Capsicum Curry Recipe | Punjabi Capsicum Masala Recipe

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Capsicum Curry Recipe or Capsicum Masala – Sauteed green bell pepper (capsicum) is simmered in onion-tomato-nuts gravy. This is Punjabi style curry recipe.

Capsicum Curry Recipe | Punjabi Capsicum Masala Recipe

It is very easy to make. Also it is flavorful and healthy. This is my go to capsicum recipe. I usually make this curry once a week. It’s dear hubby’s favorite.

This capsicum gravy is perfect with chapati or roti or paratha. We had this curry in yesterday’s lunch . I served it with plain paratha and sliced onions w/lemon drops on side. And as always, after the lunch I drink a glass of water with lemon juice and pinch of salt. This helps in easy digestion.

— Looking for more capsicum recipes:
Gobi shimla mirch (cauliflower with capsicum)
Aloo shimla mirch (Potatoes with capsicum)
Capsicum rice

 

Capsicum Curry Recipe | Punjabi Capsicum Masala Recipe

You can call this recipe Punjabi capsicum masala as well. Because this gravy has usual punjabi onion-tomato bhuna masala. This green bell pepper curry is bit of creamy. because we added roasted peanuts and cashew nuts powder in it. This nuts powder will make the gravy little grainy. So it has some texture or bite. If you want smooth gravy then make nuts paste by adding little water into grinder. It is quite healthy. As we are not using any cream or milk to make it creamy and rich. So that’s why you can have it in everyday basis.


How to make Capsicum curry (Step by Step Recipe with Photos):


1) Dry roast the peanuts and cashew nuts on medium heat. they will get light brown in color.

2) Let them cool completely. grind it into fine powder.

Capsicum Curry Recipe | Punjabi Capsicum Masala Recipe

3) Take onion, tomato, green chili, ginger, garlic, green chili and coriander seeds in a blender.

4) Make smooth gravy out of. No need to add any water.

Capsicum Curry Recipe | Punjabi Capsicum Masala Recipe

5) Heat 1 teaspoon of oil in a pan on medium heat. Once hot add cubed capsicum.

6) Cook them till they are done 70%. Rest of cooking will be done in gravy.  Remove them in a bowl.
Capsicum Curry Recipe | Punjabi Capsicum Masala Recipe

7) Heat the same pan again with 3 teaspoons of oil on medium heat. Once hot add bay leaf, cloves and cumin seeds. Let cumin seeds sizzle.

8) Then add onion-tomato gravy. Mix well.
Capsicum Curry Recipe | Punjabi Capsicum Masala Recipe

9) Cook till all the moisture from gravy evaporates. And the oil will start to leave from the gravy. Then add salt and red chili powder. Mix and cook for a minute.

10) Add 1 ¼ cups of water. Mix it well. Let it come to a boil.
Capsicum Curry Recipe | Punjabi Capsicum Masala Recipe

11) Sprinkle nuts powder.

12) Mix it.
Capsicum Curry Recipe | Punjabi Capsicum Masala Recipe

13) Add cooked capsicum.

14) Mix it and let it cook for about 3 minutes. (Adjust water as per your liking gravy consistency.)
Capsicum Curry Recipe | Punjabi Capsicum Masala Recipe

15) And lastly add garam masala.

16) Mix well and switch of the stove. It is ready to serve.
Capsicum Curry Recipe | Punjabi Capsicum Masala Recipe

This Punjabi style capsicum masala curry is really delicious. If you like the capsicum then I am sure you will love this curry. I bet that once you try this curry, you will fall in love with this. So get in kitchen and make this yummy curry for today’s lunch or dinner.

Capsicum Curry Recipe | Punjabi Capsicum Masala Recipe


 Notes, Tips and Variation:


You do not prefer that spicy food. No worries, you can adjust the green chilies and red chili powder as per your liking taste.

I like to have capsicum lit bit crunchy. So I have not cooked it all the way. But you can cook as per you and your family’s preference.

For a beautiful looking curry, you can use colored bell pepper instead of only green one. Use mix of red, orange or yellow bell peppers.


Punjabi Capsicum Masala Curry recipe:


