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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This Capsicum Masala Curry is a flavorful and aromatic dish that combines the crunch of capsicum with a rich, nutty masala paste. The recipe is a perfect blend of spices, making it an ideal accompaniment for rice, chapati, or roti. The process of dry roasting the ingredients for the masala paste adds a unique depth of flavor. This dish is a family favorite and is sure to impress your taste buds!
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Place a pan on low flame and dry roast peanuts, coriander seeds, sesame seeds, and dry coconut pieces until aromatic and slightly golden.
Transfer the roasted ingredients to a mixie jar. Add tamarind, cinnamon stick, cloves, and green cardamoms.
Add a little water and grind everything into a smooth masala paste. Set aside.
Heat oil in a pan. Add mustard seeds, cumin seeds, urad dal, chana dal, dry red chillies, and curry leaves.
Once the dals turn golden, add chopped onion and sauté until soft and translucent.
Add ginger-garlic paste and sauté until the raw smell disappears. Sprinkle turmeric powder and mix well.
Add chopped capsicum and tomato pieces to the pan. Mix well and cover with a lid.
Cook for 5–6 minutes on medium flame, stirring occasionally, until the capsicum is slightly soft but not mushy.
Add salt and red chilli powder to taste. Mix well.
Add the prepared masala paste to the pan. Adjust the consistency with water if needed.
Cover and cook for 8–9 minutes, stirring occasionally, until the oil separates and the capsicum is fully cooked yet firm.
Sprinkle freshly chopped coriander. Turn off the heat and serve hot.
Dry roasting the masala ingredients on low flame enhances their flavor. Do not skip this step.
Adjust the consistency of the curry by adding water gradually. Avoid making it too watery.
For extra zing, squeeze a few drops of lemon juice before serving.
Use fresh ginger-garlic paste for a more robust flavor.
Ensure the capsicum is cooked but still retains a slight crunch for the best texture.
Can I use other vegetables instead of capsicum?
Yes, you can use vegetables like zucchini, eggplant, or even paneer as substitutes for capsicum.
Can I skip the dry coconut in the masala paste?
Dry coconut adds a unique flavor, but you can skip it or substitute it with fresh coconut if unavailable.
How spicy is this curry?
The spice level is moderate, but you can adjust the red chilli powder to suit your taste.
Can I make this curry ahead of time?
Yes, you can prepare it ahead of time. Reheat it before serving and adjust the consistency with a little water if needed.
What can I serve this curry with?
This curry pairs well with rice, chapati, roti, or jeera rice.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
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