A delicious and easy dish is capsicum curry, in which you combine the sweetness and crunch of bell pepper with aromatic, sweet Indian spices. Here is a special capsicum curry recipe that can be cherished for a quick and healthy vegetarian meal. The richness from saut ing the capsicum with onions, ginger-garlic paste, and tomatoes is enhanced by adding warm, excellent quality spices such as turmeric, red chilli powder, coriander powder, garam masala, and other spices. Start preparation for capsicum curry by heating oil in a pan and letting cumin seeds splutter, evoking a fragrant base. Add some finely chopped onions and saut till they are golden brown. Add ginger-garlic paste for all its flavour. Add tomatoes and cook till they're very soft and mushy. It turns into a vibrant sauce. Add capsicum, mix well, and let it simmer with spices and water, letting all the flavours marinate. This colourful capsicum curry recipe in less than 30 minutes will yield a crunchy, flavourful dish that goes down well with roti, naan, or rice. The capsicum's slight crunch and pungent spices make it a versatile side dish or a main course for a wholesome meal. Garnish with fresh coriander leaves and enjoy this highly satisfying and nutritious capsicum curry anytime.

• 500 gms capsicum
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp cumin seeds
• 2 tomato
• 1/2 tsp garam masala
• Coriander
• Salt
• 1/2 tsp turmeric powder
• 1 tsp ginger garlic paste
• 1 onion
• 2 tbsp cooking oil

• Start by washing the capsicum (bell peppers) well. Cut them into medium-sized pieces and keep them aside.
• One can use any colour of capsicum, be it green, red, yellow, or even a mix of all three to add colour and variety of flavour to the curry.
• The green tastes more earthy, while the others have a slightly bitter taste.
• Heat 2 Tbsp of oil in a large pan or skillet on medium heat. When hot, add 1 Tsp. of cumin seeds. It should splutter for approx 30 seconds.
• This is the step where it releases all that nutty flavour of the cumin, which is the base for the essence of curry.
• Add 1 finely chopped onion to the pan. Stir occasionally over medium heat until they reach a golden brown colour. Usually, it takes around 5 to 7 minutes.
• When they reach a golden brown colour, they add that slight sweetness and richness to the curry, levelling out the spices.
• Once the onions turn golden, add one teaspoon of ginger-garlic paste to the pan. Stir-fry the paste for nearly a minute without letting it burn.
• The ginger-garlic paste presents a fragrant, earthy, spicy flavour in this curry that helps amplify the flavour within the dish itself.
• Add the two chopped tomatoes to this pan. The tomatoes will take approximately 3-4 minutes to become completely soft and mushy.
• As they break down, they release their juices and give the curry a rich texture and flavour. Stir the mixture occasionally so that it doesn't stick to the bottom of the pan.
• Now add the dry spices. Add 1/2 teaspoon turmeric powder, one teaspoon red chilli powder, one teaspoon coriander powder, and 1/2 teaspoon garam masala.
• Mix all the spices well into the tomato-onion mixture. Let the spices cook for 2-3 minutes. This is a crucial step as the spices get to release their essential oils and flavours into the curry.
• Taste and adjust the red chilli powder according to your desired level of spiciness; if you prefer a less spicy curry, then lessen the amount or use paprika for a milder one with a deep red colour.
• Add the chopped capsicum to it once you have mixed the spices well. Stir everything well to get an even coat of the spice mixture onto the pieces of capsicum.
• Cook for about 5-7 minutes, stirring occasionally, till the capsicum slightly softens and still retains some crunch in the final dish.
• Add salt to taste and pour in 1/2 cup of water. Stir it together, then place the lid on the pan and let this curry simmer on low for 10-12 minutes.
• This is sufficient time for capsicum to absorb the flavours from spices as it also cooks to the required level of tenderness. The curry will reach a semi-thick consistency so that the sauce sticks to small pieces of capsicum.
• Turn off the heat once your capsicum is cooked and to your liking as a curry. Garnish with fresh coriander leaves, which add a burst of freshness and colour. Serve hot capsicum curry with roti, naan, or steamed basmati rice.
• You can adjust the amount of water to your liking if you want it wet, quite dry, or in between. In fact, if you prefer your curry very dry, you can reduce the amount of water.
• You may add some yoghurt, probably one teaspoonful, or squeeze some lemon juice just before serving the curry for a tangy taste.
• To use ghee as common cooking oil does assist to bring out the flavour.
• This was the recipe of capsicum curry—a very delightful, hearty dish that proved easy to make and full of flavours.
• The aromatic spices with crunchy capsicum make it a perfect dish for whatever meal of your choice, be it lunch or dinner.
• Paired with warm flatbreads or rice, all set as a complete satisfying meal ready to delight everyone at the table.