How to make dhaba style capsicum onion masala

INGREDIANTS

Dhaba style Capsicum Masala

For frying veggies

1 tablespoon oil

2 medium size onion chunks

2 medium size capsicum chunks

For gravy

2 tablespoon oil
1 pinch ginger

2 medium size onion finely chopped

3 medium size tomatoes finely chopped

2 Green chillies
1 cup buttermilk
1 tablespoon gram flour

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
½ teaspoon Kasuri methi crushed

1 teaspoon garam masala

1 tablespoon coriander leaves

For frying veggies

1. Heat up a pan, add oil and fry chunks of capsicum and onion chunks.
2. Once shallow fry, take out in a separate bowl or plate and keep aside.

For gravy

1. Heat oil and add cumin seeds and let it splutter for few seconds.
2. Add finely chopped onion. Saute till it turns translucent.
3. Once, it turns translucent, add 1 tablespoon gram flour and mix well.
4. Saute it for few minutes until it changes color.
5. Now, add ginger garlic paste and green chilli. Saute it for a minute.
6. Add finely chopped tomato and salt and mix well.
7. Cover with lid until it become softens.
8. Add red chilli powder, coriander powder, turmeric powder and cover with lid
9. Saute until it releases oil from the sides.
10. Now, add buttermilk and mix well.
11. Cover with lid and cook for 5–6 minutes on low flame.
12. Once oil separates, add fried capsicum and onion and mix well.
13. Cover and cook for 3 minutes.
14. Once masala is cooked properly, add water as per desired consistency and allow the water to boil.
15. Now, add roasted kasuri methi and mix well.
16. Cover with lid and cook for 5–6 minutes on medium flame till the curry becomes thick.
17. Open lid and mix well, add chopped coriander leaves and garam masala and mix well.
18. Finally, serve capsicum onion masala along with roti or chapatti or naan.