Butter masala Capsicum

Ingredients:

Medium Green Capsicum (green bell peppers) - 2 
Coriander Seeds - 2 teaspoons 
Grated Dry Coconut - 1 tablespoon 
Dry Red Chilli - 1 
Sesame Seeds - 1 teaspoon 
Roasted Peanuts - 1/4 cup 
Cumin Seeds (jeera) - 1/2 teaspoon 
Onion, finely chopped - 1 medium
cloves Garlic, crushed - 2 
Red Chilli Powder - 1/2 teaspoon 
Turmeric Powder (haldi) - 1/4 teaspoon 
Milk - 1/4 cup
Butter - 2 tablespoons 
Cooking Oil - 2 tablespoons 
Salt
3/4 cup Water

Method : 

1. Add coriander seeds, grated coconut, dry red chilli and sesame seeds in a pan and dry roast them over low flame until nice aroma comes for approx. 2-minutes. Transfer them to a plate and let them cool for 3-4 minutes. Grind them with roasted peanuts in a grinder and make a fine masala powder.
2. Heat oil in same pan or kadai over medium flame. Add cumin seeds and allow them to splutter. Add chopped onion and crushed garlic, sauté until onion becomes light pink. 
3. In another pan add butter over medium flame , add capsicum and fry for 10 mins on medium flame.
4. Add this fried capsicum to fried onions.
5. Add turmeric powder , salt and red chilli powder, mix and cook for a minute.
6. Add masala powder (prepared in step-1) and salt (only for masala powder).
7. Stir and cook for 1-2 minutes.
8. Add 3/4 cup water and Milk let it boil over medium flame.
9. Cook until gravy becomes thick or for 3-4 minutes.
10. Turn off the flame and transfer curry in a serving bowl.

Served with any of your favorite Indian flat breads or rice