Capsicum Masala Gravy | Maharashtrian style Capsicum curry
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.
Ingredients
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
Instructions
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.
Notes
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.