Step-by-Step Instructions

1. 1.Sauté Capsicum

   In a pan, add 2 teaspoons of oil. Once hot, add the chopped capsicum and sauté well until slightly tender but still crunchy. Remove the capsicum from the pan and set aside.

2. 2.Sauté Onion

   To the same pan, add 1 chopped onion and sauté until it turns translucent. Remove the onion from the pan and set aside with the capsicum.

3. 3.Sauté Potato

   In the same pan, add the 1 cup of chopped potato and sauté until it is partially cooked and lightly browned. Remove the potato from the pan and set aside.

4. 4.Prepare Masala Base (Part 1)

   Add another 2 teaspoons of oil to the pan. Add 2 teaspoons of fried peanuts and 5 cashews. Fry until they turn golden brown.

5. 5.Prepare Masala Base (Part 2)

   Add 1 cup of chopped tomato, 1/2 teaspoon of salt, and 1 teaspoon of ginger garlic paste to the pan. Sauté well until the tomatoes soften and the raw smell of ginger-garlic paste disappears.

6. 6.Add Dry Spices

   Add 1 teaspoon of chilli powder, 1 teaspoon of coriander powder, 1/2 teaspoon of garam masala, 1 teaspoon of Kashmiri chilli powder, and 1/2 teaspoon of turmeric powder. Sauté well for a minute until the spices are fragrant.

7. 7.Blend Masala Paste

   Let the sautéed masala mixture cool down for a while. Transfer it to a mixer jar, add a little water, and blend into a smooth paste. Set this paste aside.

8. 8.Temper Spices and Onion

   In a clean pan, add 3 teaspoons of oil. Add cinnamon, 5 cloves, and 2 cardamom. Sauté for a few seconds until fragrant. Then, add 1/2 cup of chopped onion and sauté until it turns golden brown.

9. 9.Combine Masala Paste

   Add the blended masala paste to the pan with the tempered spices and onion. Mix well, ensuring everything is thoroughly combined.

10. 10.Add Water and Simmer

    Rinse the mixer jar with a little water and add it to the gravy. Add additional water as required to achieve your desired gravy consistency, and add salt to taste. Cover the pan and bring the gravy to a boil, allowing it to simmer until the raw smell of the masala is completely gone.

11. 11.Add Sautéed Vegetables

    Once the gravy is boiling and has thickened slightly, add the previously sautéed capsicum, onion, and potato. Mix gently. Cover the pan again and let it simmer for a few minutes until the vegetables are fully cooked and absorb the flavors of the gravy.

12. 12.Finish with Kasturi Methi

    Finally, add 1 teaspoon of Kasturi Methi (dried fenugreek leaves) to the sabji. Mix well. Your super tasty Capsicum Sabji is now ready to serve.