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