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 a 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. Anyway, we were thrilled to see so many wonderful-sounding dishes. I started after breakfast and feared if the scheduled power cut will happen at a 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 different 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 to 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
Tomato 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
Since I was cooking a couple of dishes together, I made sure I didn't end up having too many vessels to wash. So I managed to fry 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.