Capsicum Masala Gravy Recipe
Description:
Capsicum Masala is a vibrant and flavorful dish where green capsicum (bell peppers) are simmered in a rich onion and tomato gravy, enriched with roasted cashews, sesame seeds, and peanuts. These ingredients lend a unique depth of flavor to the dish, making it a perfect accompaniment for a wholesome Indian lunch. This vegetarian delight is sure to please your taste buds with a blend of spices, creamy texture, and the subtle sweetness of the capsicum.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Capsicum (chopped) | 1 cup |
| Onion (chopped) | 1 medium |
| Tomato (chopped) | 2 medium |
| Cashew Nuts | 10 pieces |
| Sesame Seeds (white) | 1 teaspoon |
| Peanuts | 1 tablespoon |
| Kasuri Methi (dried fenugreek leaves) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Coriander Powder | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Oil | As needed |
| Ginger (grated) | 1 teaspoon |
| Green Chillies (chopped) | 2 |
| Big Cardamom | 1 |
| Bay Leaves | 2 |
| Turmeric Powder | 1 teaspoon |
| Cumin Seeds | 1/2 teaspoon |
| Cloves | 2 |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 2-3 people
Instructions
-
Roast the Dry Ingredients:
- Begin by roasting the cashews, sesame seeds, and peanuts in a dry pan over medium heat. Once they turn golden brown and aromatic, set them aside to cool.
-
Prepare the Onion-Tomato Base:
- Heat some oil in a pan. Once the oil is hot, add the cloves and big cardamom to infuse the oil with their fragrance.
- Add the chopped onions and sautΓ© until they turn golden brown. This adds a rich flavor to the masala base.
- Once the onions are browned, add the grated ginger and chopped tomatoes. Cook the mixture until the tomatoes soften and break down.
-
Add Spices:
- Once the tomatoes are soft, add the salt, turmeric powder, coriander powder, kasuri methi, and garam masala powder. Mix well and cook the mixture for an additional 3 to 5 minutes, allowing the spices to bloom and meld together.
-
Grind the Masala:
- Turn off the heat and let the cooked masala cool down slightly. Once cooled, transfer it to a blender.
- Add the roasted cashews, peanuts, and sesame seeds to the blender. Add a little water to help blend the ingredients into a smooth paste.
-
Cook the Capsicum:
- In the same pan, heat some more oil. Add the cumin seeds and bay leaves, letting them sizzle for about 10 seconds.
- Add the chopped green capsicum and green chillies, mixing well. Let the capsicum cook for about 2 minutes, allowing it to soften slightly but retain its crunch.
-
Combine Masala with Capsicum:
- Add the prepared ground masala paste to the pan with the capsicum. Stir well and add a little water to adjust the consistency of the gravy.
- Cook the capsicum in the masala for 5 to 7 minutes, or until it is tender and fully cooked. If needed, add more water to prevent the gravy from drying out.
-
Finish and Serve:
- Once the capsicum is cooked and the flavors have melded together, turn off the heat.
- Serve the hot Capsicum Masala with Panchmel Dal, Curd, and Phulkas for a wholesome and satisfying lunch.
Nutritional Information (Approximate per serving)
| Nutrient | Value |
|---|---|
| Calories | 180 kcal |
| Protein | 4g |
| Carbohydrates | 14g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | 300mg |
This Capsicum Masala is an excellent choice for anyone looking to enjoy a flavorful, hearty vegetarian meal. Itβs rich in healthy fats from the cashews, peanuts, and sesame seeds, while the capsicum offers a generous dose of vitamins and antioxidants. Paired with a side of dal and rice or roti, it makes for a truly balanced meal. Enjoy this comforting dish as part of your Indian lunch spread, and let its rich flavors transport you to the heart of Indian kitchens!
