Ingredients
Equipment
Method
- Grind the mint leaves, garlic, ginger, tomatoes and cashews into a smooth paste with a little water. Keep aside.
- Heat oil in a pan and add sliced onions. Cook until nicely browned.
- Add sliced capsicum and cook until soft.
- Add salt, turmeric powder, red chilli powder, garam masala, coriander powder and cumin powder. Mix well.
- Add the ground paste along with a little water. Mix well, cover and cook.
- Cook until the raw smell disappears and the oil starts to separate.
- Add fresh cream and mix well.
- Finish with chopped coriander leaves and serve hot.
Video
Notes
Brown the onions well — this is the flavour base of the entire gravy, don't rush it.
Grind the paste smooth — a lump-free paste gives the gravy its silky texture.
Cook until oil separates before adding cream — this ensures the raw masala smell is completely gone.
Add cream on low flame — high heat can cause it to split.
Adjust water to get your preferred gravy consistency — thicker for roti, slightly thinner for naan.
Grind the paste smooth — a lump-free paste gives the gravy its silky texture.
Cook until oil separates before adding cream — this ensures the raw masala smell is completely gone.
Add cream on low flame — high heat can cause it to split.
Adjust water to get your preferred gravy consistency — thicker for roti, slightly thinner for naan.