Capsicum Masala Gravy (Recipe in Hindi)
Capsicum Masala Gravy is a flavorful and aromatic Indian dish that combines the richness of bell peppers (shimmala mirch) with a mix of roasted nuts and spices. This vibrant gravy is perfect to pair with chapatis, rice, or even steamed vegetables. This easy-to-make dish is packed with the goodness of green capsicum, creating a perfect balance of taste and nutrition. Here’s a detailed recipe to make this savory delight at home.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Capsicum (green bell peppers) | 1 cup, chopped |
| Onion | 1, chopped |
| Tomatoes | 2, chopped |
| Cashews | 10 |
| Sesame seeds (white) | 1 teaspoon |
| Peanuts | 1 tablespoon |
| Kasuri methi (dried fenugreek leaves) | 1 teaspoon |
| Red chili powder | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Oil | As per use |
| Ginger (fresh) | 1 teaspoon, grated |
| Green chilies | 2, chopped |
| Cardamom | 1 large |
| Bay leaves | 2 |
| Turmeric powder | 1 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Cloves (long) | 2 |
| Salt | As per taste |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Instructions:
-
Roasting the Nuts and Seeds:
- Begin by roasting the cashews, peanuts, and sesame seeds in a pan on low heat until they turn slightly golden. Once roasted, set them aside to cool down.
-
Cooking the Base Masala:
- In a large pan, heat oil over medium heat. Add the cloves, cardamom, and bay leaves, allowing them to sizzle for about 10-15 seconds.
- Add the chopped onions and sauté until they turn golden brown. Once the onions are browned, add grated ginger and chopped tomatoes to the pan. Cook the mixture until the tomatoes become soft and mushy.
-
Adding Spices and Grinding the Masala:
- Once the tomatoes have softened, add the salt, turmeric powder, coriander powder, red chili powder, and kasuri methi. Stir well and cook for 3 to 5 minutes.
- Turn off the heat and allow this mixture to cool. Once cooled, transfer the mixture into a blender. Add the roasted cashews, peanuts, and sesame seeds, and grind everything into a smooth paste by adding a little water as needed.
-
Cooking the Capsicum:
- Heat some more oil in the same pan and add cumin seeds and bay leaves. Let them fry for about 10 seconds.
- Add the chopped capsicum and green chilies, mixing everything well. Cook for about 2 minutes, allowing the capsicum to soften slightly.
-
Combining Masala and Capsicum:
- Add the ground masala paste to the pan with the capsicum. Pour in a bit of water to adjust the gravy consistency as per your preference.
- Cook everything together until the capsicum is cooked through and tender, about 5 to 7 minutes. Ensure the gravy is well combined and the capsicum is soft but still holds its shape.
-
Final Touch:
- Once cooked, remove from heat. Serve hot with chapati, rice, or steamed vegetables.
Serving Suggestions:
Capsicum Masala Gravy is a versatile dish and pairs wonderfully with roti (flatbread), steamed rice, or a simple lentil daal. For an extra touch, serve it alongside a bowl of yogurt or a fresh salad to make a complete, satisfying meal.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 250-300 kcal |
| Protein | 7-8 g |
| Carbohydrates | 20-25 g |
| Fats | 18-20 g |
| Fiber | 4-5 g |
| Vitamin C | 45-50 mg |
| Iron | 1.5-2 mg |
This Capsicum Masala Gravy recipe is not just flavorful, but it also packs a nutritious punch, thanks to the combination of green capsicum, roasted nuts, and aromatic spices. Whether you are preparing a weekday lunch or a special meal for guests, this simple yet delicious recipe will surely impress your taste buds!
