Capsicum Curry Recipe
Capsicum Curry is a delectable North Indian dish that combines the vibrant flavors of bell peppers (capsicum) with aromatic spices and a rich, nutty gravy. This vegetarian delight can be served with roti, paratha, or even rice. Packed with essential nutrients and bursting with flavor, it’s the perfect dish for a cozy dinner or a special family gathering. Let’s walk through the steps to create this delightful curry.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Red, Yellow, or Green Bell Peppers (Capsicum) | 2-1/2, cubed |
| 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 |
| Black Peppercorns | 5 whole |
| 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 |
| Salt | To taste |
| Cooking Oil | 2 tablespoons |
Nutritional Information (Approximate):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 |
| Protein | 4g |
| Carbs | 18g |
| Fat | 15g |
| Fiber | 4g |
| Sodium | 400mg |
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: North Indian
Course: Dinner
Diet: Vegetarian
Instructions:
-
Prepare the Capsicum:
Begin by heating 2 tablespoons of oil in a pan. Add the cubed capsicum (bell peppers) and sauté them for a few minutes. Ensure that the capsicum remains a bit crispy and does not overcook. Once done, remove them from the pan and set them aside. -
-
Roast the Nuts:
In the same pan, add the cashew nuts and peanuts. Roast them on medium heat for about 2 minutes, or until they start turning golden. Once roasted, turn off the heat and allow them to cool. After cooling, grind the roasted nuts to a coarse powder using a grinder. Set this mixture aside in a bowl. -
Prepare the Onion-Tomato Mixture:
Heat a kadhai (wok) and add 1 tablespoon of oil. When the oil heats up, add the bay leaf and coarsely pounded coriander seeds. Sauté for about 1 minute to release the flavors.
Now, add the finely chopped onions to the kadhai and sauté them until they turn soft and light pink.
Add the chopped garlic and sauté until the raw smell of garlic disappears.
Add the chopped green chillies and tomatoes to the pan. Cook everything until the tomatoes turn mushy and the oil starts separating from the mixture.
Switch off the heat and allow the mixture to cool down. -
Grind the Gravy:
Once the onion-tomato mixture has cooled, transfer it to the grinder. Add 1/4 cup of water and grind the mixture to form a thick gravy. Set this gravy aside. -
Cook the Gravy:
Heat the kadhai again and add 1 teaspoon of oil. Once the oil heats up, pour in the prepared onion-tomato gravy. Stir and sauté for about 5 minutes, allowing the flavors to blend together. -
Add the Nut Powder:
Mix the ground nut powder (cashew and peanut) into the gravy. Stir well to combine. Let the mixture simmer for a few minutes so the flavors can infuse together. -
Season the Curry:
Now, add 1 teaspoon of garam masala powder and 1/2 teaspoon of red chilli powder to the curry. Stir the spices into the gravy to ensure they are well mixed. -
Add the Capsicum:
Once the gravy is well-seasoned, add the sautéed capsicum to the kadhai. Mix gently to coat the capsicum evenly with the gravy. If the gravy seems too thick, add about 1/2 cup of water to adjust the consistency. Allow the curry to simmer for 10-15 minutes on low heat, allowing the capsicum to soak up the flavors. -
Final Touches:
Season the curry with salt to taste. Garnish with crushed kasuri methi and some finely chopped capsicum for an added crunch. -
Serve:
Serve your delicious Capsicum Curry hot with Phulkas (Indian flatbread) or Whole Wheat Lachha Paratha. It also pairs wonderfully with Burani Raita (a yogurt-based side dish).
Tips & Variations:
- Nuts and Peanut Butter: The combination of cashews and peanuts adds a rich and creamy texture to the curry. If you don’t have peanut butter, you can substitute it with ground peanuts for a similar effect.
- Add More Veggies: Feel free to add other vegetables like peas, carrots, or potatoes to make this curry heartier.
- Spice Level: Adjust the number of green chillies based on your spice preference. You can also increase the red chilli powder for an extra kick.
- Flavor Enhancements: A squeeze of lemon juice right before serving can add a fresh and zesty flavor to the curry.
This Capsicum Curry recipe is a flavorful and nutritious vegetarian dish, perfect for a quick weeknight meal or a flavorful dinner party option. With its blend of crispy bell peppers and rich gravy, it’s bound to become a favorite in your recipe collection!
