Capsicum curry recipe

Today, our weeknight dinner becomes more interesting with flavorsome capsicum curry or green pepper curry, however, you call it.

This is simple and brings home the Indian restaurant with simple ingredients in your pantry. This capsicum masala curry is good to serve with rice, roti, or naan bread.

This is one of the authentic bell pepper recipes of Indian style. The peppers are naturally loaded with flavors already, so adding extra flavors or masala is unnecessary.

This post lets us see how to make capsicum curry with simple procedures and minimal ingredients. And let us also see how to customize to suit your preference and the popular variations, when you think to explore the next level of cooking.

About this recipe

Fresh capsicum is slathered in the rich onion-tomato gravy, making the regular weeknight meal an extravaganza dinner. Surprisingly, everything comes together effortlessly in no time.

The capsicum curry recipe looks very subtle and simple, but the flavors and the taste will explode in your mouth for every bite.

Many of us, including me, are interested in recreating restaurant-style food at home. But the sad part is that the copycat restaurant recipes are attached with long-listed ingredients and a lengthy making process.

That makes everyone stay away from the Indian copycat recipes. But this Indian bell pepper curry does not involve any of these, and these small surprises make our lives easy and satisfying.

If you are new to Indian cooking, you should start with simple recipes like this Indian masala curry, giving you enough confidence to step onto the next level of exploration.

But let me not stop here; I have shared a tip I have learned so far from my cooking. With this crucial tip, you can make this capsicum curry into an authentic restaurant-style dish and additionally, you can master almost all the Indian recipes.

Sauteing onion is vital to any Indian recipe; the same rule applies here in this capsicum masala curry.

The onion creates a lusciously silky texture and density to the curry. Half of our work is done if we can complete this step correctly.

All the recipes talk about sauteing onion, but if we are beginners in the kitchen, it is been super clueless when to stop sauteing the onion or at what heat level.

Each and everything is vital in the initial level of learning. After that, it is just like a breeze.

The other Indian curry recipes you may like

• Indian potato pea curry
• Vegetable Jalfrezi, Mixed vegetable curry
• Indian cabbage curry
• salmon curry recipe
• Avial-Kerala vegetable curry
• Spicy curry

How to make capsicum curry

This is a versatile recipe of all Indian curry recipes made with minimal ingredients but with a high impact on flavors and taste.

The key ingredients

Capsicum/Green bell pepper. Both are the same and called by different names according to where we live. It is called green bell peppers in the United States and the other side of the globe calls it capsicum. This vegetable is rich in vitamins A and C. And a good source of dietary fiber. It naturally has a sweet taste and an intense aroma, making a good combination with spicy curry.

Onion. The universal ingredient you may use is red, yellow, or white onion. I like to use yellow onion available here on the Northeast coast of North America. The mild flavors and sweetness are great for making capsicum curry recipes. Personally, I find, red onion is hotter and makes the curry to be hot and bold.

Tomato. Fresh Roma tomato is my favorite choice for making curry. It is the closest alternative to the Indian tomato. It brings excellent, rich tanginess and thickness to the capsicum masala curry. But you may also use plum tomato instead. Canned diced tomato or crushed tomato is also the closest easy choice. I tried making with these options and was happy with the results.

Red chili powder. It is one of the primary ingredients in the Indian holders. But in its absence, you may substitute 1 teaspoon of red chili powder with half a teaspoon of cayenne powder and half a teaspoon of paprika. If red chili powder is too hot, you may directly swap it with paprika alone.

Coriander powder. This adds a mild aroma and binds all the ingredients together. It is also one of the primary Indian ingredients. You may skip using it if you do not have it, as it will not ruin the recipe.

Turmeric powder. Now it is gaining popularity globally and is available in all the leading stores. It is loaded with medicinal benefits of its own. It is usually added for its perks and brings rich color to the Indian bell pepper curry.

Butter. This is the optional ingredient and I would suggest it for those new to Indian cooking. The butter blends well together and neutralizes all the sharp tastes and flavors. Additionally, it gives a rich finish to the capsicum gravy.

The directions

Saute onion. Heat a pan over medium heat; add the cooking oil and finely chopped onion. And saute until it becomes soft and tender.

The pro tip. Saute for 2 minutes, and add a dash of salt. This will speed up the cooking time and help the onion cook evenly. Adding salt while cooking onion may sound simple, but it makes all the difference. If the onion sticks to the bottom, simmer the flame. And you may increase it after a couple of minutes.

Our main objective is to cook onion soft, tender, and mushy without getting it burnt. Too much cooking oil can ruin the texture, so drizzle little oil at a time, if needed.

Add tomato. Add finely chopped tomato and cook until it becomes mushy.

The pro tip. Add a quarter teaspoon of salt. Same as the above, the salt helps to minimize the cooking time and cook evenly. Adjust the temperature to medium and low when the tomato gets stuck in the pan. Adjusting the temperature with a dash of salt is vital in any Indian curry recipe.

Add spice powders. Once the tomato thickens, add red chili powder, coriander powder, and turmeric powder. Saute in medium heat for a minute without burning them.

Thickening the curry. Now add water and bring it to a boil. Add capsicum and onion cubes once all the ingredients combine and the gravy thickens. Allow it to cook for a minute, and remove from the heat.

Pro-tip. Onion slices complement the green bell pepper's taste and texture. It also gives a contrasting color to the curry. To make the onion slices, first cut them into cubes and remove the layers.

Garnish. Garnish with fresh cilantro and a tablespoon of butter if desired.

How to store and reheat capsicum curry

Store the capsicum masala in an airtight container and refrigerate it for up to 5 days. You may freeze it for a maximum of three months.

To thaw frozen curry, leave it in the refrigerator for a day before using it. This way of thawing is the best without getting contaminated or changes in the taste.

For reheating, you may use the pans in low to medium flame. Reheat until it boils for a minute. And serve immediately.

How to serve capsicum curry

This is best served with simple rice, roti, naan bread, or chapati.

Rice. This spicy Indian gravy is best to match with rice. Indian egg fried rice, Indian coconut rice, and coriander rice are all-time super hit combos.

Parathas. This is awesome to pair with Indian flatbread parathas like Aloo paratha, Avocado paratha, Gobi paratha, cabbage paratha, and Onion kulcha.

Drink. When served with mango lassi, it makes it a wholesome restaurant-style Indian dinner.

Aloo capsicum recipe. Potato. Otherwise, it is also called 'aloo' in Hindi. The best and most popular variation. Whether it is a party or potluck, make this combo, and the guests will surely applaud you. Add boiled potatoes while adding capsicum to this recipe.

Other capsicum recipes you may like,

• Capsicum kuzhambu
• Capsicum rice
• Paneer tikka in oven

We love this capsicum curry the more as it makes our mealtime effortless, and the quality reminds us of our favorite restaurant. Hopefully, the tips we have shared here help you. We will be glad if you become successful in making this capsicum curry.

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