Capsicum Curry is a simple yet delicious Indian dish that highlights the vibrant flavors of bell peppers (also known as capsicum) cooked in a rich, moderately spiced onion-tomato gravy. This comforting curry is enhanced by the nutty aroma of ground spices and the subtle sweetness of sautéed onions, making it a wholesome and satisfying addition to any meal.
The preparation begins with pan-frying the chopped capsicum until they are slightly tender but still hold a bit of crunch, which adds texture and contrast to the smooth, spiced gravy. The gravy itself is a well-balanced blend of finely chopped onions, ripe tomatoes, ginger-garlic paste, and a medley of classic Indian spices such as cumin, coriander, turmeric, and garam masala. A touch of ground peanuts or cashew paste can be added to give the sauce a creamy, nutty depth that elevates the overall flavor profile.
Whether you’re preparing a weekday lunch or a special weekend dinner, this hearty and flavorful capsicum masala curry is sure to satisfy both vegetarians and spice lovers alike.
❤️ About This Capsicum Curry Recipe
This Punjabi-style capsicum curry is a celebration of bold flavors and traditional cooking techniques, with the heart of the dish rooted in its beautifully prepared sauce. The key element that gives this curry its depth and authentic taste is the bhuna masala — a slow-cooked blend of onion and tomato puree. This base is gently sautéed on medium heat until all the moisture evaporates, allowing the natural sugars in the onions and tomatoes to caramelize and develop a rich, robust flavor.
What sets this capsicum masala apart is its unique texture and nutty undertone. Instead of relying on cream to add richness, this curry uses ground cashews and peanuts. The coarsely powdered nuts lend a grainy texture and subtle sweetness that enhances the sauce without overpowering the freshness of the capsicum. If you prefer a smoother consistency in your curries, you can substitute the powdered nuts with a fine paste made from soaking and blending them, which will give you a creamier finish.
The star of the dish, of course, is the capsicum (also known as bell pepper), which brings a natural sweetness and gentle crunch. Personally, I enjoy my peppers cooked to about 70–80%, where they retain a slight bite and vibrant color. This keeps the dish fresh and adds a pleasant contrast to the soft, richly flavored masala. However, if you prefer softer, fully cooked peppers, feel free to cook them longer—just be careful not to overdo it, as overcooked capsicum can become mushy and lose its appeal.
This dish is a great way to enjoy capsicum in a new light, especially if you’re used to seeing it only in stir-fries or salads. I genuinely believe that once you experience the deep, aromatic flavors of this curry, it will quickly become one of your favorite vegetarian recipes. Serve it hot with roti, paratha, or steamed rice, and let the comforting spices and textures take center stage.
👩🍳 How To Make Capsicum Curry? (Pics)
Prep:
1) Begin by dry-roasting the peanuts and cashew nuts in a skillet over medium heat. Stir them regularly to ensure even roasting, and continue until they turn a light golden-brown shade and release a nutty aroma. Once done, transfer the roasted nuts onto a plate and allow them to cool for a few minutes.
2) After the nuts have cooled slightly, place them into a blender or food processor. Blend until they are ground into a fine, powdery consistency. Set this nut powder aside.
3) Using the same blender, add diced onion, ripe tomato, green chili, a piece of fresh gusto, a many garlic cloves, and a small volume of coriander seeds. 1. These constituents will form the base of your sauce.
4) Blend the admixture until it turns into a smooth, thick paste. There’s no need to add water, as the humidity from the tomatoes and onion should be sufficient to achieve the asked thickness.
5) Heat about one tablespoon of oil in a wide-bottomed skillet over medium heat. Once the oil is hot, add chopped bell pepper (capsicum) pieces. Sauté them for a few minutes until they start to soften while still retaining a bit of crunch.
6) Cook them until they are 70% cooked (the rest of the cooking is done when included in the sauce). Hurl them around in between for indeed cooking. Once done evacuate it to a plate and keep it aside.
Cooking Capsicum Masala Curry:
1) Warm another 1 tablespoon of oil in the same skillet on medium warm. Once hot include cumin seeds, cove leaf and cloves. Let the cumin seeds sizzle a bit and they turn light brown in color.
