Capsicum Masala/Gravy

• Capsicum   – 1 large (cut into cube)
• Bay leaf -1
• Cloves – 2
• Cumin seeds – 1 tsp
• Red chilli powder – 1 tsp
• Coriander powder – 2 tsp
• Garam masala – ½ tsp
• Onion – 1 medium  
• Tomatoes – 1 ½ medium 
• Ginger – ½ inch piece
• Garlic – 2 cloves
• Green chillies – 2  
• Oil – 3 tsp
• Cashew nuts – 1 tbsp (dry roast and powder)
• Butter – 1tsp (optional)
• Salt – to taste

• First in the mixer grinder, add onion, tomato, green chili, ginger and garlic, make a smooth paste without adding water.
•  Heat the pan with 1 tsp oil, add the capsicum and cook on low flame till half done. Keep aside.
•  Heat the pan with oil, add bay leaf, cloves and cumin seeds and saute for a min.
• Now add the grounded paste, garam masala,red chilli powder, coriander powder and mix well. Allow to cook on medium flame until raw smell goes off.
• Now add the Cashew powder and mix well, allow to cook 2 mins. Finally add the capsicum and ½ cup water (adjust according to the consistency) cover and cook for 2 mins.
• Finally, add the butter and off the flame.
• Ready to serve tasty capsicum masala/gravy with chappathi, roti and naan.

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