Directions

1. Finely chop the onions and capsicum/green bell pepper.
2. Roughly chop the tomatoes, green chili, ginger and garlic.
3. Crush the ginger and garlic in a mortar-pestle to a paste.
4. Add the chopped tomatoes in a blender and make a smooth puree. Keep it aside.
5. Melt butter on a tawa or skillet.
6. Add the ajwain and fry them for a few seconds or till aromatic.
7. Add the onions and saute till translucent.
8. Add the green chilies, finely chopped bell pepper and saute for about 3 minutes.
9. Then add the red chili powder, turmeric powder, coriander powder and garam masala.
10. Stir and saute for about a minute.
11. Then add the tomato puree and salt.
12. Stir well and saute till you see butter releasing from the sides and the masala has thickened a bit. this takes about 8 to 10 minutes on a low flame.
13. If the tomato masala looks dry, then add 1 or 2 tbsp of water and continue to saute.
14. Add the Spanish pimento olives then add the crushed kasuri methi. stir very well and switch off the flame.
15. Garnish with coriander leaves and serve.