4.7 from 9 reviews
Capsicum Curry Recipe
 
Prep time
Cook time
Total time
 
This Punjabi style capsicum masala curry - Crunchy capsicums (green bell peppers) are simmered in spicy onion-tomato gravy.
Author:
Category: Curry, Main dish
Cuisine: Indian, Punjabi
Yield: 2 Servings
Ingredients
Nuts Powder:
  • Peanuts – 1 tablespoon
  • Cashew nuts – 1 tablespoon
for onion-tomato gravy:
  • Onion – 1 medium (1 cup), chopped roughly
  • Tomatoes – 1 ½ medium (1 ¼ cups), chopped roughly
  • Ginger – ½ inch piece
  • Garlic – 2 large cloves
  • Green chilies – 3 or to taste
  • Coriander seeds – 1 teaspoon
Other ingredients:
  • Oil – 3 teaspoons +1 teaspoon
  • Capsicum (green bell pepper) – 1 large (1 ½ cups), cut into cubes
  • Bay leaf -1
  • Cloves – 3
  • Cumin seeds – 1 teaspoon
  • Red chili powder – 1 teaspoon
  • Garam masala – ½ teaspoon
  • Salt – to taste
  • Water - 1¼ cups or more or less as per your desire gravy consistency
Instructions
  1. Dry roast the peanuts and cashew nuts on medium heat. they will get light brown in color.
  2. Let them cool completely. grind it into fine powder.
  3. Take onion, tomato, green chili, ginger, garlic, green chili and coriander seeds in a blender. Make smooth gravy out of. No need to add any water.
  4. Heat 1 teaspoon of oil in a pan on medium heat. Once hot add cubed capsicum. Cook them till they are done 70%. Rest of cooking will be done in gravy. Remove them in a bowl.
  5. Heat the same pan again with 3 teaspoons of oil on medium heat. Once hot add bay leaf, cloves and cumin seeds. Let cumin seeds sizzle.
  6. Then add onion-tomato gravy. Mix well.
  7. Cook till all the moisture from gravy evaporates. And the oil will start to leave from the gravy. Then add salt and red chili powder. Mix and cook for a minute.
  8. Add 1 ¼ cups of water. Mix it well. Let it come to a boil.
  9. Stir in nuts powder.
  10. Add cooked capsicum.
  11. Mix it and let it cook for about 3 minutes. (Adjust water as per your liking gravy consistency.)
  12. Lastly add garam masala. Mix well and switch of the stove. It is ready to serve.
Additional Info
Taste – little bit crunchy capsicum in Punjabi style spicy onion-tomato gravy

Shelf life – I prefer to serve it fresh the day its made. But you can keep in refrigerator in air tight container once cooled completely for 3 days.

Serving suggestions – my family like to have it with paratha or roti and sliced onions w/lemon drops on side. You can also have it with plain rice or jeera rice

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Comments

  1. Vijay says

    For the second time in my 38 years of life I tried making something (a curry), followed the steps as mentioned and to my disbelief the curry came out very tasty, never realized I attempted to do this.
    Thank you for such simple steps for such a good recipe.
    Thank you Kanan.

  2. says

    Loved the recipe but…the instructions provided with the photos are more detailed than in the recipe section. It would be helpful to add more instructions to the recipe. You include cloves in the recipe but not with the photos. Do you leave the cloves whole or grind them and the bay leaf, whole or…?

    • says

      Sure will update the recipe section with details. And cloves (whole spices) is also shown in step 7 photo along with cumin seeds and bay leaf. Keep the cloves whole.

  3. Nishanthi says

    Superb gravy !Today the first time i tried a punjabi masala with ur picture guidance really came out well! Expecting more excellent dishes from you .Thank you

  4. says

    I bought quite of bit of green peppers from a local farm this weekend and happily found your website. All of the pepper recipes look delicious, and I plan on the making the cauliflower with green pepper dish this evening. About the Punjabi Capsicum Masala Curry recipe: I’m trying to shed a few pounds and was wondering if the nuts are necessary. I know the flavor will be different minus the nuts, but will the recipe be compromised significantly if I just thicken the gravy by cooking it down? Thank you.

    • says

      The gravy itself will taste good without nuts too. Nuts makes the gravy rich and creamy. But without nuts, it will be healthy yet tasty. Hope you enjoy other recipes

  5. Sakib says

    Your cooking steps are clearly written and with best pictures that anyone can resemble while cooking. Also purely home made style, it is great.
    Please keep on adding new stuffs.
    I am going to follow ur page weekly.

  6. Afreen Sheikh says

    Today was the first time that I prepared something different. …and my loved it.Thanks a ton sweetheart for this lovely recipe:)

  7. roops says

    tried today n it came out really delicious.. i didn’t had peanuts so doubled the cashew nuts quantity..looking forward to try other recipes as well…
    Also tried ur bombay veg grilled sandwich yeaterday..n it was yummy…
    thanks for such a wonderful recipies.. :)

  8. Aarabi says

    Hi! I have a question. To make a normal recipe a jain recipe, how can I replace the ginger and garlic? Also, I’m out of cashew nuts today, how can I still make a recipe creamy? Yoghurt? Thanks!

    • says

      Nothing can replace ginger garlic, just skip it. It will still taste good. Instead of cashew nuts, add sesame seeds or more peanuts. I would not recommend yogurt in this.

  9. Sarmistha Guha says

    Hi, I cooked exactly as per the steps mentioned and its delicious! Yummy taste and awesome looks..thanks for sharing such a wonderful and easy recipe!

  10. Jacq says

    Your recipe looked great ! But I tried this evening & the gravy was more of a raw chutney – quite bitter & didn’t cook well. did I not blend it enough ? I really would love success with this ! Thanks

    • says

      while grinding the onions, if there is even small part of root and stem of onion (top and bottom part which is not edible), then whole gravy will become bitter. So next time you grind onion, be careful to remove stem and root.

  11. Aarthi says

    It was a spicy and awesome recipe.. I just had onions, tomato and capsicum.. Was searching for some gravy kind for roti’s and got yours..

