capsicum masala recipe Capsicum Curry Recipe

Capsicum masala is a simple rich gravy made on the basis of capsicum, onion and tomatoes. This recipe is just mildly spicy and creamy because of the addition of cashew paste. Capsicum masala has a smooth texture and a mild flavor with the crunch of capsicum, and it tastes good with chapattis, rotis and even light rice varieties.

You can prepare capsicum masala in less time without doing much chopping work, so it is quite suitable for busy days when you want something quick. This recipe can be made when you want a different type of gravy using root vegetables already available at home.

About Capsicum Masala

Capsicum masala is made by cooking capsicum in tomato and cashew gravy. Onions and tomatoes are used as the main base in this recipe. Cashew paste gives a thick and smooth texture to the gravy. It is like a restaurant style curry but prepared in a simple way at home. Spices are added in small quantities so that the taste remains mild.

Capsicum is roasted separately for a short time before adding it to the gravy. This will keep the capsicum slightly crisp and not become too soft. The gravy is cooked until the raw smell of tomatoes completely disappears. This step is important to get good taste. This recipe does not require much oil or thick cream.

Its taste is mild and slightly sweet. You can also add some sugar to balance the sourness of tomatoes. Also, Kasoori Methi added at the end also gives a nice aroma to the dish. You can also add fresh cream if you want a little more thickness. This is a simple home style curry but still tastes delicious when served hot.

I usually make this masala for dinner or for my kids’ lunch boxes, and my family enjoys it with chapatti and jeera rice.

Capsicum Masala Ingredients

• Capsicum – I have used crushed capsicum and roasted it lightly. Capsicum adds mild sweetness and slight crunch, you can use green or colored capsicum as available.
• Onion – I cut it into cubes and fried them for the base flavor. It gives mild sweetness and flavor to the gravy.
• Tomato – I have pureed it well and cooked it. Tomato forms the main gravy and gives spicy flavour.
• Cashew – I soaked them and ground them into a smooth paste. It gives creamy texture and thickness, you can replace it with almonds if required.
• chilli powder – I added for color and spiciness. You can increase or decrease it as per your spice level.
• coriander powder – I have added basic spices to taste. It balances the flavor of tomatoes in the gravy.
• garam masala powder – I have added for taste and mild aroma. Add just a little so it doesn’t seem like too much.
• Fenugreek seeds – I added light restaurant flavor in the last step. Crush it a little before adding.
• Sugar – This is optional but helps reduce the sourness of the tomatoes. Add only a small pinch.
• crushed garlic – I fried it in oil in the beginning. It gives strong base taste and good smell.
• Cumin – I have put it in hot oil for tempering. It gives an earthy taste to the gravy.
• Oil – I used the spice for frying and cooking. Use regular cooking oil.

similar recipe

How to make capsicum masala step by step

1. Soak cashews in hot water for a few minutes, then grind them to make a fine paste.

2. Make puree of tomatoes and keep aside. Heat oil in a pan, add capsicum and onion, fry for 2 minutes and keep aside.

3.In the same pan, add crushed garlic and cumin seeds, let it crackle and fry for a minute. Then add tomato puree.

4.Add red chilli powder, coriander and garam masala powder. – Let it boil on low flame until its raw smell goes away.

5.It will take at least 10-12 minutes for the raw smell to go away. When the raw smell starts coming and the mixture becomes thick, add salt and cashew paste to it.

6.Dissolve in some water and let the gravy boil. Add sugar.

7.Finally add onion capsicum and cook for 2 minutes. Garnish with Kasoori Methi and close.

Serve with phulka or roti naan.

Expert Tips

• soaking – I soak cashews in hot water before grinding them. Due to this the paste becomes soft and the gravy becomes creamy.
• cook tomatoes Let the tomato puree cook on low flame until its raw smell goes away. If the gravy is not cooked well then its taste may be slightly sour.
• Do not overcook capsicum Fry the capsicum for only two minutes. If cooked too much it may become soft and lose its crispness.
• control the flame – Always cook on medium flame. Too high a flame may cause the masala to burn.
• Fenugreek seeds – I add crushed Kasoori Methi at the end and turn it off. This keeps the aroma fresh.

serving and storage

Serve with chapatti, roti or jeera rice. This ghee also tastes good with rice. Keep the remaining gravy in the refrigerator for two days. – Heat the pan again and add some water when it thickens. Stir well and serve hot.

general questions and answers

1.Can I skip cashews?

Yes, you can leave but the gravy will not be creamy. You can add some fresh cream instead.

2.Can I add cheese to this gravy?

Yes, you can also add paneer pieces along with capsicum. This will make the curry more filling.

3.Why does my gravy taste sour?

Tomatoes may be too sour or not ripe enough. – Add a small pinch of sugar and cook some more.

4.Can I make it spicier?

You can also increase red chilli powder as per taste. Add slowly and check before adding more.

5.Can I make the gravy first?

Yes, you can prepare the base and keep it in the refrigerator. Add roasted capsicum while reheating before serving.

If you have any further questions about this Capsicum Gravy recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

tried this Capsicum Gravy recipe? Do let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

📖 Recipe Card