Recipe- North Indian Style Capsicum Masala Curry

Capsicum Masala/Curry recipe is a delicious curry of bell peppers in a gravy of peanuts and coconut powder. This Capsicum Masala curry is North Indian style dish, actually I would say Maharashtrian style curry with little Punjabi touchup, and this comes out totally divine.

I cooked this curry and everybody in my family liked this so much. Capsicum masala, a spicy recipe is so easy to prepare! Just add chopped capsicum with a range of Indian spices to prepare a lip smacking capsicum masala recipe.

Ingredients

2 cup sliced Capsicum/Bell Pepper/Shimla Mirch
1 cup Chopped Tomato

For Paste/Gravy

1 Medium Sized Onion Chopped
¼ cup Desiccated Coconut
2-3 tbsp Peanuts
1-2 tsp Poppy Seeds/Khas Khas
1 tsp Ginger-Garlic paste
¼ tsp Green Chili Paste
1 tsp Red Chili Powder
½ tsp Turmeric Powder
1 tsp Garam Masala
Salt
1 tbsp Oil

Other Ingredients

1 tbsp Oil
1 tsp Cumin Seeds
1-2 Bay Leaves
1 Big/Black Cardamom
Pinch of Asafoetida/Hing
½ tsp Red Chili Powder
Salt
Chopped Coriander Leaves For Garnishing

Method

For Paste/Gravy

* Heat oil in a pan. Add peanuts, roast it for few minutes, and then add coconut powder, poppy Seeds and sauté for few seconds.

* Add chopped onion, green chili paste, ginger-garlic paste, salt and sauté till onion becomes soft and golden brown.

* Add red chili powder, turmeric powder, garam masala and mix well, sauté for few minutes.

* Remove the masala from the pan to a plate. Let it be cool down, then blend it and make a smooth paste, add little water if required. Keep aside.

Process

* Heat oil in the same pan. Add cumin seeds, bay leaves, black cardamom and pinch of hing.

* Now add chopped tomatoes and sauté till it becomes soft and mussy.

* Add sliced capsicum, salt, red chili powder, turmeric powder, and stir fry for 3-4 minutes on a medium flame.

* Add prepared paste, and then add ½ or ¾ cup water, mix well, stir and cook it for 7-8 minutes or till gravy become thick, on a low to medium flame.

* Capsicum masala is ready. Now garnish it with chopped coriander leaves and serve with rice, roti, paratha, or any Indian flat bread.