Sweet peppers with whole cashew nuts


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

In this recipe, Kairas, sweet peppers in red, emerald and golden colours are enrobed in a thick, rich sauce with the nutty taste of sesame and poppy seeds, the earthy taste of channa dhal and the fragrance of intense yellow turmeric. Whole cashew nuts add a crunchy bite as well as substance.


  • 1 each sweet red, yellow and green (bell) pepper, about 150g/5 oz each
  • 200 g/7 oz potatoes, cut into 2.5 cm/1in cubes
  • 15 ml/1 tbsp each sesame and white poppy seeds
  • 10 ml/2 tsp split Bengal gram (channa dhal)
  • 10 black peppercorns
  • 1 dried red chilli, torn into pieces
  • 45 ml/3 tbsp sunflower oil or olive oil
  • 2.5 ml/½ tsp black mustard
  • 2.5 ml/½ tsp cumin seeds
  • 2.5 ml/½ tsp ground turmeric
  • 50 g/2 oz raw whole unsalted cashew nuts
  • 5 ml/1 tsp salt, or to taste
  • 7.5 ml/ tbsp lemon juice
  • 15 ml/1 tbsp soft light brown sugar
  • Plain Boiled Rice and Indian bread, to serve


  1. Cut the peppers in half, remove and discard the cores, then cut the flesh into 2.5cm/1 in cubes.

  2. In a medium-sized pan, bring 300ml/10fl oz/ cups water to the boil and add the potatoes. Bring back to the boil, cover and cook for 5–6 minutes, until tender.

  3. Remove the potatoes and spread them on a large plate to prevent further cooking. Reserve the cooking liquid.

  4. Grind the sesame seeds, poppy seeds, lentils, peppercorns and chilli in a coffee grinder until they are finely ground.

  5. Heat the sunflower or olive oil in a pan over a medium heat, then add the mustard seeds, followed by the cumin. Add the ground ingredients, turmeric and cashew nuts. Stir-fry for 30–40 seconds, then add the peppers and salt.

  6. Add the potatoes and the reserved cooking liquid, plus another 150ml/5fl oz/ cup warm water. Cook for 3–4 minutes and add the lemon juice and sugar. Cook for a further 2–3 minutes until the sugar has dissolved. Serve with Plain Boiled Rice.

Per portion Energy 146kcal/607kJ; Protein 3.45g; Carbohydrate 9.5g, of which sugars 4g; Fat 10.8g, of which saturates 1.6g; Cholesterol 0mg; Calcium 45mg; Fibre 1.8g; Sodium 24.8mg.