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Capsicum Masala Recipe (Green Pepper Curry)

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Capsicum masala

Capsicum masala

Tasty and Flavorful Indian Side Dish

Capsicum (bell peppers) are very nutritious. They are rich in antioxidants as well as Vitamin C. They are also naturally low in calories.

Capsicum masala is a tasty, easy and flavorful curry that gets its flavors from capsicum, onion and roasted ingredients. It pairs well with roti, chapati, phulka or dosa.

Cook Time

Prep timeCook timeReady inYields

5 min

15 min

20 min

2 servings

Ingredients

  • 2 tablespoons peanuts
  • 1 tablespoon coriander seeds
  • 1/4 teaspoon methi (fenugreek seeds)
  • 1 tablespoon black sesame seeds
  • 1 tablespoon poppy seeds
  • 1 cup fresh grated coconut
  • 2 tablespoons oil
  • 1/2 teaspoon cumin seeds
  • 2 inches long cinnamon
  • a spring of curry leaves
  • 1/4 teaspoon hing (asafoetida)
  • 1 cup onion, cubed
  • salt to taste
  • 1/2 cup tomatoes, chopped
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 tablespoon coriander powder
  • 2 medium-sized capsicum, chopped
  • 1 cup water, or as needed
  • 1/2 teaspoon garam masala powder
  • 1/2 cup coriander leaves, chopped

Instructions

  1. Chop the capsicums, onions and tomatoes and keep them ready.
  2. In a pan, dry-roast the peanuts till aromatic and the peels start to separate. Once done, transfer the peanuts to a plate.
  3. In the same pan, add coriander seeds, methi seeds, black sesame seeds and poppy seeds. Fry for 1 minute over low flame or till aromatic and sesame seeds start to splutter.
  4. Add the freshly grated coconut and fry till it turns brown and dry. Switch off the flame and transfer to the plate.
  5. In a pan, heat the oil and splutter the cumin seeds. Add cinnamon, curry leaves and hing (asafoetida). Saute for a few seconds.
  6. Add the cubed onion and salt. Fry till the onion turns translucent.
  7. Add the chopped tomatoes and saute till they shrink.
  8. Add the turmeric powder, red chili powder and coriander powder. Mix and combine well.
  9. Add chopped capsicum and saute well till it shrinks. Add salt to taste and mix once. Add water, close the lid and cook for 3 minutes.
  10. Meanwhile, transfer fried ingredients to a dry mixer jar, close the lid and grind to a coarse powder.
  11. After 3 minutes, open the lid and add the ground powder. Mix and combine well. Add water and mix well. Close the lid and cook for 2 minutes.
  12. Adjust salt. Add garam masala powder, chopped coriander leaves and mix well. Switch off the flame.
  13. Tasty and flavorful capsicum masala is ready to serve. Serve hot with chapati, roti, phulka or dosa and enjoy.

Step-by-Step Photo Guide

In a pan, dry-roast 2 tablespoons of peanuts till aromatic and the peels start to separate. Once done, transfer to a plate.

In a pan, dry-roast 2 tablespoons of peanuts till aromatic and the peels start to separate. Once done, transfer to a plate.

In the same pan, add 1 tablespoon coriander seeds, 1/4 teaspoon methi seeds, 1 tablespoon black sesame seeds and 1 tablespoon poppy seeds.

In the same pan, add 1 tablespoon coriander seeds, 1/4 teaspoon methi seeds, 1 tablespoon black sesame seeds and 1 tablespoon poppy seeds.

Fry for a minute over low flame or till aromatic and sesame seeds start to splutter.

Fry for a minute over low flame or till aromatic and sesame seeds start to splutter.

Add 1 cup freshly grated coconut.

Add 1 cup freshly grated coconut.

Fry till coconut turns brown and dry. Switch off the flame and transfer to a plate.

Fry till coconut turns brown and dry. Switch off the flame and transfer to a plate.

In a pan, heat 2 tablespoons oil and splutter 1/2 teaspoon cumin seeds. Add 2-inch-long piece of cinnamon, a sprig of curry leaves and 1/4 teaspoon hing (asafoetida). Saute for a few seconds.

In a pan, heat 2 tablespoons oil and splutter 1/2 teaspoon cumin seeds. Add 2-inch-long piece of cinnamon, a sprig of curry leaves and 1/4 teaspoon hing (asafoetida). Saute for a few seconds.

Add 1 cup cubed onion, salt, fry till onion turns translucent.

Add 1 cup cubed onion, salt, fry till onion turns translucent.

Add 1/2 cup chopped tomatoes, saute till tomatoes shrinks.

Add 1/2 cup chopped tomatoes, saute till tomatoes shrinks.

Add 1/4 teaspoon turmeric powder,1 teaspoon red chili powder, 1 tablespoon coriander powder.

Add 1/4 teaspoon turmeric powder,1 teaspoon red chili powder, 1 tablespoon coriander powder.

Mix and combine well.

Mix and combine well.

Add 2 medium sized chopped capsicum.

Add 2 medium sized chopped capsicum.

Saute well till capsicum shrinks. Add salt to taste. Mix once. Add 1/4 cup water, close the lid and cook for 3 minutes.

Saute well till capsicum shrinks. Add salt to taste. Mix once. Add 1/4 cup water, close the lid and cook for 3 minutes.

Meanwhile, take fried ingredients in the dry mixer jar, close the lid and grind to coarse powder.

Meanwhile, take fried ingredients in the dry mixer jar, close the lid and grind to coarse powder.

After 3 minutes, open the lid and add ground powder.

After 3 minutes, open the lid and add ground powder.

Mix and combine well.

Mix and combine well.

Add 1/2 cup water, mix well. Close the lid and cook for 2 minutes.

Add 1/2 cup water, mix well. Close the lid and cook for 2 minutes.

Adjust salt. Add 1/2 teaspoon garam masala powder, 1/2 cup chopped coriander leaves.

Adjust salt. Add 1/2 teaspoon garam masala powder, 1/2 cup chopped coriander leaves.

Mix well and switch off the flame.

Mix well and switch off the flame.

Tasty and flavorful capsicum masala is ready to serve. Serve hot with chapati, roti, phulka or dosa and enjoy.

Tasty and flavorful capsicum masala is ready to serve. Serve hot with chapati, roti, phulka or dosa and enjoy.

Cooking Notes

  • Do not overcook the capsicum. Crunchy capsicum gives a different taste to this curry.
  • Do not increase the quantity of methi seeds. Doing so will impart a bitter taste to the curry.
  • Adjust quantities of spice powders as desired.