Easter Break is over and things will very soon be a routine where everyone leaves the home in the morning and comes back to have a meal and get back to bed only to begin the cycle followed the day earlier. Cooking does happen in the kitchen but it is more of scheduled cooking to make sure everyone gets the meal on time to be able to carry on other activities and get read for the next day. I so miss the holiday cooking I get to do during the vacations. Here is a quick curry that I churned for our Sunday lunch. The simple yet delectable curry requires a very few ingredients.
You will need Bell Peppers 4 in number. Cut the stalk and core the seeds out. Roast the peppers on fire to char the skin. Place in a container and cling film it or cover with a foil. Keep aside.
Once the peppers sweat, it is easier to peel the skin off.
For the filling grate paneer, chop half an onion and spinach(baby spinach for salads) if you use desi spinach chop, blanch in water and use. Season with salt, fresh or dry mint, fennel seeds, carom seeds. and a dash of lemon juice. Fill this in each of the peppers and set aside.
For the gravy:
Grate the half onion
Ginger garlic paste
Puree of 1 tomato
garam masala 2 tsp
turmeric 1 tsp
Kashmiri red chilli powder 1 tsp
Black salt 1 tsp
Kasuri methi 1 tbsp roasted and crushed
Salt for seasoning
Oil and cumin seeds for tempering
Single cream 2 tbsp/milk a quarter cup
In a pan, heat oil for tempering. Add the cumin seeds. When they splutter, add the onion, ginger-garlic paste. Saute for a couple of minutes. Add the tomato puree and cook till the oil leaves the side. To this add the spices and half a cup of warm water so that the spices do not burn. Stir well. Place the stuffed bell peppers. Cover and cook for 5 minutes. I did not wish the peppers to submerge in the gravy. If you wish to have them submerged, double the quantity of the curry ingredients. Just before turning the heat off, add the cream and kasuri methi.
Serve it with hot chapatis’ or hot and steaming rice..it will taste absolutely delicious.