Restaurant style Potato Capsicum Gravy

Restaurant style Potato Capsicum Gravy - A very delicious & preferred side dish for lunch & dinner.

Ingredients - 

3 capsicum

10 garlic cloves

1 inch ginger

1 onion 

3 tomatoes

2 potatoes

1/2 spoon turmeric powder.

5-6 dry red chilli

1 spoon coriander seeds

2 spoon peanut

1 bay leaf

2 inch cinnamon stick

1 spoon cumin seeds

1 cardamom

1 star anise

2 cloves

5 pepper corns

Coriander leaves

Method -

1. Boil the potatoes by adding salt. Peel off the skin cut it into big pieces and keep it aside.

2. Take a pan add peanuts, coriander seeds, dry red chilli, cumin seeds, cinnamon stick, bay leaf, star anise, clove, pepper, cardamom and dry roast all the ingredients for 5-6 minutes & transfer it into a plate. Once the mixture is cool grind it into a coarse powder.

3. Crush the garlic and ginger using mortar and pestle. Roughly Chop the capsicum and onions into big pieces. Deseed the tomatoes and grind it into a smooth paste.

4. Take a pan add 1 spoon oil and saute the capsicum by sprinkling a pinch of salt over it  for about 5-6minutes on high flame and transfer it to a plate and keep it aside.

5. On the same pan add 4-5 spoon of oil, once the oil is hot add mustard seeds, cumin seeds and wait till the mustard seeds splutter and then add the crushed ginger garlic, chopped onions and saute it for 5 minutes. Next add the tomato puree, turmeric powder, asafoetida and let it cook for about 5-6mins.

6. Next add the dry masala that you have prepared earlier and add one cup water ,give it a stir & cook it for about 5-6 mins.

7. When the gravy starts boiling, add the boiled potatoes and sauteed capsicum and cook for another 8-10 mins and garnish it with finely chopped coriander leaves.

Note : The water should reduce & the gravy will automatically become thick after adding potatoes.If you find excess water, cook until it becomes thick..

This delicious side dish can be served with Roti,Naan,Kulcha,Fried Rice & Parotta.