*Method:*
- Chop one onion into small cubes and the capsicum also into small cubes. Chop another onion finely. The remaining one onion chop roughly as we will grind this onion.
- Chop the tomato into two and grind this in a mixie.
- Soak the cashew nuts in warm water for 10 minutes.
- Drain the water and grind this into a smooth paste using the milk. Mix the remaining milk to this and keep this aside.
- In a pan add 1 tblsp of oil and add the cubed onions and capsicum.
- Saute this by adding little salt to this. Let the capsicum be crunchy and ensure it should not become soft. Keep this aside.
- In the same pan add little oil and add the roughly chopped onions and the garlic.
- Cook this till it turns slightly golden brown colour. Keep this aside.
- Cool completely and grind into a fine paste. Add little water while grinding.
- In a pan add 1 tblsp of oil and add the finely chopped onions.
- Cook till it becomes translucent.
- Add the onion paste to this. Cook for a minute.
- Add the ground tomato puree to this.
- Add thered chili powder, Coriander-cumin powder
salt and garam masala.
- Add the Dahi to this.
- Cook this on a medium-low flame for 10 minutes, till the raw smell disappears.
- The gravy will splutter as it shrinks, so keep it covered to avoid mess around the kitchen hob.
- Add the brown rice now, and add 5 cup of water.
- Let this cook for 15 minutes.
- Add the cashew milk mixture now and simmer the flame.
- Add the sauted capsicum and onions.
- Crush the kasoori methi and add to this gravy.
- Mix well.
- Switch off the flame.
- Brown rice masala is ready to serve.
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*Method:*
- Chop one onion into small cubes and the capsicum also into small cubes. Chop another onion finely. The remaining one onion chop roughly as we will grind this onion.
- Chop the tomato into two and grind this in a mixie.
- Soak the cashew nuts in warm water for 10 minutes.
- Drain the water and grind this into a smooth paste using the milk. Mix the remaining milk to this and keep this aside.
- In a pan add 1 tblsp of oil and add the cubed onions and capsicum.
- Saute this by adding little salt to this. Let the capsicum be crunchy and ensure it should not become soft. Keep this aside.
- In the same pan add little oil and add the roughly chopped onions and the garlic.
- Cook this till it turns slightly golden brown colour. Keep this aside.
- Cool completely and grind into a fine paste. Add little water while grinding.
- In a pan add 1 tblsp of oil and add the finely chopped onions.
- Cook till it becomes translucent.
- Add the onion paste to this. Cook for a minute.
- Add the ground tomato puree to this.
- Add thered chili powder, Coriander-cumin powder
salt and garam masala.
- Add the Dahi to this.
- Cook this on a medium-low flame for 10 minutes, till the raw smell disappears.
- The gravy will splutter as it shrinks, so keep it covered to avoid mess around the kitchen hob.
- Add the brown rice now, and add 5 cup of water.
- Let this cook for 15 minutes.
- Add the cashew milk mixture now and simmer the flame.
- Add the sauted capsicum and onions.
- Crush the kasoori methi and add to this gravy.
- Mix well.
- Switch off the flame.
- Brown rice masala is ready to serve.
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