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Restaurant-Style Capsicum Masala

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My name is Lakshmi, and I am a homemaker. I love cooking and experimenting with different recipes, especially those from my native India.

Capsicum masala

Capsicum masala

Capsicum is a rich source of vitamins, carotenoids, and dietary fiber, all of which promote overall health. This capsicum masala comes from the traditional Karnataka cuisine and features a rich curry base. It would be a perfect combination with any type of Indian flatbread. Peanuts, cashews, coconut, and sesame seeds are dry-roasted and then ground with tomato to create a silky texture.

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

3 to 4 servings

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For the curry base:

  • Handful of peanuts
  • 1 tablespoon sesame seeds
  • 1 tablespoon grated coconut
  • 10 cashews
  • 3 cloves
  • 3 cardomom pods
  • 1 medium tomato

For the gravy:

  • 2 tablespoons ghee
  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 1 large onion, diced
  • 1 large capsicum, diced
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon chilli powder
  • 1 tablespoon coriander powder
  • Salt, to taste


  1. Dry-roast the peanuts, sesame seeds, cashews, cloves, cardamom, and grated coconut over medium heat. Allow it to cool and grind to a fine paste along with the tomato.
  2. Heat the ghee in a pan. Add the bay leaf and cumin seeds. Once the cumin seeds start to splutter, add the onion and ginger-garlic paste. Saute until the onion becomes glossy.
  3. Add the chilli powder, coriander powder, and salt. Saute for 1 minute. Add the ground mixture and allow it to cook for 2-3 minutes.
  4. Add the diced capsicum and cook along with the gravy for another 5 minutes. Switch off the stove and serve the curry along with chapathi or any flatbread.

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