Phulkas Plain paratha Lachha Paratha
Grind both together into a fine paste. In a pan add oil and add ginger garlic paste. Cook in a low flame till the raw smell goes.
Add the ground masala, red chili powder, salt and garam masala and cook for few minutes. Add the cubed capsicum and mix well.
Add half cup of water or little more to bring it to the gravy consistency. Boil this for few minutes and switch off the flame. You can either add kasoori methi or coriander leaves for garnishing.
Bell Pepper | Capsicum(all colours) 1 Cup Onion 1 Tomato 1 Red chilli powder 1/2 tsp Ginger Garlic paste 1 tsp Oil 3 tsp Garam masala 1/4 tsp Salt to taste To roast and Grind Cumin seed 1/4 tsp Coriander Seeds 1/2 tsp Cinnamon 1 small stick Cashew nuts 6-8
Serve hot with phulkas | parathas.
Notes:
Always ensure that the Capsicum should not be over cooked and let this be crunchy. If you want the gravy to be more richer, you can add 2 tblsp of fresh cream in the last. While dry roasting the masala, be careful not to get it burnt, else it will spoil the taste.
So made a rich flavourful aloo capsicum gravy! Thank you!
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