Introduction:
Capsicum (Shimla Mirch) Masala Curry Recipe
Capsicum (Shimla Mirch) Masala Curry Recipe: Indulge your taste buds in a delightful and palatable experience with this Capsicum Masala Curry recipe. The combination of roasted sesame seeds and peanuts elevates the flavors, creating a delicately spicy yet delicious capsicum sabzi. Follow this easy Indian curry recipe to bring a burst of taste to your dining table.
Ingredients:
Capsicum (Shimla Mirch) Masala Curry Recipe
- 2 medium Green Capsicum (green bell peppers/shimla mirch)
- 2 teaspoons Coriander Seeds
- 1 tablespoon grated Dry Coconut
- 1 Dry Red Chilli
- 1 teaspoon Sesame Seeds
- 1/4 cup Roasted Peanuts
- 1/2 teaspoon Cumin Seeds (jeera)
- 1 medium Onion, finely chopped
- 2 cloves Garlic, crushed
- 1/2 teaspoon Red Chilli Powder (lal mirch)
- 1/4 teaspoon Turmeric Powder (haldi)
- 1/2 teaspoon Lemon Juice, optional
- 2 tablespoons Cooking Oil
- Salt
- 3/4 cup Water
Directions:
Capsicum (Shimla Mirch) Masala Curry Recipe
Step 1: Preparing Masala Powder
- Dry roast coriander seeds, grated coconut, dry red chilli, and sesame seeds in a pan over low flame until a delightful aroma emanates (approximately 2 minutes). Transfer to a plate and let them cool for 3-4 minutes.
- Grind the roasted ingredients with peanuts in a grinder to create a fine masala powder.
Step 2: Cooking the Capsicum Curry
- Heat oil in the same pan or kadai over medium flame. Add cumin seeds and allow them to splutter.
- Sauté chopped onion and crushed garlic until the onion becomes light pink.
- Add capsicum and sprinkle salt over it.
- Sauté capsicum until it turns tender but retains a crispy texture (approximately 2-3 minutes).
- Add turmeric powder and red chilli powder, mix, and cook for a minute.
- Incorporate the masala powder (prepared in step 1), lemon juice, and salt (only for masala powder).
- Stir and cook for 1-2 minutes.
- Add 3/4 cup water and let it boil over medium flame.
- Cook until the gravy thickens (approximately 3-4 minutes).
Final Step: Serving the Curry
- Turn off the flame and transfer the curry to a serving bowl.
Tips and Variations:
- Fresh coconut can be used instead of dry coconut based on availability.
- Ensure the ingredients do not turn dark brown while dry roasting in step 1.
Taste: Hot and spicy.
Serving Ideas: As with all other Indian curries, this capsicum curry with a peanut and sesame-based masala gravy pairs well with any of your favorite Indian flatbreads.
Conclusion:
In summary, this versatile Capsicum Masala Curry can be adapted in several ways. Substitute fresh for dry coconut, take care when dry roasting, omit or replace the lemon juice, make it ahead and reheat, and adjust the chili powder to suit your desired spiciness level. Enjoy it with Indian breads!
FAQs about
Capsicum (Shimla Mirch) Masala Curry Recipe
Can I use fresh coconut instead of dry coconut in the masala powder?
Yes, you can substitute fresh coconut for dry coconut in the masala powder if you prefer. Use what you have on hand.
What’s important when dry roasting the ingredients in step 1?
Be careful not to let the ingredients get too dark when dry roasting. Stop when they are lightly browned to maintain optimal flavor.
What can I use instead of lemon juice in the curry?
The lemon juice is optional. You can omit it or use vinegar instead for a tangy taste.
Can I make the curry ahead and reheat it?
Definitely. Store the curry in an airtight container in the fridge. Add a little water when reheating to adjust the consistency.
How can I control the spiciness?
Customize the heat by adjusting the amount of red chili powder based on your preferences. Use more or less to taste.
