Shimla Mirch Ka Salan (Capsicum in Spicy Peanut Gravy)

Love the flavor of Capsicum, i tried so many different recipes(Colorful Capsicum Paneer,Green Pepper Stir- Fry,Colorful Bell Pepper in Tamarind Juice,Bell Pepper In Peanut Gravy and so many more..) using it and each time it amazes me more..This Salan is a really nice recipe that i found on this blogand after seeing the ingredient list i knew i have to try this and it came out really nice..everybody enjoyed it to the last bite..

Source:- Mharo Rajasthan's Recipes
Ingredients:-

Shimla Mirch (Capsicum) - 3 big ones ( red, green and yellow) cut into big cubes
Peanuts - 1/4 cup
White Sesame - 2 tbsp
Cumin Seeds - 2 tsp
Oil - 1 tsbp (to saute capsicum)
Salt - as per taste

For Ground Paste

Onion - 1
Tomato - 3 medium
Ginger - 1 inch piece
Garlic - 3-4 big cloves
Coconut - 2 tbsp

For Dry Masala

Turmeric Powder - 1 tsp
Red Chili Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp

For Tadka

Mustard Seeds - 1 tsp
Methi dana (Fenugreek Seeds) - 1/2 tsp
Kalunji (Nigella Seeds) - 1 tsp
Oil - 1 tsbp


Procedure:-

1) Firstly, soak tamarind in warm/hot water about 1/4 cup for 10-15 min and then get the pulp out of it (about 2-3 tsp)
2) Then, dry roast peanuts, sesame and cumin (not the tadka one) and grind them to coarse powder when cooled down a bit.
3)Now, grind everything under masala paste section with no added water.
4)Take a non-stick pan (deep one as the gravy on cooking tends to splatter).Take 1 tbsp of oil in it and when it is hot, add mustard, fenugreek and cumin seeds.
5)Once they start spluttering, add ground paste to it and cook till all rawness is gone and nice aroma comes from it.
6)While that is cooking, take another non-stick pan and add oil to it.Add capsicum and sprinkle little salt and saute them for 3-4 minutes. Keep it aside.
7Once gravy is cooked, add ground masala mix (peanut, sesame and cumin) along with other dry masalas and salt.Let it cook for another 2 min.
8)Now, add tamarind pulp along with 1 cup water.Cook the gravy covered (as it will splatter) for about 5 min. on medium heat. Add sauteed capsicum and cook another 3 min. or till gravy thickens a little.

Serve hot with rotis or rice..