Capsicum Masala

Capsicum masala or Capsicum Sabji is one of the easiest gravies that can be made in a jiffy. This calls for ingredients that are easily available at home. This can be had as a side dish with roti, phulka, chappathi or even Jeera rice.

You can also check my other recipes like Cauliflower bell pepper stir fry, Navarathna Korma , Carrot Korma.


Capsicum / Green bell pepper – 2

Ghee – 1 tsp

To powder

Groundnut / Peanut – 2 tbsp

Cashews – 1 tbsp

For the base

Ghee – 1 tsp

Ginger – 1 piece

Garlic cloves – 6

Green chilli – 1

Onion – 2 medium size

Tomato – 3 medium size

To splutter

Ghee – 2 tsp

Bay leaf – 1

Cardamom – 2

Cloves – 4

Cumin  – 1 tsp

Other spice powders

Garam masala – 1 tsp

Coriander powder – 3/4 tsp

Red chilli powder – 1/2 tsp

Salt – As required

Turmeric powder – 1/4 tsp

To powder

  • Dry roast the groundnut and cashews, once cooled, powder them and keep aside.

To saute Capsicum

  • Chop the capsicum into big cubes.
  • In a pan add ghee and saute the capsicum until they are 3/4 th done.
  • Once they are done, keep aside. They taste best when little crunchy.

For the base

  • Chop the onion and tomatoes into big cubes.
  • Then in the same pan add a teaspoon of ghee, add ginger, garlic cloves, green chilli, onion, tomatoes.
  • Saute it well until the onion and tomatoes are cooked.
  • Transfer it a mixie jar, cool them and grind them to a fine paste without adding any water.
  • The base for the sabji is ready.

Final step

  • Take a kadai, add ghee. Then add the bay leaf, cardamom, cloves and cumin seeds.
  • Saute it well in medium flame, until the cumin seeds turn light brown.
  • Then add the ground masala and saute until the ghee starts leaving from the sides.
  • Once the moisture is gone add salt, turmeric powder, red chilli powder, coriander powder and garam masala powder.
  • Mix well and add some water to cook the masala until the raw smell of the spice powder goes off.
  • Once the raw smell goes off, add the cashew-groundnut powder and mix well.
  • When they start to boil, add the sauteed Capsicum and cook for a minute.
  • Capsicum masala / sabji is ready to serve.
  • This goes best with roti or phulka.




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