To begin making Capsicum Curry, firstly add 2 tablespoon oil in a pan and saute the cubed capsicum for a few minutes. Do not over-fry the capsicum and let it be a bit crispy. Remove them from the pan and keep aside into a separate plate.

In the same pan, roast the cashew-nuts and peanuts for about 2 minutes. Switch off the gas and let the nuts cool down. After cooling, powder the roasted nuts by adding them to a grinder. Remove and keep it aside in a separate bowl.

Heat a kadhai and add 1 tablespoon oil. After the oil gets heated, add bay leaf and coriander seeds and fry them for 1 minute.

Add chopped onions and fry them till onions turns pinkish. Now add chopped garlic and fry till the raw smell of garlic goes away.

Add chopped green chilies and tomatoes and fry them till the tomatoes turn mushy. Switch off the gas.

After cooling, add the onion-tomato mixture to the grinder and make a thick gravy by adding 1/4 cup water.

Now again, heat the kadhai and add 1 teaspoon oil. Then pour the gravy and saute it for about 5 minutes.

Mix the powdered nuts into the gravy and mix it properly. Once it is done, add the garam masala and red chilli powder.

Add the fried capsicum and stir well. If the gravy is very thick, add 1/2 cup water and simmer it for about 10-15 minutes.

Add salt according to your taste and garnish it with kasuri methi and chopped capsicum.

Serve Capsicum Curry with Phulkas or Whole Wheat Lachha Paratha and Burani Raita.