Red Pepper Masala (with Peanuts)

Serves: 2. Prep & Cook Time: 40 Min.

Can be stored in the fridge. 

This is a dish that is cooked on gentle heat.  I used black sesame seeds, but white seeds are acceptable.

Serve with steamed rice or bread, such a chapati or paratha.

INGREDIENTS:

  • 3 tsp black roast sesame seeds (white seeds can be substituted)
  • 6 tsp roast peanuts
  • 5 tsp vegetable/groundnut oil (not olive oil)
  • 2 sweet pointed red peppers
  • 2 ripe tomatoes (medium to large) or 4 tsp tomato paste
  • 2 red onions
  • 1 tsp garam masala powder
  • 1 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 tsp chilli paste
  • 50 ml water
  • ¼ tsp Salt (adjust to taste)
  • Chopped coriander leaves to garnish

METHOD:

  • Skin the tomatoes and chop them, then set to one side.
  • Grind/blend the peanuts and sesame seeds together to make a fine powder (the mix may form a paste due to the natural oils, but that is not a problem). Then, set to one side.
  • Mix the chilli, turmeric and coriander powder in a bowl, then, set to one side.
  • Finely chop 1 onion, then set to one side.
  • Dice the peppers and the second onion–this will be cooked first.
  • On medium heat, add the oil to the pan and sauté the diced peppers and diced onion until the peppers are soft and the onion translucent (drop the heat if the vegetables are browning too quickly).
  • When cooked, remove the vegetables and put them to one side, to add back later. 
  • In the same pan, add the finely chopped onion.
  • Sauté gently until golden brown. 
  • Now add the following ingredients to the pan, give the mix a short stir after adding each one, but do not overcook.
    • Add the tomatoes/ tomato puree, ginger and garlic paste, stir the mix.
    • Add the turmeric powder, coriander powder, garam masala powder and salt, and stir some more.
    • Add the sesame and peanut mix, stir again.
  • Now, add the water, mix everything together and gently simmer for 2-3 minutes.
  • Finally, add the sautéed peppers and onion back into the pan.
  • Give everything a gentle stir occasionally and keep it gently simmering for 5 minutes – the water should evaporate and the mix will be more like a very thick sauce.
  • Garnish with chopped coriander.

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