Monday , May 29 2017
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Capsicum Masala Curry

2 medium Green Capsicum (green bell peppers/shimla mirch)
2 teaspoons Coriander Seeds
1 tablespoon grated Dry Coconut
1 medium Onion, finely chopped
2 cloves Garlic, crushed
1/2 teaspoon Red Chilli Powder (lal mirch)
1 Dry Red Chilli
1 teaspoon Sesame Seeds
1/4 cup Roasted Peanuts
1/2 teaspoon Cumin Seeds (jeera)
1/4 teaspoon Turmeric Powder (haldi)
1/2 teaspoon Lemon Juice, optional
1 teaspoon Sugar, optional
2 tablespoons Cooking Oil
3/4 cup Water


Add coriander seeds, grated coconut, dry red chilli and sesame seeds in a pan and dry roast them over low flame until nice aroma comes for approx. 2-minutes. Transfer them to a plate and let them cool for 3-4 minutes. Grind them with roasted peanuts in a grinder and make a fine masala powder.

Heat oil in same pan or kadai over medium flame. Add cumin seeds and allow them to splutter. Add chopped onion and crushed garlic, sauté until onion becomes light pink.

Add capsicum and sprinkle salt over it.

Sauté capsicum until it turns tender but still crispy for approx. 2-3 minutes. Add red chilli and turmeric powder powder, mix and cook for a minute.

Add masala powder (prepared in step-1), lemon juice, sugar and salt (only for masala powder).

Stir and cook for 1-2 minutes. Add 3/4 cup water and let it boil over medium flame. Cook until gravy becomes thick or for 3-4 minutes.

Turn off the flame and transfer curry in a serving bowl.