Capsicum Curry Recipe
Deliciously creamy, rich, and vibrant curry featuring bell peppers, this North Indian dish is a perfect dinner option that pairs beautifully with phulkas or lachha parathas.
Cuisine:
North Indian
Course:
Dinner
Diet:
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Red, Yellow or Green Bell Pepper (Capsicum) | 2-1/2, cubed (1 green, 1 red, 1/2 yellow) |
| Onion | 2, finely chopped |
| Tomatoes | 2, finely chopped |
| Green Chillies | 2, chopped |
| Garlic | 5 cloves, chopped |
| Bay Leaf (Tej Patta) | 1 |
| Coriander (Dhania) Seeds | 1 teaspoon, coarsely pounded |
| Whole Black Peppercorns | 5 |
| Cashew Nuts | 1-1/2 tablespoons, chopped |
| Peanut Butter | 1-1/2 tablespoons, chopped |
| Red Chilli Powder | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4-5
Instructions
-
Prepare the Capsicum:
- Begin by heating 2 tablespoons of oil in a pan. Add the cubed capsicum (bell peppers) and sauté for a few minutes. Be sure not to over-fry, as you want the peppers to remain slightly crispy. Once done, remove them from the pan and set aside on a separate plate.
-
Roast the Nuts:
- In the same pan, lightly roast the chopped cashew nuts and peanuts for about 2 minutes. Turn off the heat and allow the nuts to cool. Once cooled, grind the roasted nuts into a fine powder using a grinder. Set this mixture aside in a separate bowl.
-
Make the Onion-Tomato Gravy:
- Heat a kadhai (or wok) and add 1 tablespoon of oil. When the oil heats up, add the bay leaf and coriander seeds, frying them for about a minute to release their flavors.
- Add the finely chopped onions and sauté them until they turn pink and translucent. Then, add the chopped garlic and sauté further until the raw smell of the garlic disappears.
- Stir in the chopped green chilies and tomatoes, and cook until the tomatoes become soft and mushy. Once done, switch off the heat and allow this mixture to cool down.
-
Grind the Gravy:
- Once the onion-tomato mixture has cooled, transfer it to a grinder and blend it into a smooth, thick gravy. Add about 1/4 cup of water to help blend everything well.
-
Cook the Gravy:
- Heat the kadhai again and add 1 teaspoon of oil. Pour in the prepared gravy and sauté for about 5 minutes, allowing it to thicken and develop flavor.
-
Combine the Ground Nuts and Spices:
- Now, add the ground nut powder into the gravy, stirring well to incorporate it evenly. Season with garam masala and red chili powder. Stir to combine and let the spices cook into the gravy for a few minutes.
-
Add the Capsicum:
- Gently add the fried capsicum into the gravy and mix it in. If the curry seems too thick, you can add 1/2 cup of water to reach your desired consistency. Allow the curry to simmer for about 10-15 minutes on low heat, letting the flavors meld together.
-
Finish and Garnish:
- Season the curry with salt to taste. Once ready, garnish with crushed kasuri methi (dried fenugreek leaves) and a sprinkle of fresh chopped capsicum for extra flavor and color.
Serving Suggestions
Serve this flavorful Capsicum Curry with hot Phulkas or Whole Wheat Lachha Parathas for a complete meal. You can also pair it with a side of Burani Raita for a refreshing contrast.
Tips for the Best Capsicum Curry
- Crisp Capsicum: The key to perfect capsicum in this curry is to sauté it just enough to retain its crunch. Avoid overcooking to maintain its fresh flavor.
- Adjust the Spice: If you prefer a milder curry, reduce the amount of green chilies and red chili powder. Alternatively, adjust the spice levels to suit your taste.
- Roast the Nuts: Roasting the nuts enhances their flavor, giving the curry a creamy texture and rich taste. Do not skip this step.
This delightful Capsicum Curry is a fantastic way to elevate the humble bell pepper into a mouthwatering dish. With its perfect balance of savory spices, crunchy vegetables, and creamy texture, it’s sure to be a hit at your dinner table.
