In a pan heat 2 teaspoon oil. Add all the ingredients for the curry base – 2 large onions roughly chopped, 1 teaspoon poppy seeds, ½ teaspoon cumin seeds, 2” ginger piece, 6-7 garlic cloves and 6-8 whole cashews.
Fry on low flame until the onions are translucent and light golden brown. Remove from heat and cool down completely.
Grind into a smooth paste by adding water as needed. Set aside.
Now in the same pan heat 1 tablespoon oil. Add ½ teaspoon shahi jeera.
Add 1 medium onion cubed and fry until translucent.
Next add 1 large tomato cubed. Fry on medium flame for 2-3 mins.
Add the prepared curry base and mix it well. Cook on low flame for 3-4 mins. Add ¼ cup water if it is too thick.
Now add ¼ teaspoon turmeric powder, ½ tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ¼ teaspoon garam masala powder.
Cook on low flame for 5-6 mins until it comes together.
Add 2 capsicums cubed. Mix well.
Add some water as needed to adjust the consistency of the curry and then add salt as needed.
Cook on low flame covered for 6-8 mins. Garnish with 1-2 tablespoon finely chopped fresh coriander leaves. Remove from heat.