Cashew Pistachio Capsicum gravy
It’s the rich and luxurious gravy, Best described as succulent bell peppers and nuts cooked in a silky sauce of onions, peanuts and spices…this dish is nutty and flavorful. Now, this gravy Is neither mild nor sweet, it’s just soft and mellow with the hint of spices and chilies intact; that is to say it’s just the way we Indians love to have it when served with Parathas or Rotis (Indian Bread)
Cashews contain unsaturated fat,which helps to reduce cholestrol and improve heart health. It also helps to maintain healthy gums. Its high copper content is vital in energy production, greater flexibility in blood vessels, bones and joints.
Pistachio helps healthy heart, weight management, protection against diabetes and hypertension and improve digestion. The vitamins, minerals, fats and protein found in Pistachio are all good for once health.
Cooking time: 30 minutes
Preparation time: 10 minutes
- Roasted Cashew nuts/kaju- 1/4 cup
- Roasted Pistachio – ¼ cup
- Deseeded, cored and cubed capsicum- 2 medium
- Tomatoes – 3 medium
- Red chilli powder-1tsp
- Gaaram masala- 1/2tsp
- Cumin powder-1/2tsp
- Coriander powder-1/2tsp
- Salt-a s per taste
- Milk – ½ cup
- Corn starch – 1tbsp
- Oil-2tsp + 2 tsp
Onion peanut paste:
- Roasted Peanuts – a handful
- Fennel Seeds – 1 tsp
- Chopped onion-2num
- Chopped garlic-1tbsp
- Chopped ginger-2tsp
- Red chilli-4num
- Clove-4 num
- Cinnamon-1 inch stick
- Pumpkin seeds-1tbsp
- Dissolve corn starch in milk and set aside
For Tomato puree:
Heat water in a sauce pan and blanch tomatoes for 8 – 10 minutes.
As it cools down peel the skin and blend it to a puree in a blender or a food processor
For Roasting Capsicum:
- Heat 2 tsp oil in a sauce pan
- Add diced or cubed capsicum and saute for 5 – 6 minutes or Until tender (It should be crunchy and don’t over cook it)
Note: In a similar way dry roast Cashew and Pistachio if roasted is unavailable
For Onion peanut paste:
- Grind all the ingredients listed under onion peanut paste to smooth paste in a blender or food processor (Adding water if required while blending).
- Heat oil in a pan and add the ground onion paste. Cook it on medium flame, stirring continuously, till its raw smell disappears and oil starts to leave the sides, about 7-10mins.
- Now add in the turmeric, chilli powder, cumin powder, coriander powder, garam masala and stir for 2-3mins.
- Then mix in the tomato puree and cook it for 3-4mins. Add in salt mix until combine well.
- Add Corn starch milk mixture bring it to boil and simmer until gravy thickens (Add water as per the consistency required)
- Add roasted cashews, pistachio, capsicum and continue to simmer for another 5-7mins for the flavours to blend well.
- Switch off the flame and garnish with coriander.
Serve with Lacha herbed parathas (Recipe click here).
- Have used limited cashews as part of balanced diet. More cashews can be added as per taste.
- Cream can be added instead of milk for a rich creamy texture with an added calories
Posted on January 15, 2015, in Indian, Side dish and tagged capsicum, Cashews, Chitras healthy kitchen, drchdietfood, Indian recipe, Indian Side dishes, Vegetarian side dishes. Bookmark the permalink. 24 Comments.