Published: by Absolutely Recipes, in the Indian recipes category.

Capsicum Salan Recipe.

Ingredients:

2 Tbsp oil
3/4 cup onions thinly sliced
2 tomatoes small , chopped
1 1/2 tbsp melon seeds /magaz (or good quality poppy seeds or cashews)
1/2 tsp kasuri methi
3/4 tbsp ginger garlic paste
1/2 to 3/4 tsp red chili powder
1 cup capsicum / bell peppers, heaped
1/2 cup green peas fresh, frozen
salt as needed
turmeric powder as needed
to roast and powder (use only 3/4 tsp For the gravy)
1/2 bay leaf
1 star anise
3 green cardamoms
1 black cardamom small
1/4 tsp pepper corn
2 inch cinnamon sticks
1/2 tbsp cloves
2 tbsp coriander seeds
1 tbsp shahi jeera
1/2 mace flower
1/4 tsp nutmeg grated

Recipe Instructions:

Dry roast and make a fine powder of all the dry spices mentioned under ??to roast and powder??.
If using poppy seeds instead of magaz or cashews.
Roast them and make a fine paste with very little water.
Heat a pan with oil, add onions and fry on medium high till golden brown.
Reduce the heat, add ginger garlic paste and fry till you get an aroma.
Add tomatoes, sprinkle salt and turmeric, fry on a medium high till the tomatoes turn mushy and brown.
Add magaz seeds or cashews now.
Set this aside to cool.
Grind the onion tomato mix with little water to a smooth puree.
Heat the same pan with oil, add a small piece of bay leaf and cumin, let them them crackle.
Add capsicums and green peas and fry on a high flame for 3 mins.
Do not burn.
Pour this ground mixture, add red chili powder,kasuri methi, 3/4 tsp of ground masala powder.
Mix well and adjust water if needed.
When it comes to a boil, cover and simmer till the capsicums are soft cooked and almost mushy.
It takes around 12 to 15 mins for the gravy to become flavorful.
Switch off and serve capsicum salan with your favorite biryani.

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