Capsicum Curry | Bell Pepper Curry
Capsicum curry is a delicious, rich and creamy vegan bell pepper curry. Make this curry with bell peppers of different colours and delight your guests. This bell pepper curry recipe is made up of fried onion and tomato puree to which powdered nuts are added for creaminess.
Servings 4 People
Ingredients
- 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 cashewnuts chopped
- 1 and ½ tablespoon peanuts peeled and chopped
- ½ teaspoon red chili powder
- 1 teaspoon garam masala
- 1 tablespoon kasuri methi
Instructions
- In a frying pan, add 2 tablespoon oil and sauté the cubed capsicum. Do not over-fry the bell peppers. Let it be a bit crispy. Remove from the pan and keep aside in a separate plate.
- Roast the cashewnuts and peanuts for 2 minutes. Switch off the gas/heat and let the roasted nuts cool down. After cooling, powder them by adding to a grinder or blender. Remove and keep it aside.
- Heat a kadai or wok and add 1 tablespoon oil. After the oil gets heated, add bay leaf and coriander seeds and fry them for 30 seconds.
- Add chopped onion and fry till onion turns pinkish. Next add chopped green chilli and garlic and fry till the raw smell of garlic goes away.
- Add chopped tomatoes and fry till tomatoes turn mushy. Switch off the gas or heat and let it cool down.
- After cooling, add the onion tomato mixture to the grinder/blender and make a thick gravy by adding ¼ cup water.
- Heat the kadai or wok and pour the gravy. Simmer for 5 minutes.
- Mix the powdered nuts into the gravy and stir well. Add garam masala and red chili powder.
- Add the crispy fried capsicum and stir well. If the gravy is very thick, add ½ cup water and simmer for 10-15 minutes.
- Add salt to taste and garnish with kasuri methi and chopped coriander leaves.
Notes
- While sauteing capsicum, do not overdo. Let the capsicum be slightly crispy.
- To make the gravy, I have used peanuts and cashewnuts. You may prepare the gravy with cashewnuts only, if you are sensitive to peanuts.
- To prepare no onion no garlic version, you may ignore onion and garlic.
- Green chillies are optional. You may ignore or reduce the quantity as per your spice taste.
- Serve hot with phulkas or bread.