Add the oil to the pan and heat up.
Add the cumin seeds and crushed chillies then sauté for 1-2 minutes until fragrant.
Dice one of the red onions and add to the pan then cook for 3-4 minutes on medium heat.
Add the ginger paste and garlic paste then cook for 1-2 minutes.
Add the finely diced tomatoes then cook for 3-4 minutes.
Add the salt, chilli powder, turmeric powder, and garam masala then cook the spices for 3-4 minutes.
Add the water and cook for a further 3-4 minutes.
Dice the remaining red onion and the bell peppers into bite-sized chunks.
Add the red onion and bell peppers to the pan and cook for 8-10 minutes.
Add the dried fenugreek leaves and mix to combine.
Serve warm alongside a side of chapatti and enjoy!
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