March 13, 2016

Bell Pepper / Capsicum Gravy


Roti is served almost alternative days in my place, so I make sure that I don't repeat the same curry for next couple of weeks. Being bell pepper as our family's favorite veggie, I love trying different varieties using this veggie. This curry is prepared using bell peppers and freshly ground masala powder. The fresh ground masala enhances the flavor and gives a lovely aroma while preparing. Fresh peas and paneer can also be included in this curry to make it more delicious.


Ingredients :

1 Green Bell pepper, Chopped into small cubes
1 Red Bell pepper, Chopped into small cubes 
2 Onions, Finely chopped 
2 Tomatoes, Finely chopped 
2 Tomatoes, grind into fine paste
1/2 Tsp Red chilli powder
Salt to taste 
1 Tsp Ginger - garlic paste
1 Tbsp Oil 

To Roast and Grind :

1 Tbsp Coriander seeds 
3 Dry red chillies 
1 Elachi / Cardomom
1/2 inch Cinnamon stick 
1 Tsp Jeera / Cumin seeds

Method :

Dry roast all the ingredients given in "To roast and grind", cool and grind it to a fine powder. Keep aside.

Heat oil in a pan and add the finely chopped onions followed by ginger - garlic paste.

Saute till the raw smell of ginger garlic goes off and the onion changes its color.

Add the chopped tomatoes and cook till it turns soft.

Now add the chopped bell peppers and mix well.

Add the ground masala powder along with chilli powder and salt.

Saute it for couple of minutes in a medium flame and add the tomato paste followed by 3/4 cup of water.

Cover and cook till the bell peppers gets cooked.

Once the gravy becomes thick, switch off the flame and serve hot.



Serving Options :

Serve hot with Indian breads.


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