  12. Tanya says

    It was delicious and I’ll definitely be making it again. (I made mine with red peppers/capsicums as I had bought 10 from the market for £1!)

  13. aarti says

    I just finished cooking this dish. Must say it tastes really good.The nuts, jeera and the spices make it an exciting combination. Thank you so much for sharing this recipe.

  14. David Ovsiankin says

    This looks fantastic, I will definitely prepare this. However won’t the curry be bitter if you use raw ground onion paste as an aromatic, or is it supposed to be like that?

    • says

      I also faced the same problem long time ago and from that I learned a lesson. Whenever I grind the raw onion, I do make sure that I have removed root and stem part (top and bottom part which is not edible and it makes the whole thing really bitter). a very small piece of that part makes the curry bitter.

  15. neetu says

    Today I prepared this recipe.it was awesome,fingerlicking.I can’t resist myself from trying out yr other recipes.

  16. Gai says

    I made it for dinner this evening along with potatoes, as my hubby is completely against capsicum. I was surprised tat he liked it.
    Kudos to u for replying every feedback tat u get!!!!!! Cheers.

    • Kanan says

      Thank you Gai. I feel really Happy when people try the recipe and they enjoy. If the person is kind enough to spend some time and write the feedback, which might helps others. So I should appreciate his/her time.

  17. Deepa K says

    A very QUICK, SPICY AND YUMMY RECIPE. I love capsicum a lot. I had to make something quick for my husband’s lunch for rotis. and this was super quick.

  18. giridhar Venkateshmurthy says

    Today, I was thinking what to prepare with Capsicum? I saw the way you have illustrated and prepared Capsicum Masala. It’s just yummy… I’m just in love with it.
    Please keep sharing such simple and easy to cook Indian dishes… Thanks again!

  19. Lianne says

    Just harvested a bunch of capsicum from my garden and needed a good recipe to use them. I made this tonight and my husband and I enjoyed it very much! I used three medium to large capsicum in the recipe and it was perfect for us… thanks for sharing the recipe. I look forward to trying some of your other recipes soon!

  20. Manjunath says

    Excelent..recipe,
    Yesterday I have tryed it and curry came fentasticly its very tasty and my children ejoyed the curry with 2 rotis and its also nice for plain rice.
    Thank you Mr.Kanan.

    • Manjunath says

      Hello Ms.Kanan, I have checked your profile in google+ and i am following you,
      Just wanted to know from you that do you use for any recipe the desiccated coconut as i am planning to start a manufacturing unit in Bangalore India.Just wanted to know the demand in market, pls. help me if possible.

      • Kanan says

        Thank you for following. As being a Gujarati, we do use desiccated coconut in our some of the recipes occasionally, but we don’t use it as a regular basis. And yes, I do make South Indian recipes once in a while. To make chutney or curry, I do use desiccated coconut instead fresh, as fresh one is very hard to find where I live. Though I do get frozen coconut, but I prefer to use dry over the frozen. Hope this helps.

        • Manjunath says

          Ms.Kanan Thank you very much for your valuable information.
          Now a days my wife is very busy with her work (She do stitching of Garment clothes) and myself decide to learn cook and help her someway (After coming from my office). I am very thank full to you for wonderful recipes with picture (How to make) in this site its help people like us a lot.
          Once again Thank you.

  21. Amogh says

    Excellent recipe!!

    I made a couple of improvisations of my own. My wife is not very fond of cashews, so I used ’til’ & sesame powder.. A little bit of sambar powder (to give it a slightly south Indian flavour)…

    My wife and I both loved it.. Thanks for sharing!

    • Kanan says

      Thanks for writing back. Happy to hear that you and your wife liked it. I like the idea of adding sambar powder.

  22. Suba says

    Yesterday ..I had this capsicum at home and was not sure how to make a nice dish out of it. Googled, and found your blog. I made this curry and it was delicious. I guess I also missed the coriander seeds. And I made it as slightly dry gravy itself and did not add water . It tasted yummy with rice .
    thanks for posting the recipe!

    • Kanan says

      Thanks for writing us back. Even still if I make this curry when I am in hurry, I also forget coriander seeds. :) btw very happy to hear that you liked capsicum curry.

  23. Rohini says

    Looks like a nice recipe and I am going to try it tonight. But I think you forgot to add one of the ingredients you mentioned in the list. You have mentioned that the recipe requires 1 teaspoon of coriander seeds but you have not made use of the same. I am assuming you dry roast it along with the nuts and make a powder. Anyway, I am giving it a try. Thanks for a detailed recipe. :)

    • Kanan says

      I am sorry for missing it in instructions. I mentioned it in ingredients list under gravy and also in pic for gravy ingredients. but missed it in detail. It should be grind-ed with onion-tomato. I have updated it now.
      but as you said that you can also dry roast and make powder with nuts. both ways it tastes good.

  24. Tejal says

    I tried capsicum curry recipe and just loved it!!!!……..Me and my husband enjoyed this delicious curry in yesterday’s dinner……..:)