Onion: 1+1 (1 for marinating and 1 while frying)
Capsicum: 1+1 (1 for marinating and 1 while frying)
Coriander leaves: few
Onion: 1 small
Tomato: 1 small
Lemon juice: 3tbsp
Kashmiri Chilli powder: 2tbsp
Garam Masala: 1tsp
Cardamom: 3 pods
Cumin seeds: 1tsp
Coriander leaves chopped: 3tbsp
Green Chilli: 1
Garlic: 3 cloves
Method of Preparation
In a blender add onion, tomato, lemon juice, yogurt, Kashmiri chilli powder, garam masala, cardamom, cumin seeds, coriander leaves, green chilli, garlic and salt.
Blend this to a smooth paste.
Cut the squid into round pieces and wash and drain.
Cut 1 onion and 1 capsicum into cubes
In a bowl add squid, capsicum and onion.
Marinate squid, capsicum and onion with above blended mix. Keep for about 2 hours.
Cut the 1 onion, capsicum and tomato in cubes and keep aside.
Heat oil in a wide non stick pan, add in the marinated squid.
Keep in low flame without closing the lid. Stir occasionally, till you get the gravy well coated with squid and other veggies. If needed, you can add 2tbsp more oil to it.
Keep stirring in low flame till you get it dry. Then add the onion, capsicum and tomato cubes.
Keep in medium flame to about 5 more minutes until all are well mixed.
Switch off the flame and add chopped coriander leaves.
Note: it is necessary to use a wide non stick pan. Keep the flame in low and stir occasionally till you get it done.