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Add potatoes and cook on medium heat. Add little water and cook covered. Mix tomato puree and whipping cream in a separate bowl. When the vegetables are nearly cooked add the dry spices, and cook further. When fully cooked add the puree /cream mix to the vegetables. The vegetables should be cooked until little dry (you do not need too much gravy). Add the kasuri methi, stir and switch off the heat . To retain the flavor of methi you should not cook it further. Serve hot with parathas.
Take besan, add salt to taste, add chopped cilantro and 2 teaspoons oil. Stuff the mirchi with the above masala. Put the stuffed mirchis in a frying pan and add just a little oil from all the sides of mirchi. Cover it, cook it on sim till done. Check frequently to see that the besan is getting cooked. Make a little bit crispy, will taste good, enjoy! Potato Capsicum Masala Ingredients potato 1/2 kg capsicum 2 medium size tomato 3-4 onion 2 medium size turmeric powder 1/2 tspn chillie powder 1/2 tspn dhania powder 1/2 tspn garam masala 1/2 tspn jeera 1/2 tspn salt for taste oil for cooking coriander leaves little.
Wash the capsicums and cut them into medium sized pieces after taking out the seeds. Heat oil in a pan. When hot add the powdered methi seeds and fry for 1 minute. Next add slit green chillies, hing and haldi. Put in potato cubes. Saute on high flame for 2 minutes. Put in cut capsicums and saute. After 2 minutes reduce heat to medium, add salt to taste and cook till done. Garnish with coriander leaves and lemon juice just before serving. Capsicum Masala Ingredients 1 big Capsicum (green bell pepper) 2 small Potatoes (skin peeled) 1/4 cup Peas 1 onion (finely chopped) 1 tomato (finely chopped) 1/2 tsp garam masala 1/2 tsp rasam powder 1/4 tsp curry powder 1/4 tsp turmeric powder 1 table spoon chopped coriander leaves 1 tablespoon tamarind water mustard seeds oil for frying salt to taste Method Cut capsicum and potato into small pieces.