capsicum curry recipe with step by step photos – delicious hyderabadi style curry made with capsicum or bell peppers. this capsicum masala recipe is similar to the way the popular hyderabadi curries like bagara baingan, baingan masala and mirchi ka salan are made.

the capsicum masala gravy has a sour taste due to the presence of tamarind. there is a nuttiness coming from the peanuts and sesame seeds. the gravy has complex flavors. the sweetness of the capsicum & onions balances very well with the nuttiness and sourness of the gravy. a delicious lip smacking capsicum masala curry. 

i used a mix of green and red bell peppers. you can use either one colored or two different colored bell peppers. for a more colorful gravy use the entire trio of green, red and yellow bell peppers/capsicum.

so do try this capsicum masala and you will like it. what i have shared is a quick version of making this curry. i have sauteed all the masala ingredients together instead of sauteing them separately. also, i have not sauteed or fried the capsicum separately. but sauteed them with the other ingredients.

capsicum curry tastes very good with chapatis or parathas. it accompanies steamed rice also well. you can also serve it with biryani or pulao.

how to make capsicum curry

1. rinse and slice the capsicums/bell peppers. make medium width slices. not too thin or thick. remove the seeds also. you can even cut the capsicum in small squares.

preparing paste for capsicum curry

2. in a pan, heat 2 tbsp oil. add 2 tbsp peanuts, 1 tbsp sesame seeds, 1 tbsp coriander seeds and 1 tsp poppy seeds (optional).

3. on a low flame saute these nuts & seeds for 3 to 4 minutes.

4. then add 1.5 tsp chopped ginger and 1 tsp chopped garlic. saute for a minute.

5. then add 1.25 cups chopped onions.

6. stir very well.

7. saute the onions till they turn translucent or a light brown. add a pinch of salt, so that the onions cook faster.

8. next add 3 tbsp desiccated coconut.

9. stir again very well.

10. on a low flame, continue to stir and saute for 7 to 8 minutes, till the coconut turns golden. the whole mixture should turn light golden or golden.

11. let this roasted mixture become warm or cool down completely. then add the mixture in a grinder jar. also add 1 tsp tightly packed seedless tamarind.

12. grind to a smooth paste with ½ to ⅔  cup water. keep this masala paste aside.

making capsicum masala

13. wipe the pan in which we sauteed the nuts & seeds and add 2 tbsp oil. heat the oil and then add ½ tsp mustard seeds.

14. when the mustard seeds crackle, then add 7 to 8 fenugreek seeds & 7 to 8 curry leaves. saute for a minute.

15. then add ⅓ cup tightly packed chopped tomatoes.

16. sprinkle a pinch of salt for the tomatoes to cook faster.

17. stir and saute the tomatoes till they soften and become pulpy.

18. now add the sliced capsicum/green bell pepper.

19. on a medium flame, stir and saute the bell pepper for about 3 to 4 minutes.

20. lower the flame and add the ground nuts and seeds paste.

21. add ⅛ tsp turmeric powder or 2 to 3 pinches and 1 tsp red chili powder. for a more spicy taste, you can easily add 1.5 to 2 tsp of red chili powder.

22. stir very well.

23. saute for about 2 minutes on a low flame. do stir as the paste can stick to the pan.

cooking capsicum gravy

24. now add 1 to 1.25 cups water.

25. stir very well.

26. add 1 tsp powdered jaggery and salt as per taste.

27. add ½ tsp garam masala powder.

28. stir and simmer the capsicum curry on a low to medium flame for about 15 minutes or till the capsicum slices are cooked. you can keep the capsicum slightly crunchy if you want.

29. when you see oil floating on top, the capsicum gravy is done. do stir at intervals when the capsicum gravy is getting simmered. finally check the taste and add some more salt or powdered jaggery if required.

30. serve capsicum curry hot with chapatis, parathas or rice. if you want you can garnish the capsicum masala curry with some coriander leaves.

few more curry recipes for you!

• chilli paneer
• green peas masala
• mushroom masala
• paneer butter masala

PIN PRINT

capsicum curry

4.73 from 22 votes

capsicum masala recipe - delicious hyderabadi style curry made with capsicum or bell peppers. a good side gravy dish with chapatis or parathas.

