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Capsicum Curry - Side dish for Chapati
Simple homestyle gravy made with green capsicum, a perfect side for chapati!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
dinner, lunch, Main Course
Cuisine:
Indian, south indian, Tamilnadu
Keyword:
capsicum curry, capsicum masala, side dish for chapati
Servings:
6
Author:
Mullai Madavan
Equipment
Pan
Ingredients
To Saute
1
large
Green Capsicum
cu into big chunks
1.5
cups
Onion
chopped
3
large
Green Chilli
slit open
1
tablespoon
Ginger Garlic Paste
1
teaspoon
Cumin seeds
1/4
teaspoon
Turmeric powder
1
tsp
Spicy Red Chilli Powder
1
teaspoon
Kashmir Chilli Powder
2
teaspoon
Coriander Powder
1.5
teaspoon
Salt
or to taste
1/4
cup
Oil
2
tablespoon
Coriander leaves
for garnish
1/8
teaspoon
Sugar
1/2
cup
Water
To Blend
3
large
Tomato
chopped
6
whole
Cashew nut
1/4
inch
Cinnamon
5
each
Cloves
Instructions
Blend
Roughly chop tomatoes and blend along with cashew nuts, cinnamon and cloves to make a semi-thick paste. Set this aide.
Use ripe, juicy tomatoes. Crushed Canned tomatoes / tomato puree / Blanched tomato puree works as well.
Sauté & Cook
Heat oil in a pan and temper with some cumin seeds.
Sauté onions until translucent. Add the green chillies and fry along with the onions. (3 minutes)
When the onions turn a little soft add ginger garlic paste and fry until the raw smell goes.
Now add turmeric powder, coriander powder, red chilli powder, kashmir chilli powder and salt.
Fry the onion mixture with all the masala powders until it cooks. (6 to 8 minutes, medium flame)
Once the masala cooks, add the tomato paste. Add little water, cover and cook over medium flame for 5 minutes or until the oil separates.
Add chopped green capsicum to this gravy along with sugar, cover and cook for for 3 minutes to flash cook the capsicum.
Simmer for few minutes until it reaches the desired consistency, garnish with coriander leaves and switch off!
Serve as a side for chapati!
Notes
To make it more rich, drizzle some cream on top before serving.
Try using soaked almonds in the place of cashews for variation.
Using Kashmir chilli powder will add more color to the gravy.