Matar capsicum sabzi / green peas and capsicum stir fry recipe – delicious Indian style stir fry using green peas and bell peppers. This peas and capsicum fry recipe is easy to make and goes well as side dish for chapatis or rice. Green peas are one of my favorite veggies, especially when they are in season and they make for delicious combinations as in gobi matar sabzi. I had a few green bell peppers and tried this combination of peas and capsicum and loved it. I have made it a few times and this sabzi goes well with both rice and rotis.
The recipe for this matar capsicum stir fry is very easy and is also a no-onion no-garlic one. There are no tomatoes added in this dish and there is no grinding of masala too. The spices combined with the peas and capsicum give a nice flavor to the dish. While I have used fresh green peas in this recipe, you could alternatively use frozen peas too.
For other dry curry recipes do check out aloo gajar matar sabzi | mushroom stir fry | radish bhurji | baby potato fry.
Green peas are a great source of vitamin C, dietary fiber and iron. Bell peppers too are a great source of vitamin C as well as a good source of vitamin A and dietary fiber. Lets move on to the recipe for easy green peas and capsicum stir fry.
How to make Matar Capsicum Stir Fry step by step
- Rinse the shelled green peas and then boil the peas in enough water along with salt till they turn slightly soft. Remove from heat and set aside. If using frozen peas, thaw the peas.
- Heat oil in a pan. Add mustard seeds and once they splutter, add cumin seeds and kalonji (if using). When cumin seeds turn a shade darker, add the chopped capsicum.
- Saute the capsicum on medium heat till they turn slightly soft.
- Now add the cooked or frozen peas and stir.
- Add the spices – a pinch of turmeric powder, red chilli powder, amchur powder and coriander powder along with salt.
- Mix well and let it cook for 5 minutes on a low flame. Then add the bengal gram flour and stir fry on a low flame for 2 minutes.
- Finally add the garam masala powder and stir fry on high flame for a minute and then remove from heat.
- Matar capsicum stir fry is ready to be served hot with chapatis or rice.
Matar Capsicum Stir Fry | Green Peas and Capsicum Stir Fry
- 1 cup shelled green peas / matar ( fresh / frozen )
- 1 cup chopped green capsicum / bell pepper / shimla mirch
- 1/2 tsp red chilli powder
- 1 tsp coriander powder
- 1/4 tsp garam masala powder
- 1/4 tsp amchur powder / dry mango powder
- A pinch of turmeric powder
- 1 tbsp chickpea flour / bengal gram flour / besan
- 1/2 tsp cumin seeds
- 1/4 tsp mustard seeds
- 1/4 tsp kalonji / onion seeds ( optional )
- 1 tbsp oil
- Salt to taste
- Shell the green peas from their pods, if using fresh green peas. Rinse the shelled peas and then boil the peas in enough water along with salt till they turn slightly soft. Remove from heat and set aside. If using frozen peas, thaw the peas.
- Meanwhile finely chop the capsicum into small cubes.
- Heat oil in a pan or kadai. Add mustard seeds. Once they splutter, add cumin seeds and kalonji (if using). When the cumin seeds turn a shade darker, add the chopped capsicum.
- Saute the capsicum on medium heat till they turn slightly soft.
- Now add the cooked or frozen peas and stir. Add the masala powders - a pinch of turmeric powder, red chilli powder, amchur powder and coriander powder along with salt.
- Mix well and let it cook for 5 minutes on a low flame. Then add the bengal gram flour and stir fry on a low flame for 2 minutes.
- Finally add the garam masala powder and stir fry on high flame for a minute and then remove from heat.
- Green peas and capsicum stir fry is ready to be served hot with chapatis or rice.
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