Peppers in gravy

An instant gravy that I made yesterday out of nothing - precisely.
I picked bell peppers for this one coz' that was the last few things I had in my refrigerator. You could use mushrooms or paneer or cherry tomatoes or pretty much anything to go into a gravy. You don't need onions or tomatoes for this gravy- as simple as that. 


You need
Bell peppers - 1/2 cup (diced)
Yogurt - 1 cup
Chilli powder - 1 teaspoon
Coriander powder - 1 tablespoon
Cumin powder - 1 teaspoon
Amchur powder - 1/2 teaspoon
Cinnamon powder - A pinch
Ginger garlic paste - 1 tablepsoon
Kasoori methi - 1 tablespoon (crushed)
Cumin seeds - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Cashew powder - 1 tablespoon
Salt
Oil


Method

• In a baking sheet place the bell peppers, drizzle some olive oil and place it in the oven at 350F for 10-15 minutes until it shrinks and browns little.You can also insert the peppers into skewers and do the same or grill them on charcoal grill.
• In a bowl combine coriander powder, amchur powder, cinnamon powder, chilli powder, turmeric powder and cumin powder with little water and set aside.
• In a medium saucepan, start by adding oil, followed by cumin seeds and ginger garlic paste. Saute for a few minutes.
• Pour in the combined spices into the pan. Allow to simmer for few minutes.
• Add yogurt, salt, bell peppers, kasoori methi and mix well. 
• Allow to simmer for about 5-10  minutes, stirring in between.
• Finally add cashew powder to thicken the gravy and simmer for few more minutes (5 minutes) and turn off the heat.
• Garnish with coriander leaves and serve hot with rotis/parathas.