Capsicum Masala

Capsicum masala curry recipe - a flavourful curry made with bell peppers, a few basic spices, sesame seeds, coconut and peanuts. It is a vegan and gluten-free dish perfect to serve with rice, paratha or chapati.

Prep Time10

Cook Time20

Total Time30

Course: Curries, Main Course

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 227kcal

Author: Geetha

Equipment

1 Deep bottomed pan/Saucepan
1 Small frying pan
1 Spoon

Ingredients

1 Cup = 250ml; 1 Tablespoon =15ml ; 1 Teaspoon = 5ml

For peanut masala

1 tablespoon (or) 14 gms peanuts
3 teaspoons (or) 10 gms sesame seeds
3 teaspoons (or) 7 gms desiccated coconut
½ inch cassia (dalchini)
3 cloves
1 green cardamom

For gravy

3 tablespoon oil
3 medium (or) 378 gms (or) 2 cups green capsicum (bell pepper) washed, deseeded and diced into cubes
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 medium (or) 90 gms (or) ¾ cup onion peeled and finely chopped
1 teaspoon ginger garlic paste
2 medium (or) 173 gms (or) 1 cup tomatoes washed and chopped
½ teaspoon turmeric
2 teaspoons chilli powder
1 teaspoon coriander powder
salt as required
2 tablespoons tamarind extract
1 cup (or) 250ml water
handful coriander leaves washed and chopped

Get Recipe Ingredients

Instructions

Dry roast 1 tablespoon (or) 14 gms peanuts, 3 teaspoons (or) 10 gms sesame seeds, 3 teaspoons (or) 7 gms desiccated coconut, ½ inch cassia (dalchini), 3 cloves and 1 green cardamom for a couple of minutes on low flame until fragrant.
1 tablespoon (or) 14 gms peanuts, 3 teaspoons (or) 10 gms sesame seeds, 3 teaspoons (or) 7 gms desiccated coconut, ½ inch cassia (dalchini), 3 cloves, 1 green cardamom
Allow the toasted ingredients to cool down to room temperature and then grind them into a powder and keep it aside.
Heat 3 tablespoon oil in a deep skillet or pan on medium-low heat.
3 tablespoon oil
Once the oil is hot, add ½ teaspoon mustard seeds, ½ teaspoon cumin seeds and let them sizzle.
½ teaspoon mustard seeds, ½ teaspoon cumin seeds
Now add 1 medium (or) 90 gms (or) ¾ cup onion, 1 teaspoon ginger garlic paste and saute for a minute or until raw aroma vanishes and onions turn soft and translucent.
1 medium (or) 90 gms (or) ¾ cup onion, 1 teaspoon ginger garlic paste
All 3 medium (or) 378 gms (or) 2 cups green capsicum (bell pepper), 2 medium (or) 173 gms (or) 1 cup tomatoes and saute well.
3 medium (or) 378 gms (or) 2 cups green capsicum (bell pepper), 2 medium (or) 173 gms (or) 1 cup tomatoes
Add ½ teaspoon turmeric, 2 teaspoons chilli powder, 1 teaspoon coriander powder, ground peanut and spice blend, mix until well combined.
½ teaspoon turmeric, 2 teaspoons chilli powder, 1 teaspoon coriander powder
Close the lid and cook for 3-5 minutes or just until the raw aroma of spices vanishes. At this point ensure heat is at the lowest setting to avoid burning at the bottom of the pan.
Open the lid, add 2 tablespoons tamarind extract, salt, 1 cup (or) 250ml water, mix until well combined.
salt, 2 tablespoons tamarind extract, 1 cup (or) 250ml water
Now increase the heat to medium-high and close the lid. Cook for 8-10 minutes or until gravy thickens and reaches your desired consistency. Ensure capsicum is cooked yet crunchy.
Take the lid off the pan, check for consistency and check and add more salt if required. Turn off the heat. Oil specks formed on the top layer of curry is the indication that curry is done.
Mix in handful coriander leaves and enjoy a delicious curry with hot steamed rice or roti.
handful coriander leaves

Notes

Spice Blend: Having a batch of ground peanut-spice mix saves time, as you won't need to roast and grind the ingredients each time you make this curry. Make sure to prepare a small batch, as the coconut in this spice mix can cause it to go rancid if kept at room temperature. Alternatively, leave out the coconut and grind the remaining spices for a longer shelf life. Add coconut powder separately when cooking the curry.

Jaggery: If the gravy tastes too sour, a small pinch of grated jaggery helps reduce the sourness and balance the taste.

Curry Leaves: Fresh curry leaves impart a nice aroma to the dish and are an essential herb in South Indian cooking. I didn't have fresh leaves when I recorded the video for this recipe, so I didn't include them in the instructions to avoid any confusion. Do remember to add curry leaves before onions while cooking.

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