Capsicum Masala/Curry recipe is a delicious curry of bell peppers in a gravy of peanuts and coconut powder. This Capsicum Masala curry is North Indian style dish, actually I would say Maharashtrian style curry with little Punjabi touchup, and this comes out totally divine.

I cooked this curry and everybody in my family liked this so much. Capsicum masala, a spicy recipe is so easy to prepare! Just add chopped capsicum with a range of Indian spices to prepare a lip smacking capsicum masala recipe.

Ingredients:

• 2 cup sliced Capsicum/Bell Pepper/Shimla Mirch

• 1 cup Chopped Tomato

For Paste/Gravy

• 1 Medium Sized Onion Chopped

• ¼ cup Desiccated Coconut

• 2-3 tbsp Peanuts

• 1-2 tsp Poppy Seeds/Khas Khas

• 1 tsp Ginger-Garlic paste

• ¼ tsp Green Chili Paste

• 1 tsp Red Chili Powder

• ½ tsp Turmeric Powder

• 1 tsp Garam Masala

• Salt

• 1 tbsp Oil

Other Ingredients

• 1 tbsp Oil

• 1 tsp Cumin Seeds

• 1-2 Bay Leaves

• 1 Big/Black Cardamom

• Pinch of Asafoetida/Hing

• ½ tsp Red Chili Powder

• Salt

Chopped Coriander Leaves For Garnishing

Method:

For Paste/Gravy

1. Heat oil in a pan. Add peanuts, roast it for few minutes, and then add coconut powder, poppy Seeds and sauté for few seconds.

2. Add chopped onion, green chili paste, ginger-garlic paste, salt and sauté till onion becomes soft and golden brown.

3. Add red chili powder, turmeric powder, garam masala and mix well, sauté for few minutes.

4. Remove the masala from the pan to a plate. Let it be cool down, then blend it and make a smooth paste, add little water if required. Keep aside.

Process

1. Heat oil in the same pan. Add cumin seeds, bay leaves, black cardamom and pinch of hing.

2. Now add chopped tomatoes and sauté till it becomes soft and mussy.

3. Add sliced capsicum, salt, red chili powder, turmeric powder, and stir fry for 3-4 minutes on a medium flame.

4. Add prepared paste, and then add ½ or ¾ cup water, mix well, stir and cook it for 7-8 minutes or till gravy become thick, on a low to medium flame.

5. Capsicum masala is ready. Now garnish it with chopped coriander leaves and serve with rice, roti, paratha, or any Indian flat bread.

Tips:

• You can use red, green, yellow or any bell pepper/capsicum as per your choice.

• Add spice level as per your taste.

• You can add other veggies too.

• If you have nuts allergies then you can skip peanuts for gravy.

Capsicum Masala / Curry Print Capsicum Masala/Curry recipe is a delicious curry of bell peppers in a gravy of peanuts and coconut powder. This Capsicum Masala curry is North Indian style dish, actually I would say Maharashtrian style curry with little Punjabi touchup, and this comes out totally divine. Author: Binjal Pandya Recipe type: SabJi & Curry Cuisine: Indian Ingredients 2 cup sliced Capsicum/Bell Pepper/Shimla Mirch

1 cup Chopped Tomato For Paste/Gravy 1 Medium Sized Onion Chopped

¼ cup Desiccated Coconut

2-3 tbsp Peanuts

1-2 tsp Poppy Seeds/Khas Khas

1 tsp Ginger-Garlic paste

¼ tsp Green Chili Paste

1 tsp Red Chili Powder

½ tsp Turmeric Powder

1 tsp Garam Masala

Salt

1 tbsp Oil Other Ingredients 1 tbsp Oil

1 tsp Cumin Seeds

1-2 Bay Leaves

1 Big/Black Cardamom

Pinch of Asafoetida/Hing

½ tsp Red Chili Powder

Salt Chopped Coriander Leaves For Garnishing Instructions For Paste/Gravy Heat oil in a pan. Add peanuts, roast it for few minutes, and then add coconut powder, poppy Seeds and sauté for few seconds. Add chopped onion, green chili paste, ginger-garlic paste, salt and sauté till onion becomes soft and golden brown. Add red chili powder, turmeric powder, garam masala and mix well, sauté for few minutes. Remove the masala from the pan to a plate. Let it be cool down, then blend it and make a smooth paste, add little water if required. Keep aside. Process Heat oil in the same pan. Add cumin seeds, bay leaves, black cardamom and pinch of hing. Now add chopped tomatoes and sauté till it becomes soft and mussy. Add sliced capsicum, salt, red chili powder, turmeric powder, and stir fry for 3-4 minutes on a medium flame. Add prepared paste, and then add ½ or ¾ cup water, mix well, stir and cook it for 7-8 minutes or till gravy become thick, on a low to medium flame. Capsicum masala is ready. Now garnish it with chopped coriander leaves and serve with rice, roti, paratha, or any Indian flat bread. Notes • You can use red, green, yellow or any bell pepper/capsicum as per your choice.

• Add spice level as per your taste.

• You can add other veggies too.

• If you have nuts allergies then you can skip peanuts for gravy. 3.3.3077

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