Bell Pepper Kurma in Milk

Kurma in Milk....Errrrrr! Does this sound weird? Well, it's not weird in taste....Last week I was making drumstick curry with milk (mulakkayya palu koora). Drumsticks, Bottle gourds, Cucumbers taste good when cooked with milk..So I thought why not try other veggies....I'm in love with Bell Peppers now and hence I wanted to cook them this way...I make bell pepper/potato kurma with sour yogurt to go with Rotis and Parathas...For this recipe I used milk instead of yogurt.....It tasted so yumm...My milk mania had no leaps n bounds since then...I cooked mushrooms and eggs in milk and that turned out yummier...'ll post that recipe soon..

For the Bell Pepper Kurma here's the recipe,

Ingredients:

Bell peppers - 3 (wash n cut into chunks)

Potato - 1 (wash, peel and cut into cubes)

Onion - 1 (chopped)

Green chillies - 5 (chopped) - adjust to taste

Ginger garlic paste - 2 tsp

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Salt - to taste

Turmeric - 1 pinch

Milk - 2 cups

Oil - 1 tbsp

Coriander - to garnish

Method:

1. Take water in a pan and add cubed potatoes. Add salt and a pinch of turmeric and bring to boil. Do not over boil. 5min on high would be sufficient. Drain the water and set the potato cubes aside.

2. Heat oil in a wide bottomed pan. Add the chopped onions, green chillies, ginger garlic paste and roast until the raw smells goes off.

3. Now add the bell pepper/capsicum chunks, sprinkle some water and cover the pan. Cook on medium for 5min. Capsicum starts turning soft.

4. Remove the lid, add salt, coriander powder, cumin powder. Mix well.

5. Add the boiled potato cubes, milk and cover the pan.

6. Cook on medium for 10min and turn off the heat when the gravy starts thickening.

7. Garnish with coriander and serve with Rotis.