Onion Capsicum Curry is a simple and easy-make spicy vegetarian dish prepared in less than 20 minutes. Serve this masala as a side with chapati, roti, poori, dosa, or steamed rice for a complete meal.
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Recipe card
Onion Capsicum Curry Recipe | Capsicum Masala Gravy
Equipment
Ingredients
- 2 tablespoon Vegetable oil
- 1 teaspoon Cumin seeds
- ½ teaspoon Turmeric powder
- 1 tablespoon Cashews optional
- ¼ teaspoon Asafoetida Hing
- 1 Onion big, finely chopped
- 2 to 4 Garlic cloves chopped
- 2 Green chilies chopped
- 1 inch Ginger grated
- 2 Tomatoes chopped (or Tomato Ketchup 3 tbsp)
- 2 Capsicum Bell peppers chopped
- ½ teaspoon Garam masala powder
- ½ teaspoon Red chile powder
- Salt to taste
Instructions
- Heat oil in a non-stick pan on medium flame. Add cumin seeds, turmeric powder, cashews, and hing, and saute until the cashews become light golden in color.2 tablespoon Vegetable oil, 1 teaspoon Cumin seeds, ½ teaspoon Turmeric powder, 1 tablespoon Cashews, ¼ teaspoon Asafoetida
- Add onion, garlic, green chilies, and ginger and saute till onion becomes translucent for about 6 to 8 minutes. You can add salt while sauteing the onion, as this makes it cook faster.1 Onion, 2 to 4 Garlic cloves, 2 Green chilies, 1 inch Ginger grated
- Now, add chopped tomatoes and cook until they become soft.2 Tomatoes
- Add capsicum, garam masala, red chile powder, water for desired consistency, and salt to taste, and cook for about 5 minutes till the capsicum is cooked.2 Capsicum, ½ teaspoon Garam masala powder, ½ teaspoon Red chile powder, Salt
- Simmer it for 3 to 5 minutes so that the flavors blend.
- I have served it with oats chapati. Serve hot with any Indian roti, chapati, poori, dosa, or steamed rice, and enjoy.
Notes
- You can substitute tomato ketchup with fresh tomatoes or vice versa. The taste may vary accordingly. Adding ketchup will give a hint of sweetness to the dish.
- Adjust green chilies and chile powder to the desired spiciness.
- I used one large onion and two medium-sized capsicum. Based on the size of the onion and capsicum, adjust spices and water.
- Use any colored capsicum or bell peppers while making this dish.
Nutrition
Capsicum masala for roti, chapati, poori, rice
- Capsicum curry is a flavorful dhaba-style Indian dish in which capsicums are cooked in a flavored onion-tomato gravy. This capsicum masala curry is simple and can be served for any meal.
- Serve it for breakfast with neer dosa, ragi dosa, idiyappam, and poori.
- For a completely vegetarian meal, serve it with roti, chapati, naan, kulcha, or any Indian flatbread.
Also, check out some of the best Indian dinner recipes.
Ingredients
Oil: I prefer vegetable or coconut oil. Use any oil of your choice.
Spices: Cumin, turmeric, hing, garam masala, and red chile powder are used. You can add coriander powder if needed.
Onion: 1 big onion or two medium onions, finely chopped.
Tomatoes: Use fresh tomatoes, tomato puree, or tomato ketchup. The taste will vary accordingly.
Capsicum: Use green, red, or yellow bell peppers. This is called donne menasinakai in Kannada, shimla mirch in Hindi.
Check out the recipe card for a full list of ingredients.
Step-by-step instructions
- Heat oil in a non-stick pan on medium flame. Add cumin seeds, turmeric powder, cashews, and hing, and saute until the cashews become light golden in color.
- Add onion, garlic, green chilies, ginger, and saute until onion becomes translucent for about 6 to 8 minutes. You can add salt while sauteing the onion, as this makes it cook faster.
- Now, add chopped tomatoes and cook until they become soft.
- Add the capsicum, garam masala, red chile powder, water to achieve the desired consistency, and salt to taste, and cook for about 5 minutes until the capsicum is cooked.
- Simmer it for 3 to 5 minutes so that the flavors blend.
- I have served it with oats chapati. Serve hot with any Indian roti, chapati, poori, dosa, or steamed rice, and enjoy.
Tips
- You can substitute tomato ketchup with fresh tomatoes or vice versa. The taste may vary accordingly. Adding ketchup will give a hint of sweetness to the dish.
- Adjust green chilies and chile powder to the desired spiciness.
- I used one large onion and two medium-sized capsicum. Based on the size of the onion and capsicum, adjust spices and water.
- Use any colored capsicum or bell peppers while making this dish.
Variations
- Add boiled potatoes to make potato capsicum curry or aloo capsicum curry.
- Love paneer? Add paneer to make dhaba-style paneer capsicum masala curry.
- Add more tomatoes to make tomato capsicum curry.
- Add mushrooms to make mushroom capsicum masala, one of the tastiest gravies for serving with naan, roti, or chapati.
- Add spice powders like coriander and cumin for extra flavor.
More curry recipes to try
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Note: We originally posted this capsicum masala recipe in Feb 2016. It has now been modified in Jan 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Nisa (Flavour Diary)
i love ketchup in the curries...it gives a different sweet tangy taste....yumyum
Kushi
Thank you dear 🙂