capsicum curry recipe | capsicum masala recipe | capsicum gravy

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.

capsicum masala recipe, capsicum masala

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.

capsicum for capsicum masala recipe

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).

nuts for capsicum masala recipe

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

nuts for capsicum masala recipe

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

ginger for capsicum masala recipe

5. then add 1.25 cups chopped onions.

onions for capsicum masala recipe

6. stir very well.

making capsicum masala recipe

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

sauteing onions for capsicum masala recipe

8. next add 3 tbsp desiccated coconut.

coconut for capsicum masala recipe

9. stir again very well.

masala for capsicum masala recipe

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.

masala mixture for capsicum masala recipe

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.

masala mixture for capsicum masala recipe

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

masala paste for capsicum masala recipe

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.

mustard for capsicum masala recipe

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

curry leaves for capsicum masala recipe

15. then add ⅓ cup tightly packed chopped tomatoes.

tomatoes for capsicum masala recipe

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

salt for capsicum masala recipe

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

tomatoes for capsicum masala recipe

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

capsicum for capsicum masala recipe

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

bell pepper for capsicum masala recipe

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

paste for capsicum masala recipe

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.

haldi for capsicum masala recipe

22. stir very well.

stir capsicum masala

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

stir capsicum masala paste

cooking capsicum gravy

24. now add 1 to 1.25 cups water.

water for capsicum masala recipe

25. stir very well.

stir capsicum masala curry

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

jaggery for capsicum masala recipe

27. add ½ tsp garam masala powder.

garam masala for capsicum masala recipe

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.

simmer capsicum masala gravy

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.

simmer capsicum masala gravy

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

capsicum masala recipe, capsicum masala


few more curry recipes for you!

capsicum curry

4.77 from 21 votes
Author:Dassana Amit
Prep Time:30 mins
Cook Time:30 mins
Total Time:1 hr
Course:main course
Cuisine:hyderabadi,south indian
Calories: 211kcal
Servings (change the number to scale):5 to 6
capsicum curry
capsicum masala recipe - delicious hyderabadi style curry made with capsicum or bell peppers. a good side gravy dish with chapatis or parathas.

INGREDIENTS FOR capsicum curry

(1 CUP = 250 ML)

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

HOW TO MAKE capsicum curry

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.

RECIPE TIPS

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

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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93 comments/reviews

  1. I tried out this recipe and it came out really well . It was so tasty ..everyone liked it . Thank you for posting .

  2. Madam ur every recepie is so tasty and I never failed , absolutely tasty recipes , madam I love d way u describe the recipe,hats off to u madam , u say all d recipes commonly available at home ,keep posting madam ,and lots of thanks and thankus

  3. It was delicious
    Instead of Tamarin in France I used something bought in an organic market really closed taste : Rapunzel, pâte à tartiner, pur fruit, poir’ et pomme, Same taste, I know because I ate tamarin when traveling in Myanmar
    Hélène
    Your website is marvelous5 stars

  4. Hi. The recipe was awesome. I didnt know we could cook capsicum in indian curry style cause all this while i was just doing mix vegetable saute follow the chinese style.
    This has changed my whole perspective on capsicum actually 😃😃4 stars

  5. Hii Dassana mam,
    Thank you so much for explaining all your recepies with details n pics making it easier for us to copy it in our kitchen. Today m making Capsicum masala. Tysm tc5 stars

    • tamarind gives the typical sour taste of its own. another alternative is to use lemon juice. but with lemon juice the taste of the curry will be slightly different. also add lemon juice once the gravy is done. you can add 1/2 to 1 teaspoon or more or less as per the amount of sour taste you want in the curry.

  6. Hi.. My gravy turned out a bit dark in colour.. What could be the reason.. Taste and everything was good and I followed the measurement. Pl advice.. And u are a master blaster chef.. Thanks u r out life saver both fr everyday cooking and fr party’s menu planning. Love ya loads..

    • thanks a lot nidhi for this comment 🙂

      dark could be as the masala could have been roasted too much. even browning onions too much will give the gravy a dark color.