There are some recipes that you want to try the minute you read them.This curry has been in my mind for quite a long time, ever since I had read it in Mirch Masala who had herself adapted it from 660 Curries by Raghavan Iyer.
I have read rave reviews about the book and I want to buy this book some point of time. I do not mind S or any of my friends gifting this to me either. I was so desperate to try the curry the minute I had bookmarked the recipe but the unavailability of the red bell pepper in the market made me postpone.
Now that the red bell peppers are readily available I was keen to try. I told S that I am going to make a gravy using bell pepper. He was quite surprised and sounded a little sceptical too but I was super excited to try the red pepper in a gravy, somehow I found the concept too inviting and innovative too.
When I read the recipe, I realized there was no use of oil and there was absolutely no mention of roasting the masala unlike all the curries that I make. This curry was surely inviting me to give it a try. My regular readers would know how much I stress on ‘bhuno’ the masala to get the flavours out.
To my surprise the curry turned out awesome and I did not miss out roasting the spices. The curry is smooth with delicate flavours and a perfect delight for cottage cheese lovers. It is a perfect curry for a hurried dinner or even when you have unexpected guests, as it can be cooked in very less time. After I cooked this the first call I made was surely to…….
1 red bell pepper cubed
1/3 cup cashewnuts
2-3 green cardamom
4 green chilies
1 tsp red chili pwd
200 gms Cottage Cheese Cubed
salt to taste
Boil a cup of water and add the bell pepper, green chillies, cardamom and cashewnuts to it and cook till the peppers turn soft. Remove from fire and cool.
Grind the bell pepper- cashewnut mix to a paste.
Pour it in a pan and bring it to a boil, add salt to taste, red chili pwd and cottage cheese. Cook for 10- 15 mins on low flame till the gravy thickens.