Monday, April 3, 2017



Capsicum/bellpepper is a vegetable I use often especially since it has several health benefits. Elsewhere in this blog, you will find recipes for other capsicum dishes such as Paneer Simla Mirch Masala,  Besanwali Simla Mirch, and Capsicum Raita.

Recently I tried out a dish called Capsicum Masala Curry which we enjoyed both with rice and with rotis.

Today's recipe for Capsicum Masala Curry was pointed out to me by my friend, Soumya Pai K in a cooking group in which we are members. I have adapted this from a post in Food


Capsicum, ( Simla Mirch), medium-sized, 2
Coriander Seeds, 2 tsp
Fresh Coconut Gratings, 1 and 1/2 tbsp
Dry Red Chilli, 1 or 2, as per taste
Sesame Seeds, (Til) 1 tsp
Peanuts, 1/4 cup
Cumin Seeds, (Jeera) 1/2 tsp
Onion, medium-sized, finely chopped, 1
Garlic cloves, crushed, 2
Red Chilli Powder, 1/2 tsp, or to taste
Turmeric Powder, 1/4 tsp
Lemon Juice, 1/2 tsp
Oil, 1 and 1/2 tbsp
Salt, to taste,
Water, 3/4 cup


Wash, de-seed and cut the capsicum into bite-sized pieces. Keep aside.
Dry roast the peanuts in a kadhai and keep aside.
In the same kadhai, dry roast on low flame for a couple of minutes the coriander seeds, coconut gratings, dry red chilli and sesame seeds till they give off a nice aroma
Transfer this to a plate and allow it to cool
In a small mixer jar, grind the roasted and cooled ingredients along with the roasted peanuts to make a fine masala powder. Keep aside.
Heat oil in the kadhai and when it gets hot, reduce the flame add the cumin seeds and once they sizzle add the chopped onion and crushed garlic
Saute until the onions turn a light pink
Add the capsicum pieces and sprinkle salt over it
Saute capsicum until it becomes tender but take care that it does not get overcooked but remains a little crisp
Add turmeric powder and red chilli powder (quantity of chilli powder can vary as per the spice level you desire)
Mix and cook for 1 minute
Now add the ground masala powder, prepared earlier, lemon juice, and salt
Mix well and cook for 1-2 minutes
Then add 3/4 cup water and bring to a boil and cook until the gravy thickens to the consistency you require
Turn off the gas
Transfer curry to serving bowl and serve hot with rice as a side dish, or with rotis.

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