Oct 212012

Capsicum Masala Curry is cooked with green pepper, tomatoes, gram flour and spices.

Cooking Time: Appr. 20 Minutes
Serves: 3-4 People

Capsicum Masala Curry


5 green peppers (capsicum)
3 tablespoon garm flour (besan, chick pea flour)
1 teaspoon ginger paste
4 large tomatoes
1 teaspoon cumin seeds
1 teaspoon mustard seeds
¼ teaspoon asafoetida
1 teaspoon chilli powder
½ teaspoon turmeric powder
2 teaspoon coriander powder
1 teaspoon garam masala powder
2 tablespoon oil
¼ cup chopped coriander
Salt to taste
Water as needed

Cooking Method:

1. Wash and remove the seeds from the green peppers (capsicum). Dice them.

2. Chop the tomatoes.

3. Heat the oil in a pan and add cumin and mustard seeds. When seeds crackle, add asafoetida.

4. Add diced green peppers (capsicum). Stir and cook for 2-3 mins.

5. Add ginger paste and chopped tomatoes. Stir well and cook for 2-3 mins.

6. Now add all spices, chopped coriander (leave 1 tablespoon chopped coriander aside for garnishing) and salt. Mix well and cook until oil separated on sides.

7. Now add a little water (up to you can leave it dry) and cook a minute.

8. Add gram flour and keep stirring to get rid of the lumps. Cook the Capsicum Masala Recipe for 3-4 mins.

9. Finally turn off the heat and garnish Capsicum Masala Curry with chopped coriander.

Serve Capsicum Masala Curry hot with rice or chapatti.

Variation Tips:

You can add garlic paste along with ginger paste.

You can add 2 chopped onions before adding green pepper and sauté until it get transparent.

If you want more gravy in this capsicum masala curry, you can add more water.

Capsicum Masala

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