2nosKashmiri or Mexican Dry Red chilli(or approx 15 gms)
1/2cupcashew nuts(or 75 gms)
500gmscolourful bell peppers chopped
cream and cilantro
Heat 2 tbsp butter in a pressure cooker. Add cardamom, cinnamon, cloves, red chili and cumin seeds. Saute for few seconds.
Now add ginger, garlic and green chili. Saute them.
Add Chopped onion and saute for 2 to 3 minutes. Now add chopped tomatoes, cashew nuts and salt. Mix well. Cover the pressure cooker. I know you are thinking what about water??!! Dear, no need to add water. Tomatoes and onion will release all the moisture and help them to cook. Don't worry, it won't burn.
Take 2 whistles. Let the pressure cooker cools down completely. Open it and sieve the mixture. Take the water in a bowl. Keep it aside. Take the tomato mixture into a blender and grind it in to smooth paste.
Sieve the mixture, keep adding the preserved water.
In a pan, take this gravy. Add kasuri methi and sugar. Mix well and cook it for 2 to 3 minutes. Keep it aside.
Now in another pan, heat 1 tbsp butter and 1 tbsp oil. Add bell pepper, salt and saute it for 4 to 5 minutes or until tender.
Add this sauted bell pepper in the prepared gravy, cook it for 3 to 4 minutes. Garnish it with cilantro and cream.
That's it!! Your yummy Pepper Makhani is ready to eat. Serve it with Paratha, Naan or with Jeera rice. Enjoy!!
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