Capsicum Masala Gravy

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Capsicum Masala Gravy
Capsicum Masala GravyCapsicum Masala Gravy RecipeCapsicum Masala Curry RecipeCapsicum Masala CurryCapsicum MasalaCapsicum Masala Recipe

Capsicum masala gravy is a delicious side dish recipe for rice, roti, chapathi, dosa, pulav etc. The gravy is rich and spicy with a blend of flavorful spices. All the spices here is roasted and ground to powder. Capsicum is cooked in onion tomato mixture along with roasted spices which makes the curry rich and aromatic. Capsicum masala gravy is very simple and easy recipe to prepare at home.

Capsicum, also known as chilli pepper or bell peppers are a good source of nutrients, fiber, vitamins and antioxidants. It boosts immunity, improves bone health, improves fat metabolism, helps to lose weight, improves digestion and also reduces the risk of cancer, asthma and stress.

To prepare capsicum masala gravy, you can use green, red or yellow colored capsicums or a mix of all these. Using a mix of this vegetable makes the curry look beautiful and appealing. Capsicum tastes good if there is slight crunch in it, so do not overcook it.

Addition of roasted peanuts, coconut and poppy seeds makes the curry creamy, thick and flavorful. Also, peanuts and poppy seeds give a nutty flavor to the capsicum masala gravy. Poppy seeds can be skipped too and only peanuts and coconut can be used in the capsicum masala gravy. You can also use cashew nuts and almonds for rich creamy gravy.

For more delicious Gravy and Curry recipes, check: mushroom pepper gravy, mushroom pepper fry, aloo palak gravy, aloo palak dry, aloo methi fry, potato kurma, Avarekalu masala curry, Ennagai (brinjal curry), palak paneer, rajma masala curry, lobia curry, paneer butter masala.

You will also like our Non-veg recipes: mutton masala gravy, mutton kurma, shahi mutton korma, Malabar chicken curry, chicken ghee roast, chicken kurma, butter chicken, dahi methi murgh, spicy prawns masala, Chicken dum biryani, Hyderabadi mutton biryani, Mysore mutton pulav, Egg biryani, Andhra chicken pulav.

(1cup=250ml)

Ingredients:

To dry roast & grinding:

2 tsp coriander seeds

1 ½ tsp white till seeds

2-3 dried red chillies

½ tsp jeera/cumin seeds

3 tbsp coconut, grated

2 tbsp peanuts/groundnuts

1 tsp poppy seeds (opt)

Gravy:

3 green capsicums, chopped

2 onions, chopped

2 tomato, chopped

2 tsp ginger-garlic paste

½ tsp red chilli powder

¼ tsp garam masala powder

¼ tsp turmeric powder

Others:

1 tsp mustard seeds

2 springs curry leaves

1-2 tbsp coriander leaves, chopped for garnishing

½ tsp lemon juice

Oil, any cooking oil

Salt

Water

Method:

  • Heat a pan and dry roast ground nuts/peanuts on a medium/low flame until golden. Transfer it to a plate. You can remove the outer skin of groundnuts too if you wish.
  • In the same pan, add coriander seeds, white till, jeera, red chillies, poppy seeds (if using), grated coconut and roast it on a low flame for 2 minutes until nice aroma comes. Transfer it to the plate along with groundnuts. Let it all cool completely. Grind to fine powder and set aside.
  • Heat a kadai and add 2 tbsp oil. Once oil is hot, add mustard seeds, curry leaves and let it splutter. Add chopped onions and fry till onions are pink and transparent. Add ginger garlic paste and fry till the raw smell goes.
  • Add tomatoes and sauté well till it turns soft and mushy and starts to leave the sides of the pan/kadai. Now add capsicum and fry on a medium flame for few minutes till it turns slightly tender.
  • Add red chilli powder, turmeric powder, garam masala powder, ground spice powder and salt to taste. Mix everything well gently and cook for 1-2 minutes.
  • Add about 3/4th to 1 cup of water and bring it to boil on a medium-low flame. Check for salt and other spices, add if required. Let it boil for few minutes until the gravy thickens and reaches the consistency you prefer.
  • Add chopped coriander leaves and lemon juice. Give a quick mix and turn off the flame. Transfer the gravy to a serving bowl.
  • Serve Capsicum Masala gravy with rice, pulav, chapathi, dosa etc.

Note:

  • Adjust spices to suit your taste.
  • Do not overcook capsicum as it tastes good with slight crunch in it.
  • You can use tomato puree too instead of chopped tomatoes.
  • For a rich, restaurant style capsicum masala gravy, cashew nuts and almonds can be used instead of groundnuts.
  • Add more or less water to get the gravy consistency as you prefer.
  • Roasted spice powder can be stored in an airtight container and can be used for other gravies too.

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Capsicum Masala Gravy Recipes | Capsicum Curry Recipes - IndiRecipes
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