CAPSICUM/BELL PEPPER MASALA CURRY/ CAPSICUM GRAVY- SIDE DISH FOR ROTI OR CHAPATHI

CAPSICUM/BELL PEPPER MASALA CURRY/ CAPSICUM GRAVY

Capsicum(Bell pepper) masala curry is an excellent side dish that pairs up great with any kind of roti variety. It is a creamy scrumptious curry variety.

Capsicum/bell pepper is one of the most favourite vegetable. He likes capsicum in any for. Mostly I prepare Capsicum dry curry,(like spicy poriyal) as side dish for rice. This capsicum masala curry is a wonderful pair for the chapathi or anty other roti varieties. You can serve this gravy along with any pulao also.

Do try this recipe and don’t forget to tell me how it turns out for you.

Ok now coming to the recipe.

VIDEO RECIPE:

CAPSICUM(BELL PEPPER) MASALA CURRY

RECIPE TYPE: SIDE DISH | CUISINE: NORTH INDIAN | SERVES: 2

PREPARATION TIME: 10 MIN | COOKING TIME: 15 TO 20 MIN

INGREDIENTS
2 cups capsicum cubed
1 medium onion
1 medium tomato
2 green chillies
1 teaspoon fennel seeds
5 -6 cashews
1 teaspoon ginger garlic paste
1 teaspoon red chilli powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
salt to taste
1 teaspoon garam masala 
coriander leaves
2 tablespoon oil
1 tablespoon cooking cream
water
For tempering
1 bay leaf
2 cloves
2 cardamom
1 inch cinnamon 

METHOD:

Chop the capsicum into cubes and set aside. Chop the onion and tomatoes roughly.

In a heavy bottomed pan add oil and fry the onion, once the onion becomes translucent add  the chopped tomatoes and sauté.

Then add the green chillies and sauté for few minutes.

Remove from heat and allow the onion tomatoes to cool.  

Add the cashew nuts and fennel seeds and grind them into fine paste.

In the same pan add oil and temper the items given under for tempering list.Then add the ginger garlic paste and sauté well.

Then add the chopped capsicum and sauté for 2 minutes. Add salt and stir.

Then add the ground paste and stir.

Close with a lid and let it cook for around 3 minutes. Stir in between to avoid the burning at bottom.

Then open the lid and add thee red chilli powder, coriander powder and turmeric powder and stir well.

 Add water and stir. Close with the lid and allow the gravy to boil till it reaches to required consistency.

Stir in between at regular intervals, for me it took around 5 minutes.

Then add the garam masala , crushed kasoori methi and mix well.

Finally add the chopped coriander leaves and remove from the heat. Add cooking cream on the top.

 Serve with chapathi or mild pulao of your choice.

NOTES:

• Instead of ginger garlic paste you can add garlic and ginger while sauting and then grind along with onion and tomatoes.
• Don’t add too much of water, because over boiling will make cook the capsicum as too soft and it will spoil the taste, slightly crunchy capsicum will tastes great.
• Adding cashews will help to thicken the gravy fast and gives rich creamy taste. If you want to avoid cashews, you can add few almonds (without skin) or a table spoon of roasted gram while grinding.
• Any variety of bell pepper can be used, I used mixed of three type. 

Do try this recipe and please don’t forget to give your feedback in comments.

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