2) At that point include arranged onion tomato paste and salt. Blend well.
3) Cook on medium until all the water/ dampness is vanished. In the starting, it will splutter a part. So in part cover the dish utilizing a top. At that point cook revealed until it gets to be a thick paste and oil may begin to overflow out from the sides. Do blend in between to make beyond any doubt that it is not staying to the pan.
4) Include turmeric powder and red chili powder. Blend well and cook for a diminutive. At that point include water, blend, and let it stew for 4-5 minutes. Alter the water sum as per your enjoying sauce consistency.
5) Gently sprinkle the prepared nut powder into the pan, ensuring it is evenly distributed over the mixture. Stir thoroughly to combine the nut powder with the rest of the ingredients, allowing it to blend into the sauce and enhance its richness and texture.
6) Include pan-fried capsicum and blend. Cook for 2-3 minutes. At this point, you may require to include a sprinkle of water if the sauce is as well thick.
7) Once the curry has reached a desirable consistency and the capsicum is well infused with the sauce, sprinkle in the garam masala. This final spice will give the dish a warm, aromatic finish.
8) Give the curry a final stir to ensure all the flavors are well balanced and the capsicum is evenly coated. Your delicious and flavorful capsicum curry is now ready to be served hot with roti, naan, or steamed rice.
💭 Expert Tips For Capsicum Masala Recipe
- Trim off the white root section of the onion before grinding. The white base of the onion, often overlooked, can add an unpleasant bitterness to your sauce if accidentally included. Carefully removing this part ensures a more balanced and pleasant flavor profile.
- For a smooth and creamy sauce, avoid a grainy texture by soaking the cashews and peanuts. Place them in hot water for about 15 minutes prior to blending. This softens the nuts and allows them to break down into a fine, velvety paste, enhancing the richness and consistency of your sauce.
- Be mindful not to overcook the bell peppers. Prolonged cooking can cause them to lose their vibrant color, crispness, and fresh taste. Lightly sautéing them helps preserve their natural sweetness and texture, adding both flavor and visual appeal to your dish.
- Adjust the amount of water based on your preferred sauce consistency. The texture of the curry can make a significant difference depending on what you’re serving it with. For instance, when I prepare this dish to accompany roti or paratha, I like to keep the sauce thick and hearty, as it clings well to the bread and enhances each bite. On the other hand, when serving it with steamed rice or flavorful pulao, I prefer a thinner, more fluid gravy that mixes effortlessly with the grains, making each spoonful comforting and satisfying. Feel free to modify the water content to suit your taste and the meal you’re pairing it with.
- Take the time to cook the onion-tomato mixture thoroughly until it becomes thick and most of the moisture has evaporated. This step is essential and should not be rushed, as it plays a crucial role in developing a deep, rich flavor base for the capsicum curry. Properly sautéed onion and tomato paste turns aromatic, loses its raw taste, and blends seamlessly with the spices, giving the curry a well-rounded and robust taste. Skipping or shortening this step can result in a flat or underdeveloped flavor, so patience here truly pays off.
📖 Variations For Capsicum Curry Recipe
- Experiment with Colorful Peppers: For a vibrant and visually appealing dish, consider using a variety of bell peppers. A combination of red, green, yellow, and orange peppers not only adds color but also brings subtle differences in sweetness and flavor. Feel free to mix and match according to your preference or availability.
- Incorporate Other Vegetables: This versatile curry gravy pairs wonderfully with many other vegetables beyond capsicum. You can easily substitute or add in green beans, cauliflower florets, carrots, or even a frozen vegetable medley that includes peas, corn, and beans. Boiled or lightly sautéed potatoes also make a hearty addition and absorb the flavors beautifully.
- Add Protein with Legumes: To enhance the nutritional value and make the curry more filling, try including legumes. Boiled chickpeas (chole), kidney beans (rajma), black-eyed peas (lobia), or black chickpeas (desi chana) blend seamlessly into the curry base. These not only add texture and taste but also turn the dish into a wholesome meal when served with rice or flatbread.
