Masala Pepper Curry
 
 
Author:
Ingredients
  • 20 Mini peppers(not the spicy kind)
  • 3 green chilies
  • ⅓ cup raw peanuts
  • 2 tbsps white sesame seeds
  • ⅓ cup fresh or frozen grated coconut
  • 3 tbsps oil
  • 1 tsp cumin seeds
  • 3 whole dried red chillies
  • 3 red onions thinly sliced
  • 4 large tomatoes
  • 2 tbsps ginger garlic paste
  • 2 tbsp red kashmiri chili powder(use more or less according to your spice level)
  • 2 tsp coriander powder
  • 1 tsp turmeric powder
  • 2 tbsps thick tamarind juice(if you don't have tamarind, add thick sour full fat yogurt)
  • 4 cups of water
Instructions
  1. Preheat oven to 420°F/215°C. Wash and pat dry the peppers and make a slit in the middle. Put it on a baking tray, add a tsp of oil, salt and pepper and bake for 10-15 minutes or until charred. Take out and keep aside.
  2. In a small pan, add the peanuts and fry on low heat until it's toasted and add the sesame seeds, fry for a minutes and turn off the heat. Add the coconut along with the peanuts and sesame seeds and grind to a very fine paste with ¼ cup of water. Keep aside.
  3. Take a large pan, add 3 tbsp oil and let it get hot on medium heat. Add the cumin seeds and red chilies. Add the sliced onion and fry on medium heat. Keep stirring and frying. When it is slightly caramalising, add the ginger-garlic paste. Fry till it browns lightly. Add the tomatoes, chili powder, coriander powder, turmeric powder and salt. Keep stirring and frying until you see the oil separate. It will take about 5-7 minutes. Then add the ground paste, 4 cups of water. Check for salt and cover and simmer for 30 minutes.
  4. After the mixture gets a bit thicker, add the tamarind juice. Let it come to a boil again, then add the peppers and simmer for 5 minutes and turn off the heat.
  5. Let the curry sit for at least 2 hours before serving. Serve hot with naan.
Recipe by Box of Spice at https://boxofspice.com/2016/07/masala-pepper-curry/