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Capsicum Masala


Capsicum in a onion tomato gravy flavored with dried fenugreek leaves and peanut-spice powder



Capsicum, also know as bell pepper, is a versatile vegetable with a lovely flavor. Adding this vegetable to any dish enhances the flavor of the dish. Not only its flavorful, it has got many health benefits too. They are an important source of vitamins A and C, antioxidants and helps in increasing metabolism, lowering blood pressure and cholesterol.

Coming to today's recipe, this curry is healthy and flavorful. Capsicum is simmered in a gravy of onion-tomato and a peanut-spice powder. The peanut-spice powder adds a unique flavor to the gravy, making this curry taste different from the regular onion-tomato gravies. The curry is mildly spiced and goes well with pulao and chapathi.


CAPSICUM MASALA RECIPE


Ingredients:

Capsicum - 2 medium
Onion - 1 large, finely chopped
Green chilly - 1
Garlic - 2
Ginger - 1/2 inch piece
Tomato - 2 medium
Jeera / Cumin - 1 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Kasuri methi / Dried fenugreek - 1 tsp
Garam masala - 1/2 tsp
Oil - 1 tbsp + 1 tsp
Salt - to taste

To roast and grind:
Peanuts - 1 tbsp
Coriander seeds - 1 1/2 tsp
Sesame seeds / Ellu - 1 tsp
Fennel seeds / Saunf / Perumjeerakam - 1/4 tsp
Black pepper - 3 to 4

Preparation:

1. In a pan dry roast coriander seeds, sesame seeds, fennel seeds and black pepper until nice aroma comes. Keep aside to cool.

2. In the same pan, roast the peanuts. Allow to cool. Grind everything together to a fine powder.

3. Puree the tomatoes and set aside. Coarsely grind green chilly, ginger and garlic.

4. De-seed the capsicum and cut into dices.

Method:

1. Add 1 tsp oil to a pan on medium heat and add the diced capsicums. Fry the capsicum till they become soft. Set aside.

2. In the same pan add 1 tbsp oil and add jeera. When it sizzles, add the green chilly-ginger-garlic paste and fry for a minute.

3. Now add the onions and fry till the onions become golden.

4. Add turmeric powder, red chilly powder, ground peanut masala powder, kasuri methi and mix well. Fry this for around 3-4 minutes.

5. Then add the tomato puree, salt and saute this till the tomato mixture becomes thick.

6. Now add 1/2 cup water and bring to boil. Simmer and add garam masala and capsicum.

7. Let capsicum simmer in the gravy for 3-4 minutes, then remove from heat.


Notes:

1. The capsicum should be slightly crunchy after frying.

2. Do not cook the capsicum for a long time in the gravy.


20 comments:

  1. really yummy and all time fav

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  2. love the capsicum masala looks yummy and inviting...

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  3. Very flavorful masala..delicious looking curry

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  4. Yummy & flavorful looking curry... makes me drool...

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  5. very creamy texture gravy love the spices in it..

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  6. Nice masala......like the texture..

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  7. yummy and very tempting.

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  8. delicious capsicum masala, gud to go with pulao :-)

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  9. Looks really tempting...

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  10. capsicum masala looks super delicious dear :)

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  11. Adding peanuts sounds familiar because we do that, not for all the dishes but our dipping sauces especially the satay sauce. I am taken up by the peanuts in this masala. Its lovely idea because the dish looks really fabulous.

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  12. Mouthwatering recipe with nice presentation.

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  13. Delicious capsicum masala I have few in my hand, sure going to try them.

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  14. capsicum masala looks and sounds very tempting. have to try it.

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  15. Capsicum masala looks too tempting

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  16. flavorful and delicious capsicum curry.

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  17. Peanuts and dried methi has made this masala more flavorsome. Delicious capsicum masala with nice clicks.

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  18. Who will not like this dish? Well I will I am sure :)
    Perfectly done:)
    Love bowl huh! :)

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