Capsicum-Onion Curry in a Yogurt-Based Red Gravy

Ingredients

• 1 Medium-sized capsicum (bell pepper) cut into pieces
• 1 Medium-sized onion, finely chopped
• 1 Small cup of tomato puree
• 1/2 tsp Finely chopped garlic
• 1/2 tsp Ginger-green chili paste
• 2 tsp Roasted and crushed peanuts
• 2 tbsp Yogurt (curd)
• 3 tbsp Oil
• 1/2 tsp Cumin seeds (*Jeera*)
• 1/4 tsp Asafoetida (*Hing*)
• 1/2 tsp Turmeric powder
• 1 tsp Kashmiri red chili powder
• 1 tsp Roasted coriander-cumin powder
• 1/2 tsp *Garam Masala*
• 1 tsp Sugar (Optional)
• to taste salt
• as required water
• 1 tsp Finely chopped fresh coriander leaves

Steps

1. Heat the oil in a *kadhai* (wok) and lightly fry the cut pieces of capsicum. Remove and set aside on a separate plate.
2. Now, in the remaining oil, add the cumin seeds and asafoetida to temper the oil. Add the finely chopped onion and sauté well until golden brown. As soon as the onions turn pink, add the ginger, green chilies, and garlic, and sauté for another minute.
3. Now, add the tomato puree and cook until the oil begins to separate. Mix all the spices into the yogurt to form a smooth mixture.
4. Add the spiced yogurt. Mix well and add water as needed. Add salt and sugar, and mix thoroughly.
5. As soon as it comes to a boil, add the fried capsicum pieces to the gravy. Add the crushed peanuts and mix well. Cook on a low flame for 1 minute. Turn off the heat and garnish with fresh coriander leaves.
6. Serve hot with roti, phulka, or steamed rice.