Creamy Capsicum Curry with Cashew & Peanut Sauce

Capsicum Curry, also known as Shimla Mirch Curry, is a flavorful North Indian dish that brings together the vibrant taste of capsicum (bell peppers) with aromatic spices, making it a delightful vegetarian dish. This recipe is easy to prepare, full of rich flavors, and a perfect accompaniment to a variety of Indian breads or rice. Whether served with soft lachha paratha, a cooling spinach raita, or a crisp kachumber salad, it makes for an ideal dinner choice.

Ingredients for Capsicum Curry

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 60 minutes

Servings: 4

Cuisine: North Indian

Course: Dinner

Diet: Vegetarian

Instructions for Capsicum Curry

1. Cook the Capsicum:

   • Begin by heating oil in a pan. Once the oil is hot, add the chopped capsicum (red, green, and yellow) to the pan and sauté it for about 2 minutes until it is slightly cooked. Once done, remove the capsicum from the pan and set it aside.

2. Prepare the Cashew and Peanut Paste:

   • In the same pan, add chopped cashews and peanuts. Toast them for 2 minutes to release their flavors. Once they are toasted, turn off the gas and allow them to cool. After they have cooled down, transfer them to a grinder and blend into a smooth paste. Keep this paste aside.

3. Cook the Onion and Spices:

   • In the same pan, heat a bit more oil. Add a bay leaf and ground coriander seeds. Let them cook for about 1 minute until aromatic. Afterward, add the finely chopped onions and sauté them until they turn soft and golden brown.

4. Add Garlic and Green Chilies:

   • Add the chopped garlic to the pan and cook for another 2 minutes, allowing the flavors to combine. Then, add the sliced green chilies and chopped tomatoes. Let the tomatoes cook until they become soft and mushy, which will take around 5 minutes.

5. Grind the Tomato Mixture:

   • Once the tomatoes are softened, turn off the gas and allow the mixture to cool. After it cools, add about 1/4 cup of water and grind the mixture into a smooth paste using a grinder. Set the paste aside.

6. Cook the Tomato Gravy:

   • Heat a bit more oil in the same pan. Add the prepared tomato paste to the pan and let it cook for about 5 minutes to thicken the gravy. Once it has thickened slightly, add the cashew and peanut paste, stirring it well into the gravy.

7. Spice it Up:

   • Add red chili powder, garam masala powder, and stir the mixture well. Continue to sauté for a couple of minutes to let the spices blend in.

8. Add the Cooked Capsicum:

   • Now, add the sautéed capsicum to the pan and mix well. If the gravy appears too thick, add about 1/2 cup of water to reach your desired consistency. Let the curry cook for an additional 10 to 15 minutes on medium heat, allowing the flavors to come together.

9. Garnish and Serve:

   • Once the curry is cooked to your liking, sprinkle kasuri methi (dried fenugreek leaves) over the top for an aromatic finish. Give it a final stir.

Serving Suggestions:
Serve this delicious capsicum curry hot with a side of spinach raita, lachha paratha, and a fresh kachumber salad for a complete, satisfying meal.

Nutritional Information (Approximate per serving)

This capsicum curry is a wholesome dish that combines the sweetness of bell peppers with the richness of cashews and peanuts, making it both creamy and flavorful. The blend of spices brings warmth and depth, while the garnish of kasuri methi adds an authentic touch. Ideal for a comforting dinner, this dish is sure to impress your family and friends with its delicious taste and inviting aroma. Enjoy!