Capsicum curry recipe – Simple capsicum masala gravy that goes very well with chapathi, rice, dosa and even with pulao. Capsicum is one of the most healthiest veggies that is low in calories yet provides lot of health benefits. Hence it is recommended to use them regularly. Capsicum can be used to so many dishes like stir fry, gravy, pulao, biryani, rice and many more dishes.
You can also check this 24 capsicum recipes. Some of the popular dishes are capsicum rice, capsicum stir fry and stuffed capsicum and capsicum chutney.
The first image in this post was shared on the blog in 2014. I had made the curry using red and green capsicums. I have updated the post with new images in which I have used only green capsicum.
This recipe has roughly been adapted from a north Karnataka recipe where a dry capsicum stir fry is made with peanuts, dry coconut and sesame seeds mixture to accompany lemon rice or roti.
Capsicums or bell peppers are often used in the restaurant gravy dishes to add flavor. They can be used to prepare a yummy and delicious masala curry to accompany chapathi, roti or phulka.
To make the capsicum curry, I used peanuts, dry coconut and sesame seeds,just like we use for the hyderabadi gravy dishes. Magaz or melon seeds or poppy seeds can be used instead of peanuts. The gravy turns out to be delicious.
Capsicum curry can be served with chapathi, paratha, rice or any pulao.
Capsicum curry recipe
Capsicum curry recipe | How to make capsicum masala gravy recipe
Ingredients (1 cup = 240ml )
- 1 to 1 ½ cup capsicum or bell pepper cubed (any color)
- 2 tbsp Oil
- 1 onion finely chopped
- 1 onion cubed and layers separated (optional)
- ¼ cup tomatoes ripe & cubed
- ¾ tsp red chili powder
- ½ tsp kasuri methi or dried fenugreek leaves (optional)
- 1 sprig curry leaves or bay leaf
- ¼ tsp cumin
- 2 green cardamoms (optional)
- 1 green chili (optional)
- 1 tsp ginger garlic paste
- Salt to taste
To roast & blend
- 1 ½ tbsp peanuts or poppy seeds or cashews (or a mix of all)
- 1 ½ tbsp Dry coconut (optional)
- ¾ tbsp white sesame seeds (optional)
- 1 tsp garam masala
- ½ tsp coriander powder (optional)
- Handful coriander leaves
How to make the recipe
Preparation for capsicum curry
- Finely chop one onion and cube the other one and separate the layers.
- Cube capsicum and set aside.
- Dry roast peanuts until golden. Then add coconut and sesame seeds and lightly roast. Set aside to cool.
- Pour oil to the same pan, add one finely chopped onion, green chili and fry till golden.
- Then add ginger garlic paste and fry till the raw smell disappears.
- Add tomatoes and fry till they turn mushy.
- Add salt, turmeric, red chili powder, coriander powder and garam masala.
- Fry till the mixture gets cooked well and begins to leave the sides of the pan. Cool completely.
- Grind the peanuts, coconut and onions tomatoes mixture, together with little water to a smooth paste.
How to make capsicum curry
- Heat the same pan with oil. Then add cumin, cardamom and bay leaf or curry leaves.
- When the cumin begins to sizzle, add capsicum and onions (cubed and layers separated). Next fry on a high flame for 3 to 4 mins.
- Pour the ground mixture and any spice powders to adjust to your taste. Also pour water as needed.
- Let it simmer till the gravy reaches the desired consistency and capsicum is cooked.
- Sprinkle kasuri methi, stir well. Over cooking will make the capsicums soggy, so switch off in time.
- Serve capsicum curry with pulao , chapathi or any of your favorite dish.
NUTRITION
Preparation to make capsicum curry recipe
1. Roast peanuts till lightly golden, then add sesame seeds, and dry coconut. I did not have dry coconut so I went ahead using cashews. Transfer to a plate and cool.
2. Heat oil in the same pan, add onions and fry till lightly golden, add ginger garlic paste and fry till you begin to smell good. Do not burn.
3. Throw in tomatoes sprinkle turmeric and salt.Fry till tomatoes turn mushy.
4. Next add in red chili powder, garam masala and fry till you smell good for about 2 to 3 minutes or till the mixture begins to leave oil. Cool this.
