Capsicum masala or Shimla mirch ki 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. It is also known as chili pepper,bell pepper and red or green pepper. The vegetable 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

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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.

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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