Difficulty: Medium

Ingredients

Dry masala

• 4-6 red chiles (lal mirch)
• 1 tsp black peppercorns (kali mirch)
• 2 tbsp coriander (dhania)
• 2 tsp cumin (zeera) seeds

Kadhai masala

• ¼ cup oil
• ¼ cup butter
• 2 cups diced onion
• 2 cups diced tomatoes
• 2 cups tomato puree
• A handful of diced green bell pepper (capsicum)
• A handful of diced red bell pepper (capsicum)
• A handful of diced yellow bell pepper (capsicum)
• 1 tbsp chopped green chiles
• 1 tbsp chopped garlic
• 1½ tbsp chopped ginger
• 1½ tbsp kashmiri red chile (lal mirch) powder
• 1½ tsp turmeric powder (haldi)
• 1 tbsp coriander (dhania) powder
• 1½ tbsp cumin (zeera) powder
• Salt, to taste

Directions

Dry roast the dry masala and set aside.

In another pan, add chopped green chiles, chopped garlic, chopped ginger, 3 different chopped bell peppers (capsicum), diced onion, and diced tomatoes. Sauté everything until the masala is mixed well. After that, add tomato puree and cook over a low flame until all the raw smell is gone. Then add 2 tbsp of the dry masala, cover the pan and let it simmer for 3 to 5 minutes.

Serve hot garnished with chopped coriander leaves and cream (optional).