5. Transfer onion tomato mixture, roasted peanuts, sesame seeds and dry coconut to a blender jar. Pour ½ to ¾ cup water and blend to a smooth paste.
6. If you do not like smooth gravy, then I suggest you to blend only the peanuts, sesame seeds and coconut with very little water to a smooth paste.
How to make capsicum curry recipe
7. Pour little more oil to the pan, add bay leaf or curry leaves, cardamom and cumin, when they begin to splutter add cubed onions and capsicum and fry on a medium flame for 2 to 3 minutes.
8. Transfer the paste from the jar. Be little careful, it will begin to splash, so better keep ¼ cup if water ready and pour it immediately.
9. Add kasuri methi, little more garam masala or coriander powder and then I also added red chili powder to give a better color. Adjust water to get the desired consistency.
10. Cook till the bell pepper is cooked yet crunchy.
Serve capsicum curry with rice, roti or paratha.
Nidhi says
Swasthi this dish turned out to be so delicious, the gravy is finger licking good! Love your feed, all your hard work is certainly paying off 🙂
swasthi says
Hi Nidhi,
Glad you liked the curry. Thanks much!
🙂
Val Allen says
Hi Swasthi,
Wow.. This is soooo tasty. Have made it 3 times now. Has become one of my favorite meals.
Thanks for sharing this !!
swasthi says
Hi Val Allen
You are welcome. Glad you liked it. Thank you so much for the comment.
Kirti Rathod says
Hi Swasthi,
Never thought that capsicum could taste anything like this.The capsicum masala curry recipe was simply awesome and deliciously sumptuous.really loved it.Thanks for sharing
swasthi says
Hi Kirti,
You are welcome. Glad you liked it. Thank you
Sudha Kalyani says
Dear Swasthi,
Today I am going to try your capsicum curry recipe and I hope it comes out well. Although in my house they don’t like capsicum as such, I wanted to try out this recipe so that they start liking it. Thanks for sharing the yummy looking capsicum curry. Keep cooking, keep motivating!
Sudha Kalyani
swasthi says
Hi Sudha
You are welcome. Yes sure it will come out well. Thank you so much! Hope your family loved it.
🙂
Nayana says
Dear Swathi,
Capsicum is a fav veg in our house and I always have a stock of it in my fridge. Still, I can’t believe I never made capsicum curry all these years. Tried your recipe today and we absolutely Looooooved it. Thank you for sharing the recipe. Best of luck
swasthi says
Hi Nayana
You are welcome. Glad you liked the capsicum curry. Thank you so much!
Poorni says
I tried this capsicum gravy it comes super tasty
Shobi says
Amazing flavor but as well a mild delicious gravy
We did have it for chappathi
And idly
It was out of the world
That powder is the key to the flavor
It takes the gravy to a whole new level
I did not see this coming
swasthi says
Hi Shobi
Thank you so much for trying. Really glad to know the capsicum curry turned out well.
Suganya bharathi says
I tried this recipe today.. it was awesome for the chapathi.. I mixed all the three colour capsicum.. Thank you for your wonderful recipe..
swasthi says
Hi Suganya
Thank you very much for trying. Glad to know it came out good.
Aprajita says
I never cooked this good capsicum before . Searching on net I got the recipe and tried with a lil deviation as I had only red bell peppers. With cashews the outcome was really stunning. My husband loved it
Thanks for sharing recipe
swasthi says
Hi Aprajita
You are welcome. Glad to know capsicum curry turned out good.Thanks for the comment.
neha ray says
yummy recipe. Even my little son relished it and he is not easy to please.
Thank you Swasthi.
U Anusha says
I have tried the recipe twice. It’s very tasty. I have been following your recipes since trying the capsicum masala
swasthi says
Thanks Anusha
Swetha says
I like your every recipes and ur instruction about how to do the recipe step by step. Your recipes are just mouth watering , thank you very much for your cooking instruction.
swasthi says
Welcome Swetha
Happy to know the recipes are useful. Thanks a lot for trying.
🙂