{"id":5403,"date":"2014-05-22T07:32:24","date_gmt":"2014-05-22T14:32:24","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=5403"},"modified":"2014-05-27T13:50:59","modified_gmt":"2014-05-27T20:50:59","slug":"punjabi-capsicum-curry","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/punjabi-capsicum-curry\/","title":{"rendered":"Punjabi Capsicum Curry"},"content":{"rendered":"
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\"Capsicum<\/a><\/p>\n

This recipe I found on Spice Up the Curry for capsicum curry<\/a> is delicious! I wish I had made a double recipe because today at work I was wishing I had leftovers \ud83d\ude42<\/p>\n

I am usually skeptical of grinding the onions, garlic and ginger first because it seems to take more oil, but I stuck to the recipe and I was really happy I did! Ground onions take longer to cook than chopped onions, but the flavor profile is different–it has a brighter flavor and is perfect for this recipe.<\/p>\n

Good canned crushed tomatoes can really work wonders in a recipe. They are so, for lack of a better word, tomatoey!<\/p>\n

1 onion chopped
\n1 1\/2 cups canned crushed tomatoes
\n1\/2 inch piece ginger peeled and chopped
\n2 garlic cloves or 2 Trader Joe’s frozen garlic cubes
\n1-2 green chilis
\n1 teaspoon olive oil
\n1 big green bell pepper chopped
\n1 tablespoon more olive oil
\n1 teaspoon cumin seeds
\n1 tablespoon toasted cashews
\n1 tablespoon toasted peanuts
\n1\/2 teaspoon chili powder
\n1 teaspoon coriander powder
\n1 teaspoon garam masala
\nSalt
\n1\/2 – 1 cup water<\/p>\n

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  1. Grind the onion, tomatoes, ginger, garlic and green chilis in a grinder or food processor.<\/li>\n
  2. Heat the 1 teaspoon of olive oil in a saute pan and cook the bell pepper until tender, then remove from the pan.<\/li>\n
  3. Heat the rest of the oil and add the cumin seeds. Once they are browned, add the onion\/tomato mixture. Cook over medium heat stirring pretty often until the raw smell goes away. \u00a0I found that this took quite a while, longer than if the onions were chopped!\u00a0You can close the lid to speed this up a little and keep the stove from getting so messy. The onion\/tomato mixture does splash out some.<\/li>\n
  4. Meanwhile grind the cashews and peanuts (I used a coffee grinder). If they weren’t toasted, toast them first, let cool, then grind.<\/li>\n
  5. Once the onion and tomato mixture has lost the raw smell, add the cashews, peanuts, chili powder, coriander powder, garam masala, and salt, and cook for a few minutes. Add enough water to make a nice gravy. The amount you need will depend on how much you covered the onions\/tomatoes and how much liquid evaporated. Add the bell pepper and water and cook for a few more minutes.<\/li>\n<\/ol>\n