INGREDIENTS:
2-3 tablespoon Oil; divided more if needed
2 large | approx. 3 cups Green Bell Pepper; diced medium size
½ tablespoon Ginger; minced
½ tablespoon garlic; minced
1 heaped cup Finely chopped onions
1 teaspoon Cumin powder
1 teaspoon Kashmiri red chilli powder; adjust to taste
1 teaspoon Turmeric powder
1 teaspoon Garam masala; adjust to taste
2 medium-sized | approx. 1 heaped cup Finely chopped tomatoes
Water
Salt to taste
½ tablespoon Brown sugar; optional add only if you like a mild sweet taste in curries
1 cup Yogurt
Water
Finely chopped cilantro for garnish
INSTRUCTIONS:
Heat oil in a large skillet on medium-high heat. Add the diced bell pepper in one layer and shallow fry until it starts to caramelize (approx. 3-4 minutes). Remove from heat and transfer to tray or plate and keep aside to use later in the recipe. [Note: Do not overcrowd the skillet - if required, do in batches.] Lower the heat to medium. To the same skillet, add more oil if required. Once the oil is hot, add the minced ginger and garlic. Sauté for 30 seconds. Add the onions and cook until they turn translucent. (approx. 5-6 minutes)
Add the spice powders: cumin powder, Kashmiri red chilli powder, turmeric powder, and garam masala. Sprinkle salt. Sauté for a minute or two until the spices become aromatic.
Next, add the chopped tomatoes and cook until they turn mushy, and oil leaves the sides. [Note: You can add a tablespoon of water at a time, to speed up the cooking process. Add more water only once the water added earlier is completely evaporated].
Add about 1-1.25 cups of water (depending on the consistency of the gravy you want in the dish), salt to taste, and brown sugar/jaggery (if using) and bring to boil.
Mix in the shallow fried bell pepper and cook to the desired level. [Note: I do not like overcooked mushy bell peppers, so I cook for about 2-3 minutes. If you like it well cooked, cook for a longer time].
Reduce the heat to the lowest setting, add yogurt while constantly stirring. Cook for 1-2 minutes (stirring constantly) to prevent grainy yogurt.
Serve hot garnished with finely chopped cilantro.
Credit to: Bell Pepper Yogurt Curry - Framed Recipes