Capsicum curry is a refreshing alternative to cream heavy restaurant style gravies. If you make Chapatis or Rotis everyday, then the struggle for finding a side dish is real. Try this easy bell pepper masala and you will be in love.
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We love bell peppers. They make any meal instantly colorful. May it be the sharp green capsicums that are common in India or the sweet red ones, these are a staple in our menu.
Ingredients
You can call this curry a fusion of a typical restaurant style gravy and Mirchi Ka Salan. Surprisingly, peanuts and sesame seeds work beautifully well with crunchy bell peppers.
Apart from bell peppers, you will need
- Peanuts, unsweetened desiccated coconut and sesame seeds – for the curry paste
- Oil
- Onions, ginger and garlic- the usual suspects for flavor and volume
- Tomatoes for color and a pleasant tang
- Ground spices like ground coriander, turmeric powder and garam Masala
- Salt to taste
- Water to adjust consistency
- Cilantro for garnish
Variations
- You can use this curry paste base and replace the bell peppers with Ivy gourd, eggplants or potatoes.
- Add some paneer or tofu for extra protein. Make sure you adjust the seasonings if you choose to do so. Think Capsicum Paneer Masala.
- For a richer lux version, I recommend adding 1 tbsp cashew cream in the end or adding 8 whole cashews while you grind the peanuts, sesame seeds and coconut.
- You can make a shortcut Mirchi Ka Salan with this recipe. Use charred Jalapenos or Shishito Peppers in place for the bell peppers for this.
Dietary specifications
- This colorful bell pepper Masala is vegan and gluten free.
- Since it is heavy on peanuts and sesame seeds, please verify allergy reactions before you serve it. This is important if you are making this for a party or cooking for a crowd.
Recipe Notes
- Roast the peanuts, coconut and sesame seeds on low heat patiently. Rushing this process will burn them and leave a bad aftertaste in the curry.
- I always have roasted peanuts on hand. They are versatile and a great ingredient to have in the pantry. This is what I used here in this curry too.
- No roasted peanuts? Then simply roast them in the air fryer at 200 C for 4 to 6 minutes. Allow them to cool. And use as required. I usually roast 1 to 2 cups peanuts.
- If you want to adjust the consistency of the gravy, I recommend doing this before you tip in the fried bell peppers. Adding water after you have added the peppers softens them up and changes the texture.
- For a rich finish, stir in some cashew cream or dairy cream (this wont be vegan, of course) at the end.
- To retain the color and crunch of the peppers, I recommend sautéing them just until they are blistered and then adding them to the curry towards the end.
Shelf life, storage and freezing
- This curry keeps well in the refrigerator for 2 days. Store in a clean and air tight fridge safe container.
- To reheat leftover capsicum masala, transfer it to a sauce pan, add less than 1/4 cup of hot water and reheat gently.
- You can freeze the curry base without the bell peppers in this recipe. To do this, divide the curry into 1 cup portions, let it cool, transfer to a freezer safe container, label and freeze.
- This curry paste keeps well for 1 month.
- Thaw overnight in the fridge or quickly in the microwave. When done, fry bell peppers or veggies of your choice in a sauce pan. Add the thawed curry paste, simmer for 2 to 3 minutes and serve.
Serving Suggestions
Serve this creamy curry alongside some Vegetable Pulao, Naan or Parathas.
Method
Heat a heavy bottomed skillet.
When the pan is hot, add sesame seeds and roast on low heat for 2 to 3 minutes. They will start crackling and popping when they are roasted.
At this stage, turn off the heat and add the coconut. Saute for 10 to 15 seconds.
Immediately take the pan off the heat and transfer the roasted sesame seeds + coconut to a plate. Let it cool.
Now, to the same pan, add oil and allow it to heat up. When the oil begins to shimmer, add onions, garlic and ginger.
Fry on medium heat for 3 to 4 minutes until the onions are soft and translucent.
Add the ground spices along with salt. Mix well and saute on low heat for 20 seconds.
Immediately, tip in the chopped tomatoes, mix and continue to cook until the tomatoes turn mushy.
Allow this to cool down to touch. When cool, add the roasted sesame seeds + coconut mixture along with the peanuts.
Transfer to a blender. Add 1/2 cup water and grind to a slightly coarse paste. Set aside.
Heat oil in a heavy bottomed skillet. When ready, add chopped bell peppers and fry them on high heat until the edges are blistered.
Drain and set aside. Add cumin seeds to the pan and when they crackle, add the ground paste. Cook on low heat for 2 to 3 minutes.
Now, add the fried bell peppers, stir well to combine, simmer for 1 minute and finish with chopped cilantro.
Capsicum Curry
Equipment
- 1 heavy bottomed skillet
- 1 high speed blender
Ingredients
- 75 grams red bell peppers
- 75 grams yellow bell peppers
- 50 grams green bell peppers
- 1 cup Onion chopped finely
- 1 cup Tomatoes chopped finely
- 2 cloves Garlic peeled and chopped finely
- 1 tsp Ginger minced
- 2 tsp white Sesame seeds
- 2 tbsp unsweetened desiccated coconut shredded
- 1.5 tbsp Roasted peanuts
- Salt to taste
- 2 tbsp Oil divided
- 1 tsp Cumin seeds
- 1 tbsp Coriander leaves chopped
- 1/2 cup Water
Spice Powders-
- 1/2 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Red chili powder
- 1/2 tsp Garam masala
- 1/2 tsp Aamchur powder
- Turmeric powder 1/2 tsp
Instructions
- Heat a heavy bottomed skillet.
- When the pan is hot, add sesame seeds and roast on low heat for 2 to 3 minutes. They will start crackling and popping when they are roasted.
- At this stage, turn off the heat and add the coconut. Saute for 10 to 15 seconds.
- Immediately take the pan off the heat and transfer the roasted sesame seeds + coconut to a plate. Let it cool.
- Now, to the same pan, add oil and allow it to heat up. When the oil begins to shimmer, add onions, garlic and ginger.
- Fry on medium heat for 3 to 4 minutes until the onions are soft and translucent.
- Add the ground spices along with salt. Mix well and saute on low heat for 20 seconds.
- Immediately, tip in the chopped tomatoes, mix and continue to cook until the tomatoes turn mushy.
- Allow this to cool down to touch. When cool, add the roasted sesame seeds + coconut mixture along with the peanuts.
- Transfer to a blender. Add 1/2 cup water and grind to a slightly coarse paste. Set aside.
- Heat oil in a heavy bottomed skillet. When ready, add chopped bell peppers and fry them on high heat until the edges are blistered.
- Drain and set aside. Add cumin seeds to the pan and when they crackle, add the ground paste. Cook on low heat for 2 to 3 minutes.
- Now, add the fried bell peppers, stir well to combine, simmer for 1 minute and finish with chopped cilantro.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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