Capsicum Masala Gravy | Maharashtrian style Capsicum curry
Santosh Allada
Capsicum Masala Gravy is a lip-smacking curry made using capsicum cooked in a special masala of peanuts, dry coconut, sesame seeds, coriander seeds, whole spices, and a few powdered spices.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Curry, Main Course, Side Dish
Cuisine Indian, Maharashtrian
For the Masala Paste
- 3 tbsp Peanuts
- 3 tbsp Dry Coconut
- 1 tbsp Sesame seeds
- 2-3 numbers Cloves
- 1 inch Cinnamon stick dalchini
- 1 small piece Stone flower dagad phool
- 1 tbsp Coriander seeds
- 1/2 tsp Turmeric powder
- 1 tbsp Goda masala or Koora karam
- 1 tbsp Red chili powder
- 1-2 numbers Green chilies
- 2 tbsp Coriander leaves
For the Gravy
- 4-5 tbsp Oil
- 250 grams Capsicum shimla mirch
- 1/2 tsp Mustard seeds
- 1/2 tsp Cumin seeds jeera
- 5-6 numbers Curry leaves
- 1 large Onion finely chopped
- 1 large Tomato finely chopped or puree
- 1/2 tbsp Ginger-garlic paste
- Salt to taste
- Coriander leaves
To make the masala paste
Dry roast whole spices, peanuts, sesame seeds, and dry coconut over low flame until aromatic and coconut color changes to light golden color. Let it cool down.
In a grinder jar, add the roasted ingredients, goda masala or koora karam, turmeric powder, green chilies, and coriander leaves.
Without adding water, blend to a coarse powder. Keep it aside.
To make the Capsicum Masala Gravy
Heat oil in a pan over medium flame. When hot, add mustard seeds, cumin, and curry leaves. Let the seeds crackle and leaves turn crisp.
Add finely chopped onions and saute until they change color to a light golden color.
Add ginger-garlic paste and saute till the raw flavor goes away.
Add chopped capsicum and saute for a minute.
Add chopped tomato and salt. Saute until they turn soft and mushy.
Next, add the coarse paste. Saute for 30 seconds.
Add 1 cup of water and give a good mix. Check for seasoning (salt and spice) and add if needed.
Cover the pan with a lid and simmer on low flame for 10 minutes or until the vegetable is cooked.
Remove the lid and check the consistency. If it is thin, cook uncovered until the gravy thickens.
Lastly, add coriander leaves and mix.
Capsicum Masala gravy is ready to relish. Serve hot with rice or rotis.
Use any color bell peppers or mix two colored or all three colors for colorful appearance.
I prefer the curry medium consistency. You can adjust the consistency by adding more or less water.
Before relishing add a few lemon drops to the curry, it balances the spices and enhances the taste of the gravy.
Adjust the spices as per your taste preference.