Capsicum Masala / Shimla mirch ki sabji

Capsicum Masala is a delightful and versatile dish that features vibrant bell peppers cooked in a rich and aromatic masala sauce. This recipe stands out with its addition of roasted and powdered cashews and groundnuts, which lend a creamy texture and nutty flavour to the dish. Quick and easy to make, Capsicum Masala is perfect for busy weeknights or as a flavorful side dish for special occasions. Customize it with soya chunks, paneer, or boiled corn to suit your preferences and make it even more satisfying.

Why You’ll Love Capsicum Masala

• Nutty and Creamy Texture: The inclusion of roasted and powdered cashews and groundnuts adds a unique creamy texture and rich flavour to the masala.
• Quick and Simple: This recipe is easy to prepare and can be made in a short time, making it ideal for busy schedules.
• Versatile: You can customize the dish by adding soya chunks, paneer, or boiled corn, making it adaptable to various tastes and dietary preferences.

How to Make Capsicum Masala

1. Prepare the Masala: Sauté onions, garlic, and ginger until golden. Add tomatoes, green chillies and cook until the tomatoes are soft. Cool and grind it to a fine paste. Then add the spices.
2. Cook the Capsicum: Chop the Capsicum and saute it in oil until it is done. Add c capsicum (bell peppers) to the masala and cook. 
3. Adding Cashew & Groundnut Powder: Add the ground Cashew and groudnut powder to the gravy to thicken and to add added flavours.
4. Add Protein: For added protein, incorporate soya chunks, paneer, or boiled corn into the dish. Cook until the additional ingredients are well combined and heated through.

Health Benefits of Capsicum Masala

• Rich in Vitamins: Capsicum (bell peppers) are high in vitamins A and C, contributing to overall health and immunity.
• Nutrient-Rich: Cashews and groundnuts add healthy fats and proteins, while additional ingredients like soya chunks or paneer boost the nutritional value of the dish.

Serving Suggestions

Capsicum Masala pairs beautifully with steamed rice, roti, or paratha. Serve it alongside a refreshing raita or salad for a complete and satisfying meal.

Enjoy the rich flavours and quick preparation of Capsicum Masala – a delicious, versatile dish that can be easily customized to suit your tastes and dietary needs.

You can also check my other recipes

Cauliflower bell pepper stir fry

Navarathna Korma 

Carrot Korma

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Capsicum Masala / Bell Pepper sabzi / Capsicum Sabzi

Niranjana Sankaranarayanan

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

Cauliflower bell pepper stir fry

Navarathna Korma 

Carrot Korma

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Indian

Servings 4

Equipment

• Kadai

Ingredients

  

• 2 Nos Capsicum / Green bell pepper
• 1 tsp Ghee

To powder

• Groundnut / Peanut – 2 tbsp
• Cashews – 1 tbsp

For the base

• 1 tsp Ghee
• 1 piece Ginger
• 6 cloves Garlic cloves
• 1 No Green chilli
• 2 Nos Onion Medium size
• 3 Nos Tomato Medium size

To Splutter

• 2 tsp Ghee
• 1 leaf Bay leaf
• 2 Nos Cardamom
• 4 Nos Cloves
• 1 tsp Cumin 

Other Spice Powders

• 1 tsp Garam masala
• 3/4 tsp Coriander powder
• 1/2 tsp Red chilli powder
• 1/4 tsp Turmeric powder
• As req Salt

Instructions

 

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.

Video

Notes

Donot saute the Capsicum for a long time. It tastes great when it is crunchy.

Keyword Bellpepper, Capsicum Masala, Capsicum Sabzi, Indian Curries, Side dish for roti

INSTRUCTIONS 

To powder

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

• The ground Cashew and Groundnut powder is ready.

To saute Capsicum

• Chop the capsicum into big cubes.
• Add ghee into the pan 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.

• The moisture will go at this stage.
• 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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