Creamy Bell Pepper Masala Delight

1.Begin by soaking the cashew nuts in water for about 30 minutes to soften them. Drain and set aside.

2.In a blender, combine the soaked cashew nuts and coconut milk. Blend until smooth and creamy. Set this cashew-coconut mixture aside.

3.In a large pan, heat some oil over medium heat. Add the cumin seeds and mustard seeds, allowing them to splutter for a few seconds.

4.Add the ginger paste and green chili paste to the pan, sautéing for 1-2 minutes until fragrant.

5.Stir in the chopped bell peppers and cook for about 5-7 minutes until they start to soften.

6.Add the turmeric powder, garam masala, coriander powder, cumin powder, and salt. Mix well to coat the bell peppers with the spices.

7.Pour in the cashew-coconut mixture and stir to combine. If the gravy is too thick, add a little water to reach your desired consistency.

8.Let the mixture simmer for about 10 minutes on low heat, allowing the flavors to meld together.

9.Finish by adding lemon juice and adjusting salt to taste. Stir well.

10.Garnish with fresh coriander leaves before serving.