CAPSICUM AND TOMATO CURRY

Capsicum/bell pepper tomato curry is a simple recipe yet vibrant and healthy. Using bell pepper in my cooking is a joy for me, not just because it gives a beautiful color to the dish, you can create more variations with this vegetable always. You can play with the ingredients in this recipe. additions, subtractions with the ingredients. Isn’t it interesting? yes, you can always add more cashews, more tomatoes, fewer chilies, or you can include cottage cheese/paneer. All just in the way we love to eat. Today I would like to share my version of this recipe. You can try variations in this or follow as it is! Enjoy the pleasure of cooking.

INGREDIENTS:

Bell pepper/capsicum/Shimla mirch- 250 gm

Onions- 3 medium size

Tomato- 3

Green chillies (optional)- 2

Mustard seeds- 1 tsp

Ginger garlic paste- 1/2 tsp

Coriander powder- 1/2 tsp

Chilli powder- 1 tsp

Turmeric powder- 1/4th tsp

Cashew nuts- few

Salt to taste

Oil – 1 1/2tbsp.

Tips:

✓ To make rich add more cashews.

✓ cottage cheese/ paneer can be used in place of cashew nuts. But add at the end.

• ✓✓ cashew nuts are healthy fats. Considerable amount of cashews in your diet can provide you many health benefits.

•✓✓ Bell peppers are excellent source of vitamin A, vitamin C,and potassium.

PROCEDURE:

1. Heat oil in a pan. To it add mustard seeds, chillies and cashews.

4. To this add capsicum pieces fry for a while and add Turmeric, chilli powder, coriander powder and salt.

5. Fry for a minute and add chopped tomatoes.cook well with lid on.