Serves 3
Directions
- 1Combine sliced onion, capsicum, crushed peanuts, chili powder, amchur, garam masala, kasuri methi, coriander leaves, and salt in a bowl, mix well and let it sit for 5 minutes.
- 2Heat oil in a kadhai, add cumin seeds and let them crackle.
- 3Add garlic and green chili and sauté for 1–2 minutes.
- 4Add the onion-capsicum mixture and stir-fry for about 5–6 minutes until just softened.
- 5Turn off the heat and stir in whisked curd immediately to avoid curdling, then mix well.
- 6Taste and adjust seasoning, adding honey if a slightly sweet finish is preferred.
- 7Garnish with coriander and serve warm with rotis or rice.
Ingredients
- 1.5 cups onion, thinly sliced
- 1.5 cups capsicum, thinly sliced
- 2 tbsp crushed roasted peanuts
- 1.5 tsp Kashmiri chili powder
- 1 tsp amchur powder
- 1 tsp garam masala
- 1.5 tsp kasuri methi, crushed
- 2 tbsp chopped coriander leaves
- to taste salt
- 0.5 tbsp oil
- 0.5 tsp cumin seeds
- 2 garlic cloves, finely chopped
- 1 green chili, finely chopped
- 0.5 cup thick curd or Greek yogurt, whisked
- 0.5 tsp honey
Equipment
kadhaipan
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