Capsicum curry is a delicious, rich and creamy curry. Make this curry with colored bell peppers or capsicum and delight your guests. This curry is made up of fried onion and tomato puree to which powdered nuts are added for creaminess. I am sure your guests or your family will love this curry.
Kids also love this curry as it looks attractive. You can reduce or avoid adding green chilies if you are making it for the kids. Since capsicum are high in vitamin C and vitamin A they provide plenty of health benefits. They are also used in treatment of some cancers as these bell peppers have anti-tumor properties. They improve skin and aging as they are rich in antioxidants.
This curry can be served during dinner with phulkas. You can serve this as a main course for parties too. This rich and creamy curry is always a winner.
Ingredients: Prep. Time: 45 Minutes, Serves: 6
2 and ½ medium sized colored capsicum (1 green, 1 red and ½ yellow) cubed
2 medium sized onion, finely chopped
2 medium sized tomatoes, finely chopped
2 green chilies, chopped
5 garlic pods
1 bay leaf
1 teaspoon coriander powder
5 black peppercorns
1 and ½ tablespoon chopped cashewnuts
1 and ½ tablespoon chopped peanuts
½ teaspoon red chili powder
1 teaspoon garam masala
1 tablespoon kasuri methi
Procedure:
1) In a frying pan, add 2 tablespoon oil and saute the cubed capsicum. Do not over-fry the capsicum and let it be a bit crispy. Remove from the pan and keep aside in a separate plate.
2) In the same pan, roast the cashewnuts and peanuts for 2 minutes. Switch off the gas and let the nuts cool down. After cooling, powder the roasted nuts by adding them to a grinder. Remove and keep it aside in a separate bowl.
3) Heat a kadai and add 1 tablespoon oil. After the oil gets heated, add bayleaf and coriander seeds and fry them for 1 minute.
4) Add chopped onion and fry till onion turns pinkish. Now add chopped garlic and fry till the raw smell of garlic goes away. Add chopped green chilies and chopped tomatoes and fry till tomatoes turn mushy. Switch off the gas.
5) After cooling, add the onion tomato mixture to the grinder and make a thick gravy by adding ¼ cup water.
6) Now again, heat the kadai and add 1 teaspoon oil. Then pour the gravy and saute for 5 Minutes.
7) Mix the powdered nuts into the gravy and stir well. Add garam masala and red chili powder.
8) Add the fried capsicum and stir well. If the gravy is very thick, add ½ cup water and simmer for 10-15 Minutes.
9) Add salt to taste and garnish with kasuri methi and chopped capsicum.
Note: Serve hot with phulkas or bread.
For more interesting posts of this type follow Raksha's Kitchen on Facebook | Twitter | Instagram | Pinterest2 and ½ medium sized colored capsicum (1 green, 1 red and ½ yellow) cubed
2 medium sized onion, finely chopped
2 medium sized tomatoes, finely chopped
2 green chilies, chopped
5 garlic pods
1 bay leaf
1 teaspoon coriander powder
5 black peppercorns
1 and ½ tablespoon chopped cashewnuts
1 and ½ tablespoon chopped peanuts
½ teaspoon red chili powder
1 teaspoon garam masala
1 tablespoon kasuri methi
Salt to taste
1) In a frying pan, add 2 tablespoon oil and saute the cubed capsicum. Do not over-fry the capsicum and let it be a bit crispy. Remove from the pan and keep aside in a separate plate.
2) In the same pan, roast the cashewnuts and peanuts for 2 minutes. Switch off the gas and let the nuts cool down. After cooling, powder the roasted nuts by adding them to a grinder. Remove and keep it aside in a separate bowl.
3) Heat a kadai and add 1 tablespoon oil. After the oil gets heated, add bayleaf and coriander seeds and fry them for 1 minute.
4) Add chopped onion and fry till onion turns pinkish. Now add chopped garlic and fry till the raw smell of garlic goes away. Add chopped green chilies and chopped tomatoes and fry till tomatoes turn mushy. Switch off the gas.
5) After cooling, add the onion tomato mixture to the grinder and make a thick gravy by adding ¼ cup water.
6) Now again, heat the kadai and add 1 teaspoon oil. Then pour the gravy and saute for 5 Minutes.
7) Mix the powdered nuts into the gravy and stir well. Add garam masala and red chili powder.
8) Add the fried capsicum and stir well. If the gravy is very thick, add ½ cup water and simmer for 10-15 Minutes.
9) Add salt to taste and garnish with kasuri methi and chopped capsicum.
Note: Serve hot with phulkas or bread.
