Home Gravy Capsicum masala recipe | bell pepper masala | side dish for roti

Capsicum masala recipe | bell pepper masala | side dish for roti

by Jeyashri suresh
971 views
capsicum-masala

Capsicum we generally add for paneer gravies or other onion tomato based gravies. We make south indian style Sambar with Capsicum too. I have already posted a Capsicum dry curry too. This recipe was published in the Aval Vikatan Supplement book which i contributed 3 months back. A very easy and rich gravy with capsicum and a perfect side dish for roti too.

Check out my

Ingredients

Capsicum masala

  Preparation Time : 15 mins | Cooking Time : 25 Mins |   Serves :3-4

     Bell Pepper | Capsicum(all colours)   1 Cup
     Onion    1
     Tomato   1
     Red chilli powder   1/2 tsp
     Ginger Garlic paste   1 tsp
     Oil    3 tsp
     Garam masala    1/4 tsp
     Salt   to taste
  To roast and Grind
   Cumin seed   1/4  tsp
   Coriander Seeds    1/2 tsp
   Cinnamon    1 small stick   
   Cashew nuts  6-8

Capsicum-masala
Method:

  • In a pan add little oil and saute the onion and tomato for few minutes and allow this to cool.
  • Dry roast the ingredients given under “roast and grind”.
  • Cut the capsicum into big cubes.
To grind Cut -capsicum
  • Grind both together into a fine paste.
  • In a pan add oil and add  ginger garlic paste.
  • Cook in a low flame till the raw smell goes.
Grind Ginger garlic paste
  • Add the ground masala, red chili powder, salt and garam masala and cook for few minutes.
  • Add the cubed capsicum and mix well.
Add-masala Add-capsicum
  • Add half cup of water or little more to bring it to the gravy  consistency.
  • Boil this for few minutes and switch off the flame. You can either add kasoori methi or coriander leaves for garnishing.

capsicum masala

  • Serve hot with phulkas | parathas.
Mirch-masala

Notes:

  • Always ensure that the Capsicum should not be over cooked and let this be crunchy.
  • If you want the gravy to be more richer, you can add 2 tblsp of fresh cream in the last.
  • While dry roasting the masala, be careful not to get it burnt, else it will spoil the taste.

You may also like

5 comments

AparnaRajeshkumar October 29, 2014 - 8:35 am

Color pepper and orange cloth is damm matching 😀 loved it

Reply
RENU October 29, 2014 - 12:48 pm

hi jeyashree
looks perfect…new combination

Reply
radha October 29, 2014 - 3:16 pm

The gravy is thick and looks lovely. Ideal for rotis.

Reply
Ramya Guhan November 12, 2018 - 12:48 pm

Hi Jeyashri, another excellent recipe. Tweaked it a little to suit my kids.
1. I doubled the basic gravy recipe and added a cup of boiled cubed potatoes.
2. Also roasted the capsicum in a spoon of oil
3. Added thick coconut milk instead of cream.

So made a rich flavourful aloo capsicum gravy! Thank you!

Reply
Jeyashris Kitchen November 12, 2018 - 2:14 pm

Great twist. Thank you so much.

Reply

Leave a Comment