Capsicum Masala Curry
Capsicum masala curry is delicious and easy to make curry recipes. It is made with green bell peppers and cooked in a gravy made with onions, tomatoes, yogurt, besan, and various spices. The best part is you will not need a mixer for blending the gravy.
This curry is made with very simple ingredients. It is a very easy, delicious, and flavorful dish to include in your meals on a regular basis. Capsicum masala curry makes a perfect lunch box recipe along with some rice or roti.
Green bell peppers(capsicum) are versatile and can be added to many savory dishes. Apart from its versatility, consuming them regularly provides great health benefits. Green bell peppers are packed with vitamins and minerals.
Capsicum masala curry is a very tasty and quick recipe to make. Besan is the one of the ingredients by which the gravy thickens and the yogurt makes it very creamy. This is a nut free curry and still tastes absolutely delicious.
This easy to make curry is very delicious and surely impress your guests. Make this capsicum masala curry if you have guests along with some batata bhaji, kothimbir vadi, seviyan kheer, and poori to make an amazing meal option.
Table of Contents
Ingredients
For Curry:
- Capsicum/Green bell peppers
- Onion
- Oil
- Salt
For Gravy:
- Onion
- Tomatoes
- Ginger
- Garlic
- Coriander powder/Dhania powder
- Cumin powder/Jeera powder
- Garam masala
- Red chili powder
- Turmeric powder
- Cumin/Jeera
- Asafoetida/Hing
- Kasoori methi
- Chickpea flour/Besan
- yogurt/Dahi
- Salt
- Sugar
- Oil
Capsicum Masala Curry Step By Step Recipe
In a pan, heat 2 tsp of oil and sauté cubed onions, capsicum, and add a pinch of salt. Cook till you find some brown spots on them for about 5-7 minutes and set them aside.
Heat some oil in a pan, add cumin seeds, and let them crackle.
Add some asafoetida. Now add finely chopped onions, grated ginger, and garlic. Cook for 3-5 minutes.
Now, add besan and roast it for 30 seconds.
Add chopped tomatoes and salt. Cook the tomatoes by covering them with a lid for 10 minutes.
Meanwhile, in a small bowl, add yogurt, coriander powder, cumin powder, red chili powder, turmeric powder, and garam masala. Mix everything well.
Once the tomatoes are cooked well, add the yogurt mixture to it. Add 2-3 tbsp of water and mix well.
Add crushed kasoori methi and ¾-1 cup of water. Cover the pan with a lid and cook it for 5-6 minutes. Add some sugar and mix well – sugar balances out the sourness of the tomatoes and yogurt.
Add the cooked capsicum and onions, let it cook for 5 minutes, and serve.
How To Store Capsicum Masala Curry?
Capsicum masala curry tastes best when served hot and fresh.
It can be stored easily in the refrigerator for up to 4 days in an airtight container.
How To Serve Capsicum Masala Curry?
Serve capsicum masala curry with pooris, roti, phulka, and plain paratha.
You can serve capsicum masala curry as a side dish along with dal, raita, pickle, and plain basmati rice to make a wholesome meal.
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Capsicum Masala Curry
Ingredients
For Curry
- 3 medium Capsicums/Green bell peppers cubed
- 1 Onion cubed
- 2 tsp Oil
- Salt a pinch
For Gravy
- 1 large Onion finely chopped
- 2 Tomatoes finely chopped
- 1/2 inch Ginger grated
- 2-3 Garlic cloves grated
- 1.5 tsp Coriander powder/Dhania powder
- 1/4 tsp Cumin powder/Jeera powder
- 1/2 tsp Garam masala
- 1/3 tsp Red chili powder
- 1/2 tsp Turmeric powder/Haldi
- 1/2 tsp Cumin Seeds/Jeera
- 1/4 tsp Asafoetida/hing
- 1 tbsp Kasoori methi
- 1 tbsp Chickpea flour/Besan
- 2 tsp Yogurt/Dahi
- 1 1/8 tsp Salt or as required
- 1 tsp Sugar
- 1 tbsp Oil
Instructions
- In a pan, heat 2 tsp of oil and sauté cubed onions, capsicum, and add a pinch of salt. Cook till you find some brown spots on them for about 5-7 minutes and set them aside.
- Heat some oil in a pan, add cumin seeds, and let them crackle.
- Add some asafoetida. Now add finely chopped onions, grated ginger, and garlic. Cook for 3-5 minutes.
- Now, add besan and roast for 30 seconds.
- Add chopped tomatoes and salt. Cook the tomatoes by covering them with a lid for 10 minutes.
- Meanwhile, in a small bowl, add yogurt, coriander powder, cumin powder, red chili powder, turmeric powder, and garam masala. Mix everything well.
- Once the tomatoes are cooked well, add the yogurt mixture to it and mix well.
- Add crushed kasoori methi and ¾-1 cup of water. Cover the pan with a lid and cook it for 5-6 minutes. Add some sugar and mix well.
- Add the cooked capsicum and onions, let it cook for 5 minutes, and serve.
Notes
-  You can add some sugar or honey to the recipe – sugar balances out the sourness of the tomatoes and yogurt.
- If you don’t want to add chickpea flour/besan to the recipe then you can add cashew nuts powder or almonds powder to make the gravy.Â
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