For the sixth day of the BM I wanted to share the Shahi Mater Capsicum Sabji from the North Indian Thali
that I made. This recipe was from the clippings we have been having with us for over decade now. Amma and I were really happy that we finally are trying so many recipes from those papers. Especially on this occasion, we just took one clipping out and decided to try all the recipes that were listed out.
It was full of dishes from North Indian Cuisine, rather vague which said just that and nothing much else. Anyways we were trilled to see so many wonderful sounding dishes. I started after breakfast and feared if the scheduled power cut will happen at the critical time. Just as I thought it went off and most of our dishes had to be prepared during that time. Hence you will see differently coloured pictures.
|Shahi Matar Capsicum Sabji|
The original recipe was something different, it called for Spring Onions and other recipes were methi based. I was so held up that I didn’t look into this matter at all. Amma was scolding me that I overlooked the important part required. We finally decided we will adapt with what we had on hand.
Hence this sabji was made with just peas and capsicum. It surely turned out to be the shahi I have named it, so it was creamy and rich with the addition of cashew nut paste.
Step by Step Picture Recipe
Peas Capsicum Sabji in Cashew Tomato Gravy
Onions – 1 & 1.2 cup
Capsicum, chopped – 1/2 cup
Peas – 1 cup
Oil – 2 tbsp
Cashew nut paste – 1/4 cups
Green chilies – 2 medium
Cream – 1/4 cup
Tomatoe puree – 1 & 1/2 cup
Ginger Garlic paste – 1/2 tsp
Butter – 1 tbsp
Red Chili powder – 1 & 1/2 tsp
Salt to taste
Sugar – 1/4 tsp
Cumin seeds – 1/2 tsp
How to make Shahi Matter Capsicum Subji
Soak the cashew nuts in water for 10 mins and grind to a smooth paste. Keep it aside.
In a non stick pan, add 1/2 tsp butter and saute the peas, capsicum well for 5 minutes or till done. Remove and keep it aside.
In the same pan, add the oil, add the whole Cumin seeds. When it splutters, add the onions, along with sugar. Fry till the onions turn colour.
Then add the ginger garlic paste, saute till the raw smell leaves. Once the onion ginger garlic paste is cooked, add the chili powder along with cashew nut paste and slit green chilies.
Mix everything well and cook in simmer for few mins. Then add the tomato puree, cook well for 2 mins.
Then add the fried peas and capsicum, combine everything together and cook. Finally add salt and a cup of water. Bring to boil and then simmer for 5 mins.
Finally add the remaining butter, cream if you are adding. Cook till the gravy thickens.
Since I was cooking couple of dishes together, I made sure I didn’t end up having to many vessels to wash. So I managed frying the peas and capsicum. Else you can cook in different pans.
I didn’t add as much as cream required, even then on overall the sabji was very heavy when paired with Fried Naan.
Sending these for my Indian Thali Mela
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 15