Capsicum Masala

How to Prepare

1. Heat 6 tablespoons of oil in a large wok or kadai over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add the ground onion-tomato masala paste and sauté for 8-10 minutes until the raw smell disappears and oil starts separating.
4. Add 2 tablespoons of ginger-garlic paste and cook for another 2 minutes.
5. Add 2 teaspoons of turmeric powder
6. 3 teaspoons of red chili powder
7. 4 teaspoons of coriander powder, and 2 teaspoons of garam masala. Mix well and cook for 1-2 minutes.
8. Add the diced capsicum and mix thoroughly to coat with the masala. Cook for 5-7 minutes until slightly tender but still crunchy.
9. Add 1 cup of water to adjust consistency, and salt to taste. Simmer for 5 minutes.
10. Garnish with 1/2 cup of chopped coriander leaves and serve hot with roti or rice.