Capsicum Mutter Masala is a creamy rich onion tomato based gravy with the goodness of the vegetables included in it. This makes a delicious side dish for any flatbread.
When we make the weekly paneer butter masala, we are also faced with the resistance from the elders at home, who are bored with the same old PBM repeated every week, without fail! On such days, creamy gravies like what I have today saves the day or dinner rather!
The base is almost the same as what we make for the Paneer Butter Masala, with some tweaks and only now I realized this latest recipe is not yet on the blog! Anyway, this gravy makes an excellent side dish for Parottas and Rotis.
This is the last of the creamy gravies that I am sharing as part of the BM#101, Week 1 for Creamy Gravies.
Capsicum Mutter Masala
2 medium Onions
3 medium Tomatoes
1 tsp Ginger Garlic Paste
1/2 cup Capsicum
3/4 cup Peas
5 to 6 Cashewnuts
1 tsp Red Chili Powder
1/2 tsp Kashmiri Chili Poweder
1 tsp Coriander Powder
3/4 tsp Cumin Powder
A Pinch Turmeric Powder
1/2 tsp Garam Masala
Salt to taste
1/2 cup Cream
2 tbsp Butter
Prep the onions and tomatoes and blanch it for 15 mins. Peel the tomato skin and make a puree of both onions and tomatoes.
Heat a nonstick pan with 1 tbsp butter, saute the ginger garlic paste till done.
Next, add the puree along with salt and turmeric powder, cover with a lid and bring to a boil.
Then add all the spice powders, cashew paste and simmer till the puree gets cooked. Add water as required and bring to a boil.
Heat a small pan with 1 tbsp butter, add the sliced capsicum and peas, cook for 5 to 7 mins until done. Add to the gravy.
When the gravy is done, add the cream, save 1 tsp for final garnish.
Simmer for 5 mins and switch off.
Serve with Parotta.