Pepper Masala (4)

This Pepper Masala is a lovely contrast to more spicy dishes served as part of an Indian meal. Its from ” Fresh Flavours of India ” by Das Sreedharan.

Pepper Masala (4)
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Pepper Masala (4)
Print Recipe
  1. Using a pestle and mortar crush the garlic cloves and ginger together to give a fine paste.
  2. Heat the oil in a large saucepan over a medium heat. Add the curry leaves, cumin and cloves and cook for a minute or until the cumin seeds turn golden. Add the onions and some salt to taste. Stir and cook for 5 minutes or until the onions brown.
  3. Add the paste of the ginger and garlic to the pan and stir well. Then add the green chilli, tomato puree, chilli powder, ground coriander and turmeric. Stir well and cook for 3-4 minutes.
  4. Add 6-7 tablespoons water to the pan to loosen the mixture. Add the bell peppers, mix well and cook, uncovered, for about 10 minutes or until the peppers begin to brown, stirring often.
  5. Increase the heat to high and cook, stirring, for 2 minutes. Remove from the heat and leave to stand for 2 minutes before serving.
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