Capsicum Masala| Capsicum Curry for Poori, Chapati | Capsicum Onion Masala

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Capsicum masala is a simple restaurant-style recipe that goes with chapati, poori, or even with rice or pulao.  Capsicum is a healthy veggie with fewer calories. Capsicum is used in various ways as stirfry, for dry fry, poriyals, along with biriyanis, mixed veg curries, and a lot more.

Here is my recipe I have made a masala from tomato onion and spices to enhance the flavors of pepper. You can use any color of pepper for this recipe, I have used orange and green.

I personally prefer this masala recipe to be taken as a side dish to chapati but if you prefer you can use it along with rice, pulao, biriyani, etc.

Since this masala gravy is made from onion-tomato puree this gravy seems to be creamy and much flavored. I personally love this. The same masala can be used with many more veggies like aloo, peas, mushroom, etc.

I personally prefer that we need to serve this curry only a few hours later since by that time all capsicum pieces will have all those spicy masala flavors absorbed. And they will have a nice crunch texture as they are not overcooked.



Ingredients:

  • Capsicum - 3
  • Onion -3
  • Ginger - 2inch
  • Garlic -5/6pods
  • Tomato -2
  • Oil - 5tsp
  • Jeera - 1/2tsp
  • Fennel seeds - 1/2tsp
  • Bay leaves - 2
  • Kashmiri red chili - 1.5tsp
  • Turmeric powder - 1/2tsp
  • Coriander powder -1/2tsp
  • Garam Masala - 1/2tsp
  • Salt to taste
  • Sugar a pinch (optional)
  • Curd - 3tsp
  • Cardamom -3
  • Cinnamon - 1inch stick
  • cloves -3
  • star anise -1






Procedure:

  • Chop 3 capsicum and 2 onions in cubes
  • Shallow fry capsicum and onion for about 1min in oil
  • Make sure you don't over cook them
  • transfer to a plate
  • In same Kadai add roughly chopped ginger, garlic, 1 onion, 2 tomatoes
  • Saute it until the raw smell are gone
  • transfer to a plate and allow to cool down
  • When cooled down blend without adding water
  • In a Kadai add 2tsp oil and to that add jeera, fennel seeds, bay leaves, and crushed whole spices.
  • Lower flame to low and add Kashmiri red chili and turmeric powder 
  • Make sure you don't burn the spices
  • When spices are done add the blended masala mix and cook for 2 mins
  • To that add coriander powder and garam-masala
  • Again saute it for another 2-3mins until thickens
  • when gravy reduces, add 3tsp curd and mix well
  • while adding curd put flame to low and mix well
  • cook until oil releases from sides.
  • When done to that add enough water to adjust consistency and allow to boil
  • When starts to boil add Kasuri methi and again cook for a min
  • To that add fried capsicum and onion and  saute for 2mins more
  • Now do not cook too much since the capsicum should not get overcooked, we need to retain crunchiness in it
  • After 2mins the Capsicum masala is ready to serve.

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