Author:Dassana Amit

Prep Time:30 mins

Cook Time:30 mins

Total Time:1 hr

Course:main course

Cuisine:hyderabadi,south indian

Servings (change the number to scale):5 to 6

(1 CUP = 250 ML)

INGREDIENTS

for nuts and seeds paste

• 2 large onions Or 175 to 200 grams onions Or 1.25 cups of chopped onions
• 1 inch ginger Or 1.5 to 2 teaspoon chopped ginger (adrak)
• 4 to 5 garlic Or 1 to 1.5 teaspoon chopped garlic (lahsun)
• 3 tablespoon desiccated coconut (nariyal ka boora)
• 2 tablespoon peanuts (moongphali)
• 1 tablespoon white sesame seeds (safed til)
• 1 tablespoon coriander seeds (sabut dhania)
• 1 teaspoon poppy seeds (khus khus) - optional
• 2 tablespoon oil
• 1 teaspoon tightly packed seedless tamarind (imli)
• ½ to 2/3 cup water for grinding

other ingredients for capsicum curry

• 2 tablespoon oil
• ½ teaspoon mustard seeds (rai)
• 7 to 8 fenugreek seeds (methi dana)
• 7 to 8 curry leaves (kadi patta)
• 1 small to medium tomato Or 1/3 cup tightly packed chopped tomatoes
• 200 to 250 grams capsicum (green or red or yellow bell pepper) Or 4 to 5 medium sized capsicum - about 2 cups sliced capsicum (shimla mirch)
• 1/8 teaspoon turmeric powder (haldi) or 2 to 3 pinches haldi
• 1 teaspoon red chili powder (lal mirch powder)
• ½ teaspoon garam masala powder
• 1 to 1.25 cups water
• ½ teaspoon powdered or grated jaggery or add as per taste
• salt as required
• 1 to 2 tablespoon chopped coriander leaves for garnish optional

INSTRUCTIONS

prepping veggies for capsicum curry recipe

• rinse and slice the capsicums. make medium width slices. not too thin or thick. remove the seeds also. you can even cut the capsicum in small squares.
• chop the onions, ginger and garlic & tomatoes.

preparing paste for capsicum curry

• in a pan, heat 2 tbsp oil. add 2 tbsp peanuts, 1 tbsp sesame seeds, 1 tbsp coriander seeds and 1 tsp poppy seeds (optional).
• on a low flame saute these nuts & seeds for 3 to 4 minutes.
• then add 1.5 tsp chopped ginger and 1 tsp chopped garlic. saute for a minute.
• then add 1.25 cups chopped onions. stir very well.
• saute the onions till they turn translucent or a light brown. add a pinch of salt, so that the onions cook faster.
• next add 3 tbsp desiccated coconut. stir again very well.
• on a low flame, continue to stir and saute for 7 to 8 minutes, till the coconut turns golden. the whole mixture should turn light golden or golden.
• let this roasted mixture become warm or cool down completely. then add the mixture in a grinder jar. also add 1 tsp tightly packed seedless tamarind.
• grind to a smooth paste with 1/2 to 2/3 cup water. keep this masala paste aside.

making capsicum curry

• wipe the pan in which we sauteed the nuts & seeds and add 2 tbsp oil. heat the oil and then add 1/2 tsp mustard seeds.
• when the mustard seeds crackle, add 7 to 8 fenugreek seeds & 7 to 8 curry leaves. saute for a minute.
• then add 1/3 cup tightly packed chopped tomatoes.
• sprinkle a pinch of salt for the tomatoes to cook faster.
• stir and saute the tomatoes till they soften and become pulpy.
• now add the sliced capsicums/green bell peppers.
• on a medium flame, stir and saute the bell peppers for about 3 to 4 minutes.
• lower the flame and add the ground nuts and seeds paste.
• add 1/8 tsp turmeric powder or 2 to 3 pinches and 1 tsp red chili powder. stir very well.
• saute for about 2 minutes on a low flame. do stir as the paste can stick to the pan.

cooking capsicum gravy

• add 1 to 1.25 cups water. stir very well.
• add 1 tsp powdered jaggery and salt as per taste. then add 1/2 tsp garam masala powder.
• stir and simmer the capsicum curry on a low to medium flame for about 15 minutes or till the capsicum slices are cooked. you can keep the capsicum slightly crunchy if you want.
• when you see oil specks on top, the capsicum gravy is done. do stir at intervals when the gravy is getting simmered.
• serve capsicum curry hot with chapatis, parathas or rice. if you want you can garnish the capsicum masala curry with some coriander leaves.

NOTES

• you can use any capsicum - green, red and yellow. or use two color or all three together.

NUTRITION INFO (approximate values)

Nutrition Facts

capsicum curry

Amount Per Serving

Calories 211 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 3g19%

Sodium 21mg1%

Potassium 252mg7%

Carbohydrates 11g4%

Fiber 3g13%

Sugar 4g4%

Protein 3g6%

Vitamin A 1505IU30%

Vitamin C 83.4mg101%

Calcium 57mg6%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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