Capsicum curry for chapathi

Ingredients

Potatoes: 2 medium-sized, cubed

Capsicum: 1 medium-sized, cut lengthwise

Onion: 1, thinly sliced (not too thin)

Garlic: 5 cloves, finely chopped

Oil: Approximately 2 tablespoons

Cumin seeds (small): ½ teaspoon

Fennel seeds (large): ¼ teaspoon

Coriander powder: 1 teaspoon

Chili powder: 1 teaspoon

Turmeric powder: ¼ teaspoon

Fennel powder: a small amount

Garam masala: (quantity not specified, but implied)

Chaat masala or Amchur powder: (quantity not specified, but recommended)

Salt: to taste

Curd (yogurt): 1 cup, well-beaten

Kasoori Methi: (dried fenugreek leaves), crushed

Roasted Peanuts: lightly crushed

Coriander leaves: finely chopped

preparation

Heat approximately 2 tablespoons of oil in a pan . Add ½ teaspoon of small cumin seeds and ¼ teaspoon of large fennel seeds.Sauté Add the finely chopped garlic and sauté until it starts to crisp up, but not burn . Once the garlic’s raw smell is gone, add the cubed potatoes.Cook the potatoes on a low flame, stirring occasionally, until they become soft. Add some salt while cooking to infuse flavor . Cover and cook for about 10 minutes, stirring occasionally .Once the potatoes are cooked and the garlic is crispy , add the 1 teaspoon coriander powder , 1 teaspoon chili powder , ¼ teaspoon turmeric powder , a small amount of fennel powder [02:50], garam masala , and chat masala or amchur powder (which adds a unique taste) .After the raw smell of the spices disappears, add the sliced onions and capsicum .Sauté Onions and Capsicum: Sauté the onions and capsicum for about 2 minutes on medium flame, covered, until they are slightly soft but still retain a bit of crispiness. They should not become brown .Reduce the flame to the lowest setting (or turn off the gas if the pan is too hot) . Add the well-beaten curd to the pan. Stir continuously for 2-3 minutes to prevent the curd from curdling .Turn off the gas . Crush some Kasoori Methi in your hands and add it to the curry . Add lightly crushed roasted peanuts; avoid grinding them into a fine powder so there’s some texture when you eat . Mix well .Add the chopped fresh coriander leaves and mix thoroughly .Cover the curry and let it rest for 10-15 minutes before serving for the flavors to meld together [05:25]. This dish is best served with chapati, porotta, or naan.

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