Potato capsicum gravy

 Today I thought preparing murungakaai soup with carrot beans poriyal... But my daughter completely changed my plan.... So as per her wish, prepared potato capsicum gravy which is her favourite... I thought of preparing ghee rice, since this gravy goes well with ghee rice... But she refused and asked me to prepare curd rice... What a different combo, curd rice with gravy... She told anything hot and spicy will go with curd rice... My mind didn't accepted her suggestion... Anyhow as per her wish prepared this dish...

Ingredients

For marination 

Sour Curds - 1 cup

Red Chilli Powder - 1 tbs

Garam masala powder - 1 tsp

Mint leaves - 1/4 cup

Coriander leaves - 1/4 cup.

Other Ingredients

Potatoes boiled - 4

Capsicum - 2

Green peas - 1 cup

Tomato Puree - 4 to 5 tomatoes

Kasoori Methi Leaves - 2 tbs

Red Chilli Powder - 1/2 tsp

Turmeric - 1/4 tsp

Sugar - 1/4 tsp

Salt and oil as needed.

Method

First marinate cooked and cubed potatoes in the ingredients mentioned under marination. Let it marinate for 10 to 15 minutes.

In a kadai add oill and then add jeera, when it splutters, add chopped capsicum and green peas and sauté everything well..

Now add the tomato puree. when it begin to boil, add red chilli powder, sugar, salt and turmeirc powder, when raw smell went, add the marinated potatoes. Keep the flame sim since we have added curd in the mix. Add ghee or butter in the centre, when it begins to melt and comes out of gravy, add the dried kasthuri methi leave and switch off the flame.

This goes well with ghee rice and roti.