Capsicum Masala Recipe, How to make Capsicum masala
Capsicum Masala Recipe – Sautéed capsicum cooked in rich gravy of nuts and spices gives a distinct flavour and taste ideal for steamed rice and rotis.
Capsicum aka bell peppers are very tasty and easy to cook. Though we have various versions like Green, Red and Yellow peppers, Indians use more of green peppers for their regular cooking while red and yellow peppers are mostly used in Salads. This Capsicum Masala Recipe is also made of green peppers.
Though this Capsicum Masala Recipe calls for more ingredients, it is very easy in preparation and can be done within no time. Net result, nice tasty gravy for sumptuous meal. The unique ingredient which we add to this capsicum masala is the poppy seeds.
This Capsicum Masala Recipe is very similar to Salan Gravy which is served along with Biryani’s. Here are some more such interesting gravy based masala curries – Mirchi Ka Salan, Brinjal Kurma. Do try them out.
Capsicum Masala Recipe can be made using small capsicum cut into half, or the medium sized capsicum cut into chunks. Either way it tastes good. The colour of the gravy is a nice greenish yellow colour. If you want to add some brightness then add up some chilli powder for a nice orange colour. Make the gravy little thicker so that it can be eaten even with rice.
You can also combine come boiled potato cubes and some fresh green peas for this Capsicum Masala Recipe. Combination of different vegetable always add up the taste and flavour.
So let us see how to make Capsicum Masala Recipe
- Green Capsicum: 3 or small sized 6
- Oil: 2 tbsp.
- Salt: To taste
- Onion: 1 medium sized
- Ginger: 1.5 inch
- Garlic: 5-6 pods
- Grated coconut: 1/3 cup
- Roasted peanuts: 1.5 tbsp.
- Roasted Sesame seeds: 1 tbsp.
- Poppy Seeds: 1.5 tbsp.
- Tamarind: 2 flakes
- Green chillies: 5-6
- Red Chilli Powder (Optional): 1 tbsp.
- Heat 1 tbsp. of oil in a pan and sauté the capsicum cubes until soft
- Take them out of the pan and keep it aside
- Transfer all the ingredients given for the paste, add ¼ cup of water and grind it to a smooth paste
- Heat the remaining oil in the pan and once hot add in the prepared paste and fry until the raw smell goes off.
- At this stage you can add red chilli powder if you wish and mix well and fry for another 2-3 minutes.
- Add in half cup of water to attain the required consistency and bring it to a boil.
- Now add in the sautéed capsicum and salt and mix well and simmer for another 5-7 mins
- Serve it with hot steamed rice or rotis.