Flavorful Capsicum Masala Gravy Recipe with Cashews and Peanuts

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

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: 2-3 people

Instructions

1. 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.

2. 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 sauté 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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)

This Capsicum Masala is an excellent choice for anyone looking to enjoy a flavorful, hearty vegetarian meal. It’s 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!