Capsicum Aloo Gravy

This is a delightful dish for the potato and capsicum lovers! 

Vegetables

onion - 1 finely chopped

tomato - 1 finely chopped

green chillies - 2 big finely chopped

capsicum - 1/2 finely chopped and 1/2 sliced 

potato - two medium sized

coriander - 1 bunch

mint leaves - 1/2 bunch

ginger - long & thinly sliced 

Spices 

cumin Seeds - 1 tb spoon

caraway seeds - 1 tb spoon

cloves - 3

cardamom- 3

ground black pepper - 1/4 tb spoon

dried mint leaves - 1 tb spoon (optional if you use fresh mint)

tamarind extract - 2 tb spoon

ginger paste - 1 tb spoon

bay leaf - 1

Method

Gravy - Heat oil in a pan. Add cumin seeds,  caraway seeds, cloves, cardamom, black pepper, dried mint, bay leaf and saute for 2 minutes. When the flavor starts spread add the finely chopped onion and green chilli. Mix the spices and onion well, let it fry until onion turns golden color. Add mint leaves, coriander leaves and ginger paste. Add the chopped capsicum, after two minutes add the chopped tomato. Let the mixture get cooked for 5 minutes. Stir occasionally. Add 2 tb spoons of tamarind extract and salt. Let the mixture cool down and blend the entire contents to a soft paste. 

Baking Potatoes - Peel the potatoes and pierce each potato at several places with a fork.  This lets the extra moisture drip. Slightly oil them and microwave for 5 - 9 minutes on high heat. 

Making - Heat oil in a pan and saute the sliced capsicum until tender. Add the baked potato slices and stir. Wait for 3 minutes and add the gravy mixture. Mix the contents thoroughly and let it cook for a while. Simmer and cook for 15 min stirring occassionally. Add little water if you feel the gravy is getting dried up.  

Garnish - Add a tb spoon of butter or ghee and garnish with the thinly sliced ginger and serve.