firstly, to prepare the masala paste, in a pan heat 2 tsp oil and roast 5 clove garlic, 3 inch ginger to a golden brown.
add 1 tsp coriander seeds, ½ tsp cumin, 1 tsp pepper, ½ inch cinnamon, 3 pods cardamom, 4 cloves and 5 dried red chilli.
roast on low flame until the spices turn aromatic.
now add 2 tbsp coconut and saute until it turns slightly golden brown.
cool completely, and transfer to a mixer jar.
grind to smooth paste adding ½ cup water. masala paste is ready, keep it aside.
take a large cooker and heat 2 tbsp ghee.
add 1 tsp cumin, 1 inch cinnamon, 1 bay leaf, few curry leaves, and pinch hing.
saute until the spices turn aromatic.
also, add 1 onion and saute until the onions soften slightly.
further add 1 tomato, 3 tbsp mint, and saute until tomatoes turn soft and mushy.
now add 2 potato, 1 capsicum, 2 tbsp peas, ¼ tsp turmeric, and 1 tsp salt.
saute for a minute or until it turns aromatic.
add prepared masala paste, 2 tbsp curd and saute until the oil separates.
further, add 3 cup water and get to a boil.
add 1½ sona masuri rice, ½ lemon and 2 tbsp coriander. mix well.
once the water comes to a boil, cover and pressure cook for 2 whistles.
finally, enjoy Capsicum Aloo Rice Bath with raita and coconut chutney.