Restaurant Style Capsicum Masala CurryVeg

1

Heat 2 tablespoons of oil and 1 tablespoon of ghee in a pan.

2

Add the onions (cut into petals) and chopped capsicums.

3

Sauté the vegetables for a couple of minutes on medium flame, then remove them from the pan and set aside for later.

1

Using the same pan with the remaining oil, add 2 roughly chopped onions, 4 chopped tomatoes, and a pinch of salt.

2

Cover and cook the mixture until the onions turn translucent and the tomatoes become mushy.

3

Allow the mixture to cool down completely, then blend it into a smooth paste.

1

Heat another 2 tablespoons of oil and 1 tablespoon of ghee in a pan.

2

Add the cumin seeds (jeera) and let them splutter.

3

Add the ginger-garlic paste, turmeric powder, coriander powder, and red chilli powder. Stir well.

4

Switch off the gas, add the curd (yogurt), and stir continuously to combine.

5

Turn the heat back on, add the prepared onion-tomato gravy base, and mix thoroughly.

6

Cover and let the gravy cook on a low flame for about half a minute.

1

Add the sautéed capsicum and onions back into the gravy.

2

Add the garam masala and salt to taste.

3

Mix everything well and let it cook for another half-minute.

4

Your Capsicum Masala Curry is ready to serve hot with rotis.