India
Capsicum Masala Recipe
Whoever said capsicum could only be a sidekick for potato, chicken, paneer and others, couldn’t be more wrong. This delicious capsicum curry is here to break all vegetable stereotypes. Smothered in a rich curry flavored with roasted spices, peanuts and coconut, the capsicum comes out as the real hero.
The dish is perfect for a quick yet fancy meal and can be had with your choice of flatbread or rice. Follow this recipe and dig in!
Prep Time | 10 minutes |
Cook Time | 15 minutes |
Servings |
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Ingredients
- 2 medium green capsicums
- 2 tsp coriander seeds
- 1 tbsp Dry Coconut
- 1 dry red chili
- 1 tsp Sesame seeds
- 1/4 cup roasted peanuts
- 1/2 tsp Cumin seeds
- 1 medium onion
- 2 cloves Garlic crushed
- 1/2 tsp red chili powder
- 1/4 tsp Turmeric powder
- 2 tbsp cooking oil
- salt to taste
Ingredients
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Instructions
- Roast the sesame seeds, grated coconut and dry red chili and grind along with the roasted peanuts, green chilies, ginger, garlic to a fine paste. Keep aside.
- Chop capsicum, onion and tomatoes into small pieces. Keep aside.
- Heat oil in a pan and crackle cumin seeds
- Add finely chopped onions, little salt and sauté until onions turn golden brown.
- Add chopped tomatoes, salt, red chili powder and turmeric powder.
- Cook until tomatoes become mushy.
- Add the ground coconut paste and cook for 2-3 minutes.
- Then add the chopped capsicum and cook covered, stirring in between.
- Once cooked, add ¼ cup of water and cook for 5 more minutes on medium heat.
- Garnish with coriander leaves and serve hot with rice, chapatti or parathas.