Sauté the Capsicum:

• Heat 1 tablespoon oil in a pan and lightly sauté the capsicum pieces for 2-3 minutes until slightly tender. Remove and set aside.

Prepare the Gravy:

• In the same pan, heat another tablespoon of oil. Add cumin seeds and bay leaf.
• Add chopped onions and sauté until golden brown.
• Stir in ginger-garlic paste and cook until the raw smell disappears.
• Add tomato puree and cook until the oil starts to separate.
• Mix in cashew paste for a creamy texture.

Add the Spices:

• Add turmeric, red chili powder, coriander powder, cumin powder, and salt.
• Stir well and cook for 2 minutes.

Cook the Capsicum:

• Add the sautéed capsicum to the gravy.
• Pour in 1/2 cup water and let it simmer for 5 minutes.
• Sprinkle garam masala and crush kasuri methi between your palms before adding.
• Stir in fresh cream for a rich texture (optional).

Final Touch:

• Garnish with fresh coriander leaves.
• Serve hot with roti, naan, or rice.

Serving Suggestions

• Enjoy with phulka, paratha, or steamed jeera rice.
• Pair with a bowl of dal and salad for a wholesome meal.

Pro Tips

• Use red, yellow, and green capsicums for a vibrant dish.
• Slightly roasting the capsicum before adding it to the gravy enhances the flavor.
• Adjust spice levels according to taste.