Onion Capsicum Curry Recipe | Capsicum Masala Gravy

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.

Recipe card

Onion Capsicum Curry Recipe | Capsicum Masala Gravy

Kushi

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.

5 from 17 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Dinner, Lunch

Cuisine Indian

Servings 4

Calories 126 kcal

Equipment

• ▢
  Pan

Ingredients

  

1x2x3x

• ▢ 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

Calories: 126kcalCarbohydrates: 12gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 88mgPotassium: 362mgFiber: 4gSugar: 6gVitamin A: 2457IUVitamin C: 90mgCalcium: 27mgIron: 1mg

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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.