For the most part , I stuck to the recipe. All I changed was the quantity of red chilli powder.
- Babycorn - 12-15 (cut in to thick slices)
- Capsicum - 1 big (chopped in to 1 " pieces)
- Onions - 2 medium size sliced
- Tomatoes -1 cup (chopped) (fresh or canned)
- Ginger garlic paste - 1 Tbsp (Since the masala will be ground in to a paste later, you can used chopped ginger and garlic too)
- Turmeric powder or haldi - 1/2 tsp
- Red chilli powder - 1/2 tsp
- Cashews - 2-3 tbsp broken
- Coriander powder - 1tsp
- Garam masala powder - 1/2 tsp
- Jeera or cumin powder - 1/2 tsp
- Amchur or dry mango powder -1/2 tsp
- Jeera or cumin seeds - 1/2 tsp
- Cream - 1/4 cup (To make it healthy, you can use milk instead of cream.)
- Salt as per taste
- Coriander or Cilantro leaves - 2tbsp chopped
- Oil -3tsp
- Heat 1 tsp of oil in a pan. In this fry the diced capsicum and babycorn. Add 1/4 tsp of turmeric powder to it. Cook till 3/4 done.Keep it aside.
- In the same pan, heat 1 tsp of oil. To this add chopped onion and the ginger garlic paste (or chopped ginger and garlic).Once the onion starts to change color, add the diced tomatoes and cook till the tomatoes are soft. When the tomatoes are soft, add all the dry masalas like amchur powder, jeera powder, coriander powder,turmeric powder,red chilli powder and garam masala and mix well. Allow this mixture to cool.
- Once cooled, grind this mixture with the cashews in to a smooth paste using little water. Keep this paste aside.
- Again heat 1 tsp of oil in a pan. When hot, add cumin seeds or jeera. To this add the ground masala mixture and mix well. Cook till oil separates from the mixture. If you want you can add little water to adjust the consistency of the gravy at this point.
- To this add the fried vegetables. Add the salt. Cover and cook for about 10 minutes.
- Lastly add the cream and the cilantro leaves.
- Remove from heat and serve hot with phulkas/rotis/nan.