Capsicum Masala Curry Recipe

Capsicum Masala Curry Recipe

Capsicum Masala Curry


2 big capsicums (cut into lengthwise)
2 onions
2 tsp ginger garlic paste
2 green chilies (finely chopped)
2 tbsp. tomato puree
1 tbsp. sesame seeds
1/2tbsp. peanuts
1/2 tbsp. coconut powder
1 tsp. roasted coriander powder
1 tsp. roasted cumin powder
1 tsp. turmeric powder
1 tsp. red chili powder
1 tsp. garam masala
1/2 tsp. mustard seeds
1 tsp fenugreek seeds
Few curry leaves
1 tsp. sugar
1 tsp. fresh lemon juice
3 tbsp. oil
Salt to taste
1 tsp finely chopped coriander leaves

Making Capsicum Masala Curry:

  • Start by Dry roasting peanuts, coriander, sesame seeds and dry coconut. Blend them into a fine paste and keep it aside.
  • Take pan heat oil and saute the capsicum pieces for 2 to 3 minutes. Make sure the capsicum should not lose their crunch. Remove and keep separate.
  • Then in the same oil add mustard seeds, fenugreek seeds and curry leaves. When the mustard seeds starts to splutter and make noise add chopped onion, chopped green chilies and ginger garlic paste.
  • Sauté for some more time then add turmeric powder, roasted cumin powder and red chili powder.
  • Let the masala fry a bit , then add peanut sesame paste. Mix it well again with constantly stirring till the oil starts to separate from it.
  • Now pour tomato puree, salt, and sugar. Simmer for 5 minutes and then add the garam masala and 1/2 cup of water. Cook till the gravy becomes thick.
  • After this add the lemon juice and the stir fried capsicum. Simmer for another 2 minutes and then take it out on a dish.
  • Decorate it with the coriander leaves. Serve hot with flat bread or chapattis.

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