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.

  • Phulkas
  • Plain paratha
  • Lachha Paratha
Capsicum masala - 1

     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 - 2
  • 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 ‚Äúroast and grind‚Äù.
  • Cut the capsicum into big cubes.
  • 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.
  • Add the ground masala, red chili powder, salt and garam masala and cook for few minutes.
  • Add the cubed capsicum and mix well.
  • 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 - 3
  • Serve hot with phulkas | parathas.
Mirch-masala - 4

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.