Today I am sharing here a quick and easy to make side dish for Roti/ Chappathi using Capsicum- Capsicum masala Curry. My Husband is so fond of Capsicum and he got a bag full of them. I had to find different ways to use it up. It is so versatile and it can be used for so many different recipes. I made stir fry with carrot and capsicum. The next day I made this Capsicum masala curry to serve as a side dish for Chappathi. Hubby liked it so much and requested to make this curry often. It is easy to make and delicious too. Point scored there, right? Coming to the recipe,
What are the ingredients needed?
Capsicum/ Bell pepper, 2 nos (small sized)
Onion, 2 nos (medium size)
Tomatoes, 2 nos
Ginger, about 1" long
Garlic, 5-6 cloves
Oil, 2-3 Teaspoons
Cumin seeds, 1/4 teaspoon
Garam masala, 1 teaspoon
Chilli powder, 1/2 teaspoon
Coriander powder, 1 Tablespoon
Turmeric powder, 1/4 teaspoon
Salt to taste.
Kasuri methi, 1 teaspoon
How to make Capsicum curry?
- Grind onions, tomatoes, ginger and garlic into fine paste.
- Dice Capsicum and keep them ready.
- Heat oil in a pan, add cumin seeds and fry. Then add diced capsicum and fry for a minute or 2.
- To this add the ground onion paste, mix well. Then add turmeric powder,garam masala powder, chilli powder and coriander powder, add about 1/4 cup of water and mix well and turm the heat to medium-low, cook till raw smell is gone.
- Add water (about 1/2 cup) to get the required consistency, mix well and check the salt and reduce the heat to low, let it simmer for another 6-7 minutes.
- Then add kasuri methi leaves, mix well and turn off the heat.
It serves 4-5 persons.
- If you do not prefer the capsicum to cook in the curry and become soft, then you can fry it and keep it aside and add later while adding kasuri methi, when the curry is cooked.
- Adjust amount of chilli powder based on your heat tolerance.
- Adjust the level of water depending on the consistency of gravy required.
- You can also garnish with cilantro.