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capsicum masala recipe | shimla mirch ki sabji | capsicum curry recipe | How to make capsicum masala recipe

Written By Chef's circle on Wednesday, January 23, 2019 | January 23, 2019

Capsicum masala recipe | Shimla Mirch ki sabji | capsicum curry recipe | How to make capsicum masala recipe





Capsicum Masala | Capsicum curry is a delicious and tasty side dish which can be prepared easily. It is very easy to make with simple ingredients. Capsicum Masala or Capsicum Curry is a north Indian famous recipe which is best going with roti and chapati.  With a very few Ingredients, you can make a tasty and spicy side dish.



Capsicum Masala is a tasty, spicy and easy side dish. Here I have used Red, green and yellow Capsicum. You can use either one or all. You can also replace the roasted gram with peanuts. It will give extra tatse to the gravy or curry. The capsicum masala curry recipe by chefcircle is very easy, so try this simple recipe whenever you want to eat something unique and tasty.

The capsicum masala is prepared with Onion petals and some roasted masalas. Here I have explained how to make a delicious and tasty Capsicum Masala or Capsicum Curry with a step by step procedure and with a clear photo and video.


Servings - 2
Preparation Time - 10 Minutes
Cooking Time - 25 Minutes



Ingredients:

Capsicum -(Green, yellow, Red) -  1/2 each
Onion Petals - 1/2 Onion
Onion Chopped - 1/2
Oil - 3 Tbsp
Coriander Seeds - 1 Tbsp
Cumin Seeds - 1 1/2 Tbsp
Fenugreek Seeds - 1/4 Tbsp
Peanuts (or)Roasted Gram - 1 Tbsp
Sesame Seeds - 1 Tbsp
Curry Leaves - 1 Sprig
Coriander Leaves - 1 Tbsp
Coconut  pieces  - 5 Tbsp
Red Chili - 6
Ginger Garlic Paste - 1 Tbsp
Turmeric powder - 1/2 Tbsp
Water as needed
Salt To Taste

Procedure:


Step 1: Heat pan and add roasted gram or peanuts. Roast it for about 1 minute.

Step 2: Then add sesame seeds 1 tbsp and dry roast it for another 1 minute. Transfer the peanuts or roasted gram and sesame seeds to the mixer jar.

Step 3: In the same pan add 1 tbsp of oil and add 1 tbsp of coriander seeds, 1/2 tbsp of cumin seeds and 1/4 tsp fenugreek seeds. Fry it for 30 sec.

Step 4: Then add 1 sprig curry leaves and red chili. Fry for a 30 sec.

Step 5: Add coconut slices and fry until the coconut turns slight brown in color. Transfer everything into the mixer jar and grind without adding water.

Step 6: Heat pan and add 2 tbsp of oil and add 1/2 tbsp of cumin seeds.

Step 7: Then add finely chopped onion and saute it for a minute.

Step 8: Now add 1 tbsp of ginger garlic paste and saute well until the raw aroma goes away.

Step 9: Then add cubed capsicum of Red, green and yellow each 1/2 and also add onion petals from 1/2 onion.

Step 10: Add salt and fry for 5 minutes.

Step 11: Add chopped tomato 1 and Turmeric Powder. Saute well 
and cook until the capsicum cooked 3/4th stage.

Step 12: Once the capsicum cooked 3/4th then add the ground masala and some water. Mix well and cook for 15 minutes by covering the pan with a lid.

Step 13: Once the oil separates from the masala garnish with coriander leaves and switch off the flame and serve.



Directions:


Add roasted gram (or) Peanuts and dry roast for a minute


Add Sesame seeds & Fry for a Minutes


Transfer to Mixer Jar


Heat Oil and add Coriander seeds, cumin seeds, and fenugreek seeds and fry for a Minute


Add Curry leaves & Red Chili



Add coconut slices & Fry until it gets slight Golden color



Transfer to mixer jar & grind without adding water


Heat pan and pour 2 tbsp oil


Add cumin seeds and chopped onion



Add Ginger Garlic Paste


Add capsicum cubed 


Add Onion petals


Add salt


Fry for 5 minutes & add 1 chopped Tomato 


Add Turmeric powder


Fry and add the masala 


Add water


Cook for 15 minutes


Garnish with coriander leaves and serve



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