cover and let it cook gently for 5 minutes, to all ingedient made friends and soaked with fragrance and aroma. Now add garam masala, mix.

Turn off the heat, our dish is ready! Try salt, because of the different sweets of nuts, the amount of salt may vary. You only have to sprinkle melkorublenoy cilantro or dried fenugreek leaves and serve hot with steamed rice or fragrant flatbread chapatti.

Bon appetit!

Comments and reviews

Leave a comment or a recipe review