Friday, May 23, 2014

Bell peppers in Cashew peanut gravy

I have never favored curries or dishes with bell peppers as main ingredient. I just love to include bell peppers along with other vegetables. They provide a juicy and crisp texture to the dish. But my notion about bell peppers as the main ingredient changed completely with this curry.

A few days ago, I found one each of red, yellow, green, bell peppers waiting to be used up in the refrigerator. I had to use them up as soon as possible, as they would have gone bad by the next day. I was wondering what to make out of it, when I remembered this Kurma that I had tasted in a restaurant a long time ago. This Kurma was actually served as a side dish for Pulao and Biryani. The moment the memory hit me, I knew I would be making the Kurma. 

Since I did not have the recipe, I had to follow my gut feeling so that the gravy would taste similar to that of the restaurant's. But then, the gravy did not taste anything like the one I had in the restaurant. It tasted way better. I served this Kurma with coconut rice and piping hot chapatis. The combo somehow took the flavor quotient to another level.

Bell peppers in Cashew peanut gravy
Preparation time: 20min
Cooking time: 15min
Serves- 4

Bell peppers- 3 med, deseeded and chopped into large chunks
Oil- 2tbsp
Cumin seeds- 1/2 tspn
Onion- 1med, finely chopped
Ginger-garlic paste- 1 tspn
Tomatoes- 2 med, finely chopped or pureed
turmeric or haldi- 1/4tsp
Salt to taste
Sugar- 1tsp
Thick yogurt- 3tbsp
Garam masala- 1/2tsp
For the ground paste:
Dry coconut or Copra- 3tbsp
Oil- 1/2tsp
Shah jeera or caraway seeds- 1/2 tsp
Peanuts- 2-1/2 tsp
Cashew nuts- 8-10, broken into pieces
Coriander seeds- 1tspn
Kashmiri red chilies- 4
Coriander leaves to garnish

For the ground paste:
  • In a pan, dry roast the copra till fragrant and lightly browned and keep aside.
  • Heat oil in a pan and add the caraway seeds and fry till it turns brown.
  • Add the peanuts and cashew  nuts and fry for a min. Stir in the coriander seeds and red chilies and fry till the coriander seeds crackle and the red chilies are crisp.
  • Take off the heat and allow the mixture to cool completely. Grind the fried ingredients along with the toasted coconut to a fine paste by adding quarter cup of water.

For the curry:
  • Heat a tsp of oil or ghee in a  pan and fry the bell pepper pieces for 2minutes. Take off the heat and keep aside.
  • Add two table spoons of oil in the same pan and add the cumin seeds once they turn brown, add the chopped onions and fry till it turns pink.
  • Add the ginger- garlic paste and fry till the raw smell goes.
  • Add the chopped or pureed tomato and fry for a minute. Stir in the turmeric, salt, and sugar and fry for 3-4min or till the mixture thickens.
  • Add the ground paste and fry for another two minutes. Switch off the flame and stir in the yogurt and mix well. 
  • Switch on the flame again and add the fried bell peppers and garam masala. Allow the bell peppers to cook on a low flame for 5-7mins before taking off the heat.
  • Garnish with coriander leaves and serve hot with rice or rotis.
  • This curry can be made with bell peppers of any color. 
  • The caraway seeds can be replaced with cumin seeds.
  • The ghee can be substituted with oil


  1. Very tempting and colorful

  2. tasty and creamy gravy... so tempting recipe

  3. Am totally in love with that rich gravy

  4. The Curry looks so beautiful! I am sure it tasted better than the one at the restaurant!

  5. What a beautiful and delicious looking dish, Nandita!

  6. You blew me off my seat with this dish! That first click is so delicious that I can actually taste it through! Beautiful Nandita!

  7. Looks wonderful tasty dish...Nice pics

  8. Such rich looking gravy, I don't use cashew nuts much but your pictures are making me give it a try :-)

  9. Hi Nandita! The colorful bell peppers make the dish so pretty, too. Looks delicious!

  10. Very happy to connect and follow u:)
    It is very tough to click curry pics and your ones are amazing:)
    wow indeed treat to eyes and tummy:) Looks very delicious:)

  11. Mouthwatering! This is one fabulous meal.




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