Capsicum Curry
Capsicum Curry- A colorful bell pepper curry made with sesame, coconut and peanut based gravy .Pairs well with pulao, rotis and naan.
Servings: 4
Calories: 136kcal
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.
Nutrition
Calories: 136kcal | Carbohydrates: 11g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 33mg | Potassium: 320mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1147IU | Vitamin C: 77mg | Calcium: 47mg | Iron: 1mg
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