Capsicum Masala Gravy Recipe

Capsicum Masala Gravy

  • Prep Time
    10 minutes
  • Cook Time
    20 minutes
  • Difficulty Level
    Intermediate

Capsicum masala gravy is sauteed green bell pepper with onion, tomato and nuts gravy.it is very easy to make and also it is flavorful and healthy.

(This recipe is a part of Zayka ka Tadka contest sponsored by Ciba Tazaa Spices)

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Ingredients

  • Capsicum cubed = 1 cup
  • Onion (chopped) = 1
  • Tomato ( chopped) = 2 ( medium size)
  • Cashews = 10 to 15
  • Sesame seeds = 1 tsp
  • Peanuts = 1 tbsp
  • Fenugreek leaves = 1 tsp
  • Red chili power = 1tsp
  • Coriander powder = 1 tsp
  • Mixed spice(garam masala) = 1/2 tsp
  • Oil = 2 tbsp.
  • Grated ginger = 1 tsp.
  • Green chillies = 2 (chopped)
  • Black cardamom = 1
  • Bay leaves = 2
  • Turmeric = 1 tsp
  • Cumin seeds = 1/2 tsp
  • Cloves = 2
  • Salt to taste

Instructions

  1. Dry roast peanuts, cashews and sesame seeds and set aside.
  2. Add oil to the same pan, Add cloves, black cardamom and chopped onion saute till light golden.
  3. Add grated ginger and tomatoes and saute till they turn mushy.
  4. Add salt, turmeric, red chilli powder, coriander powder,fenugreek leaves and mixed spice
  5. Saute till the mixture gets cooked well and begins to leave the sides.
  6. Let it cool and then grind the peanuts, cashews, sesame seeds and onions tomatoes mixture together with little water to a smooth paste.
  7. Heat the pan add one tbsp oil. Add cumin seeds and bay leaves.
  8. When the cumin begins to sizzle, add capsicum and green chillies and saute them till wilt off.
  9. Pour the ground mixture, any spice powders to adjust to your taste, water as needed and allow it to simmer till the gravy reaches the desired consistency and capsicum is cooked.
  10. Do not over cook because over cooking will make the capsicums soggy.
  11. Switch off the flame and serve capsicum masala gravy with chapati or any of your choice.

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About Chef

Roop Parashar

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