capsicum masala curry

• Capsicum(big) - 1 no

• (cut into small cubes)
• Onion
  Onion (English) / Vaengayam (tamil) / Savala (malayalam) / Nirulli / Ullipayalu / Yerra Gaddalu (telugu) / Ulligadde / Erulli / Neeruli (kannada) / Pyaz / Dungri / Kanda (hindi) / Pyajj / Piyaz (Bengali) / Dungri / Kanda (Gujarati) / Sawalo / Piyavu (Konkani) / Kandaa (Marathi) / Piaja (Oriya) / Pyaz (Punjabi) / 
  
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   (medium) - 1 no
• Tomato
  Tomato (English) / Takkali (tamil) / Takkali (malayalam) / Tametokai / Ramamulaga (Pandu/Kaya) (telugu) / Tomaato Hannu (kannada) / Tameta (hindi) / Toamaatar (Bengali) / Tameta (Gujarati) / Tomato (Konkani) / Tamoto (Marathi) / Bilati Baigana (Oriya) / Tamatar (Punjabi) / Ruwangum (Kashmiri) / 
  
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   - 1 no
• Garlic pods - 5 - 6 nos
• Ginger
  Ginger (English) / Inji (tamil) / Inchi (malayalam) / Allam / Allamu / Sonthi (telugu) / Shunti / Alla / Ashi Shunti / Ardraka (kannada) / Adrak / Adu / Soonth (hindi) / Ada (Bengali) / Aadu / Soonth (Gujarati) / Alley (Konkani) / Aale (Marathi) / Ada (Oriya) / Adrak (Punjabi) / Soonthi (Tulu) / Adrak / Adhrak (Urudu) / 
  
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   - A little
• Cuminseeds
  Cumin Seeds (English) / Seerakam / Jeerakam (tamil) / Jeerakam (malayalam) / Jeelakara / Jidakara / Jikaka (telugu) / Jeerige (kannada) / Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu (hindi) / Jeera / Zeera / Safed Jira (Bengali) / Jeeru / Jiru / Safed Jiraun (Gujarati) / Jeerey / Jeren (Konkani) / Jeera / Jeregire (Marathi) / Jira / Jeera (Oriya) / Jira (Punjabi) / Zyur (Kashmiri) / 
  
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   (Jeerakam) - 1 tsp
• Cloves
  Cloves (English) / Grambu / Lavangam / Kiraambu (tamil) / Karayaamboovu / Grambu (malayalam) / Lavangam / Lavangalu (telugu) / Lavanga / Lavangapattai (kannada) / Lavang / Laung (hindi) / Labango /  Lawang (Bengali) / Laving /  Lavang (Gujarati) / Grambu / Lovang / Longan (Konkani) / Luvanga / Laung (Marathi) / Labanga (Oriya) / Long / Lavang / Laung (Punjabi) / Ruang (Kashmiri) / Laung (Urudu) / 
  
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   (Grambu)
• Bay leaves(Vazhana/Karuga ela)
• Oil - 4 - 5 tbsp
• Corianderseeds
  Coriander Seeds (English) / Kothamalli / Varakothamalli (tamil) / Kothamalli / Malli (malayalam) / Dhaniyalu (telugu) / Kottambari Beeja / Haveeja (kannada) / Dhania / Dhana (hindi) / Dhonay / Dhaniya (Bengali) / Dhana / Dhaniya / Kothmiri / Libdhaba (Gujarati) / Kottambari / Konpir (Konkani) / Dhane / Kothimir (Marathi) / Dhaniya (Oriya) / Dhaniya (Punjabi) / Kothemberi (Tulu) / Deaniwal / Kothambalari (Kashmiri) / 
  
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   - 1 tsp
• Groundnuts (Nilakadala) - 1 1/2 tsp
• Cashewnuts
  Cashewnuts (English) / Mundhiri Paruppu / Andiparippu (tamil) / Andiparippu / Kashuvandiparippu / Parangi Andi (malayalam) / Jeedipappu (telugu) / Godambi / Geru Beeja (kannada) / Kaju (hindi) / Hijli Badam (Bengali) / Kaju (Gujarati) / Cajjubi / Caaju / Moyi / Kazu (Konkani) / Kaju (Marathi) / Kaju / Lanka Ambumanji / Kajubadam (Oriya) / Kaju (Punjabi) / Goanku (Tulu) / Kaju (Kashmiri) / 
  
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   - 1 tsp
• Salt
  Salt (English) / Uppu (tamil) / Uppu (malayalam) / Uppu (telugu) / Uppu (kannada) / Namak (hindi) / Laban / Noone (Bengali) / Meethu (Gujarati) / Meet (Konkani) / Mith (Marathi) / 
  
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   - As reqd
• Lemon juice - 1 tsp

Directions
 to make Capsicum Masala - North Indian Style
 :
• 1)Fry capsicum pieces in oil and keep it aside.
• 2)Fry coriander seeds, cashews and groundnuts separately, without adding oil.
• 3)Make a paste of groundnuts and cashews separately.
• 4)Grind onion, tomato, garlic, ginger, cumin seeds, the spices and coriander seeds into a smooth paste.
• 5)Heat oil in a frying pan.
• 6)Add the ground masala and fry, until the oil starts to separate.
• 7)Add groundnut paste and cashew paste.
• 8)Stir well and let it boil for about 3 mins.
• 9)Add fried capsicum and stir well.
• 10)Close with a lid and let it cook for 5 - 10 mins.
• 11)Add lemon juice to Capsicum masala, before removing from the flame.
• 12)Garnish Capsicum masala with coriander leaves before serving.
• :- Serve Capsicum masala with chappathi, naan, fried rice etc.