Capsicum Masala Curry
Flavorful and easy to make curry!
Ingredients
For Curry
- 3 medium Capsicums/Green bell peppers cubed
- 1 Onion cubed
- 2 tsp Oil
- Salt a pinch
For Gravy
- 1 large Onion finely chopped
- 2 Tomatoes finely chopped
- 1/2 inch Ginger grated
- 2-3 Garlic cloves grated
- 1.5 tsp Coriander powder/Dhania powder
- 1/4 tsp Cumin powder/Jeera powder
- 1/2 tsp Garam masala
- 1/3 tsp Red chili powder
- 1/2 tsp Turmeric powder/Haldi
- 1/2 tsp Cumin Seeds/Jeera
- 1/4 tsp Asafoetida/hing
- 1 tbsp Kasoori methi
- 1 tbsp Chickpea flour/Besan
- 2 tsp Yogurt/Dahi
- 1 1/8 tsp Salt or as required
- 1 tsp Sugar
- 1 tbsp Oil
Instructions
- In a pan, heat 2 tsp of oil and sauté cubed onions, capsicum, and add a pinch of salt. Cook till you find some brown spots on them for about 5-7 minutes and set them aside.
- Heat some oil in a pan, add cumin seeds, and let them crackle.
- Add some asafoetida. Now add finely chopped onions, grated ginger, and garlic. Cook for 3-5 minutes.
- Now, add besan and roast for 30 seconds.
- Add chopped tomatoes and salt. Cook the tomatoes by covering them with a lid for 10 minutes.
- Meanwhile, in a small bowl, add yogurt, coriander powder, cumin powder, red chili powder, turmeric powder, and garam masala. Mix everything well.
- Once the tomatoes are cooked well, add the yogurt mixture to it and mix well.
- Add crushed kasoori methi and ¾-1 cup of water. Cover the pan with a lid and cook it for 5-6 minutes. Add some sugar and mix well.
- Add the cooked capsicum and onions, let it cook for 5 minutes, and serve.
Notes
- You can add some sugar or honey to the recipe - sugar balances out the sourness of the tomatoes and yogurt.
- If you don't want to add chickpea flour/besan to the recipe then you can add cashew nuts powder or almonds powder to make the gravy.