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. Capsicum is a refreshing vegetable that comes in an exciting range of colors, like green, red, yelow and infact orange too. Known by a number of names, like chili pepper,bell pepper and red or green pepper, thevegetable is used as a spice, medicine and obviously, a vegetable. Apart from being good in taste, capsicum also holds a great degree of nutritional value and accords numerous health benefits to its users.

You can also check my other recipes like 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.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 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.

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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