Capsicum masala curry / capsicum gravy recipe is a delicious curry of bell peppers in a gravy of roasted peanuts and sesame seeds. Nutty peanuts and sesame seeds give a wonderful flavor and texture to this curry. Peanuts can be so addictive and they don’t remain for long at home. I was able to save some for this curry and absolutely loved it. I added both green and red capsicums just to impart some color to the curry but you can go ahead and use just green capsicums. This dish can be served with any Indian flat bread or with rice.
In this capsicum masala curry recipe, flavorful ingredients are dry roasted and made into a paste. This paste is then added to the bell peppers that have been cooked with onions and tomatoes. Peanuts, coconut and sesame seeds lend a nutty texture to this curry. You just can’t stop with one serving of the curry and got to have seconds just like I did!
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Apart from the crunchy texture that they impart, capsicums are also a good source of vitamin C while nutty peanuts are a good source of proteins and dietary fiber. Lets move on to the easy recipe for capsicum masala curry.
capsicum masala curry | capsicum gravy recipe
Capsicum Masala Curry – a flavorful Indian style curry of bell peppers in a gravy of roasted peanuts and sesame seeds.
- 2 medium-sized capsicums / shimla mirch / bell peppers
- 1 onion medium-sized
- 1 small tomato
- 1/4 cup peanuts / groundnuts
- 1 inch piece ginger
- 1 tbsp coriander seeds
- 3 tbsp grated coconut
- 1 tbsp white sesame seeds / til / ellu
- 1 inch piece cinnamon
- 2 cloves
- 1 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds / jeera
- 2 tbsp oil
- Salt to taste
- Finely chop onion, tomato and ginger. Chop capsicums into cubes and set aside.
- Dry roast the peanuts in a pan over a low flame and transfer it to a plate. Set aside to cool and then remove the skin of the peanuts.
- In the same pan dry roast cinnamon, cloves and coriander seeds over a low flame till they change color and set aside. Then dry roast sesame seeds. Finally dry roast the grated coconut till it changes color to light brown. Add this to the other dry roasted ingredients.
- Blend the roasted ingredients to a fine paste by adding little water.
- Heat 1 tbsp oil in a pan. Add the chopped capsicum and fry till they turn soft. Set this fried capsicum aside.
- Heat another tbsp oil in the same pan. Add mustard seeds. When they splutter, add cumin seeds.
- Once cumin seeds crackle, add the chopped onions and ginger.
- Saute till the onions turn light brown in color.
- Now add the chopped tomatoes and cook till they turn soft and get mashed.
- Add the fried capsicum along with salt, turmeric powder and red chilli powder and stir.
- Add the ground masala paste along with 3/4 cup water.
- Let the gravy simmer for 4-5 minutes or till it reaches the desired consistency.
- Capsicum masala curry is now ready to be served with rotis or any other flat breads or rice.
- You can use only green capsicums in the curry if you don’t have red capsicums available with you.
- Make sure you don’t over-roast while dry roasting the ingredients.