Capsicum Masala is a flavorful yet simple curry made with Shimla mirchi or green bell peppers. It is an easy curry recipe made with a base of stir-fried onions and cashews along with poppy seeds. Capsicum or bell peppers are usually added to paneer based or veg based curries but this masala is made with green capsicum as the main vegetable. It has a good crunch from cubes of capsicums, onions and tomatoes cooked in a creamy delicious onion cashew masala.
Capsicum Masala
Shimla mirchi masala – capsicum masala is a simple curry made with green bell peppers. It has a rich creamy curry base made with roasted onions, cashews and poppy seeds. To counteract the natural peppery flavor from the capsicum, sweetness of the curry base works really well. Along with capsicums, cubed onions and tomatoes are also added to the curry, which provide a good crunch and texture to the masala. It goes well with any Indian flat bread or pulao as a side dish. The curry recipe can be adapted to use any vegetable or paneer of your choice.
Tips & Important Notes for Making Capsicum Curry
Capsicum Masala is an easy beginner-friendly recipe and below are some of the tips to follow.
The base of the curry – onion, cashews, poppy seeds, ginger and garlic can either be stir-fried in oil or cooked in water. I find that stir-frying the ingredients makes the curry tastier. Cubes of capsicum are added to the curry almost towards the end of preparation and are cooked for only about 6-8mins. They should retain the color and crunch for best taste.
Serving Suggestions
Capsicum Curry is best served hot/warm with any Indian flat bread and can also be served with pulao or jeera rice. It stays good when refrigerated in an airtight container for a day, reheat before serving again. Check out other curry and gravy recipes
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Capsicum Masala Recipe with Step by Step Pictures
In a pan heat 2 teaspoon oil. Add all the ingredients for the curry base – 2 large onions roughly chopped, 1 teaspoon poppy seeds, ½ teaspoon cumin seeds, 2” ginger piece, 6-7 garlic cloves and 6-8 whole cashews.
Fry on low flame until the onions are translucent and light golden brown. Remove from heat and cool down completely.
Grind into a smooth paste by adding water as needed. Set aside.
Now in the same pan heat 1.5 tablespoon oil. Add ½ teaspoon shahi jeera.
Add 1 medium onion cubed and fry until translucent.
Next add 1 large tomato cubed. Fry on medium flame for 2-3 mins.
Add the prepared curry base and mix it well. Cook on low flame for 3-4 mins. Add ¼ cup water if it is too thick.
Now add ¼ teaspoon turmeric powder, ½ tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ¼ teaspoon garam masala powder.
Cook on low flame for 5-6 mins until it comes together.
Add 2 capsicums cubed. Mix well.
Add some water as needed to adjust the consistency of the curry and then add salt as needed.
Cook on low flame covered for 6-8 mins. Garnish with 1-2 tablespoon finely chopped fresh coriander leaves. Remove from heat.
Serve hot with any Indian flat bread.
Recipe Notes
Capsicum should not be cooked for longer than 10 mins at the maximum. If they are overcooked, the taste and texture of the curry changes. Adjust spices as per preference.
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