Capsicum Masala is a flavourful and aromatic dish expressing the bold taste of bell peppers blended with rich, spiced gravy. The recipe for capsicum masala is a delicious choice for vegetarians and can be enjoyed with roti, naan, or rice. The colourful capsicums add that splash of colour and contribute to the natural sweetness and crunch of the dish, thus offering much-needed pleasure to the senses. The ingredients saut ed begin with fresh capsicum slices to retain their texture and flavour. These are then simmered in a luscious gravy made from onions, tomatoes, and a medley of Indian spices like turmeric, coriander, garam masala, and cumin. Ground cashews or cream add richness to the consistency of the gravy, making the dish restaurant-style perfection. Garnishing fresh coriander leaves enhances its aroma and taste, making the dish irresistible. You can always customise this capsicum masala recipe as per your preference. For instance, you may be tempted to add paneer, potatoes, or even peas to increase the flavour. Quickly prepared and filled with nutrients, capsicum masala is the best choice for a wholesome meal without losing flavour. Whether it's an occasion or just a simple family dinner, this dish will surely satisfy the blending of spices and textures. Taste the delicious capsicum masala, and the magic of Indian cuisine shall come alive at your table!

• 1 capsicum
• 1/2 onion
• 1 tomato
• 1/4 tsp turmeric
• 1 tsp salt
• 2 tbsp coriander
• 1 tsp ginger garlic paste
• 1 1/2 tsp cumin
• 2 tbsp oil
• 6 red chilli
• 1/4 tsp fenugreek
• Curry leaves
• 1 tsp coriander seeds
• 1 tbsp sesame
• 2 tbsp peanuts

• Capsicum Masala is a wonderfully aromatic curry that brings out the sweet crunch of capsicum, balanced by the richness of roasted spices, tamarind, and roasted peanuts.
• This vibrant curry pairs perfectly with roti or rice.
• Start by preparing the masala powder.
• Dry roast 2 tablespoons of peanuts in a pan over medium heat until they're crunchy and the skin starts to peel off.
• Add 1 tablespoon of sesame seeds to the pan and roast them until aromatic.
• Transfer the roasted peanuts and sesame seeds to a blender jar and let them cool.
• In the same pan, roast 1 teaspoon of coriander seeds, 1/2 teaspoon of cumin seeds, and ¼ teaspoon of methi (fenugreek) for about 1 minute until they're fragrant.
• Add a few curry leaves, 6 dried red chilies, and ¼ cup of dry coconut to the pan.
• Roast the coconut until it turns brown and gives off a nutty aroma.
• Allow all the ingredients to cool, then grind them into a coarse powder in the blender jar.
• This aromatic masala powder is the foundation of the curry.
• Now, to make the curry, heat 2 tablespoons of oil in a large kadai or wok.
• Add 1 teaspoon of cumin seeds and let them splutter in the hot oil.
• Next, add 1/2 finely chopped onion and cook until it becomes soft and translucent.
• Add 1 teaspoon of ginger-garlic paste and stir-fry until the raw aroma disappears.
• Add 1 cubed capsicum and 1/2 onion (separated into petals), and saut for 2 minutes.
• The capsicum should remain slightly crunchy, so avoid overcooking.
• Now, add 1 finely chopped tomato and cook until it becomes mushy.
• Add ¼ teaspoon of turmeric powder, 1 teaspoon of salt, and the prepared masala powder.
• Mix well and cook for 1 minute to combine the spices evenly.
• Pour in 1/2 cup of tamarind extract to give the curry a tangy kick.
• Adjust the consistency of the curry with water if needed.
• Let the curry simmer for 10 minutes, allowing all the flavors to blend together.
• Once the oil starts separating, your curry is ready.
• Finish by sprinkling 2 tablespoons of freshly chopped coriander leaves on top.
• Serve the capsicum masala hot with soft rotis or steamed rice.
• The rich, creamy gravy combined with the tender capsicum creates a perfect balance of flavors.
• This recipe of Capsicum masala is versatile and can be customized with other vegetables or proteins like paneer or tofu.
• It's a flavorful and satisfying dish that everyone will love!