-
1
Gather and prepare all ingredients prior to commencing cooking.
-
2
Heat a medium to large heavy-based saucepan on high, then reduce heat slightly and add peanut oil.
-
3
When hot, add cumin seeds, mustard seeds and curry seeds, and cook stirring until mustard seeds start to pop and splutter.
-
4
Add onions and continue sauteing until golden brown.
-
5
Add ginger and garlic paste and cook 1 minute, then reduce heat to medium before adding peanut butter.
-
6
Stir continuously until peanut butter forms a sauce and add as much water as necessary to prevent the mixture catching on the bottom of the pan.
-
7
Add bell pepper and tomatoes and cook for 10 minutes until pulpy, adding a little more water as necessary.
-
8
Add turmeric, garam masala, sesame seeds and dry coconut powder and cook for another 15 minutes, stirring from time to time.
-
9
Add yoghurt, chile powder, lemon juice and tamarind concentrate, and heat through gently until hot and flavors have blended.
-
10
Serve hot, garnished with chopped cilantro.
-
11
Please note, omitting the peanut butter, which is an essential component of this dish, completely changes its character and flavour. It also requires the full amount of coconut powder and yoghurt as specified in the ingredients, for an authentic taste.
