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“Adapted from a recipe from - Peppers in Peanut Sauce. (They adapted theirs from Tarla Dalal.) You can use bell peppers (any color) or mild chilis (like jalapeños or cubanelles). You can also use cut corn on the cob (in which case, it's Makai ka Salan).”

Ingredients Nutrition


  1. Toast peanuts, sesame seeds and cumin seeds in a small skillet over medium heat until peanuts and sesame seeds are golden in color. Grind to a powder in a blender, mini chopper or spice grinder. Set aside.
  2. Combine garlic, ginger, onion, tomato and coconut in blender or food processor. Grind to a smooth paste. Set aside.
  3. Heat oil in a large skillet over medium heat until shimmering. Add pepper strips; saute until they look a little whitish. Drain and set aside.
  4. To the same skillet, add cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves. Shake pan over heat until seeds begin to pop. Add the onion-tomato-garlic paste and saute for 2 minutes, stirring frequently.
  5. Add the turmeric, ground coriander, ground cumin, cayenne and peanut-sesame powder. Cook, stirring continuously, until the oil separates.
  6. Add water and tamarind paste, and bring to a boil.
  7. Add pepper strips, chopped coriander and sugar (if using). Season with salt to taste. Simmer until thickened to desired consistency.

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