The beets paratha which i posted yesterday where paired with this yumm capsicum and potato cashew masala. We at home love potatoes, i bet most of the human kind love potatoes, the rest who hate them should be classified as aliens living amongst us.
Seriously, if you hate potatoes then you must have never tasted anything delicious with them, that is why the hate. At home, we eat potatoes in every form, as curry, as bread, in breads, boiled, fried, smashed, smeared, with chili, with pepper, with jeera, as jhol, as a dry curry, with ras, without ras but crisp and crunch, this list can go endless.
This curry with capsicum and cashewnut is another delicious way we enjoy our potatoes. The midly spiced, semi gravy with tender potatoes, and perfectly sauteed capsicums tastes out of the world. Pair it with rotis or with rice, you are going to make them again and again in your kitchen.
1 Large Potato or 2 medium sized potatoes, peeled, chopped into cubes and parboiled
2 now capsicums, medium sized, cut into cubes
1/2 tsp red chili powder
1/2 tsp freshly pouded coriander powder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
1/2 tsp salt
To be Sauteed and Ground to a paste
1 tsp oil (These days i use coconut oil to my cooking, feel free to use any oil of your choice)
1 large onion, roughly chopped
2 tomatoes ( medium sized tomatoes), roughly chopped
1 green chili
2 cloves of garlic
5-8 nos cashews ( i added 6)
1/4-1/2 cup of water
- Prepare all the veggies, wash them and chop accordigly. Wash, peel and cube the potatoes and parboil them. This step is absolutely optional, i have tried both ways of parboiling prior and cooking directly in the liquid. The former might reduce the time a bit, but taste-wise it is the same.Go ahead and use the method that suits you best.
- In a pan, add oil, when it is hot add roughly chopped onions, garlic and green chili. Saute until onions are translucent. Next add chopped tomates and saute. Let the tomtoes lose their shape, it might take around 2-3 minutes, add the cashewnuts to this, add 1/4 cup of water, cover and cook for 2-3 minutes. Take it off the stove and let it cool for 5 minutes.
- I usually use my stick blender for blending masala paste for my curries. So i dont mind when it is hot. If you are using your normal blender, kindly let the ingredients cool well or else you might end splattering hot liquid all over you.
- Add 1/4 cup of water to the onion-tomato mix and blend it to soupy consistency. Once done, keep aside.
- Now in the same pan, add another tsp of oil, add cumin and chopped capsicums to it and saute for 2-3 minutes. Next add the parboiled/raw potatoes to this and saute for a minute. Add turmeric to this and mix well.
- Now add the blended onion & tomato cashew liquid to this. Add red chili powder, coriander powder and salt. Mix well.
- If potatoes are parboiled :let the curry cook without covering for 8-10 minutes. Once done, finally add the garam masala and let it sit for 2 more minutes in heat.
- If the potatoes are not parboiled : Cover and cook for 8 minutes and let the potatoes cook well, then uncover and cook for another 5-8 minutes.
- I served them with beets paratha for my kids lunch.