This Bell Pepper Curry is spicy, nutty, flavorful, and made without onion and garlic. The recipe is easy to make with healthy ingredients, and it yields a satisfying curry that pairs well with Indian flatbread or rice.
This Capsicum Masala Curry features sautéed bell peppers and paneer in a Hyderabadi-style gravy. However, the recipe is customizable and can be prepared according to your taste preferences.
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Bell Pepper Curry without Onion and Garlic
This Indian curry is slightly different than other tomato-based curry recipes. I have included peanuts and sesame seeds in the gravy, which add a distinct yet pleasant taste to the dish.
Bell Pepper Curry is a delicious, vibrant, and colorful dish loaded with Indian flavors. There is no need for yogurt or cream to make this curry, and it is also made without onion and garlic.
For this recipe, you can choose any color of bell peppers. You can also use only green peppers (capsicum) or a mix of colored bell peppers.
I also added a few paneer cubes to make the curry healthier, filling, and satisfying. Besides, it is easy to feed my son if he finds paneer in the curry. However, adding paneer is optional, and you can skip it.
Additionally, omitting the paneer will transform this curry into a vegan dish. Add the spices to suit your taste preferences, and refer to the tips for substituting some of the elements as needed.
Ingredients and Notes
Bell Peppers: This Bell Pepper Curry can be made using only a single color of bell peppers or a mix of bell peppers. You can also use only green peppers (capsicum) to make this curry.
Peanuts: Raw peanuts add a nutty flavor to the dish and also thicken the gravy. You can add fewer peanuts if you prefer or skip them if you have a nut allergy.
Melon Seeds (Magaj Seeds): Melon seeds also add a slightly nutty flavor and thicken the gravy. If you don’t have melon seeds, substitute 4-5 cashews instead.
Sesame Seeds: Sesame seeds add nutrition and flavor to the curry.
Coriander Seeds: These whole seeds add a great deal of flavor to the dish. If you do not have them, add coriander powder to the gravy.
Dried Red Chili: You can add Kashmiri or Bedgi red chili. If you don’t have red chili, add green chili instead.
Tomatoes: Use ripe and juicy tomatoes for the best results.
Ginger: Ginger adds a spicy, earthy flavor to this Bell Pepper Curry.
Ground Spices: The recipe requires only a pantry staple of ground spices. Add red chili powder to taste.
More Curries without Onion and Garlic
Recipe Card
Bell Pepper Curry No Onion No Garlic / Capsicum Masala Curry
Video
Ingredients
For Gravy:
- 2 teaspoon oil
- 3 tablespoon peanuts
- 2 tablespoon melon seeds ((Magastari Seeds))
- 1 tablespoon sesame seeds
- 1 tablespoon coriander seeds
- 1 Dry red chili
- 1 Inch ginger roughly chopped
- 3 Tomatoes roughly chopped
- 2 Celery stalks roughly chopped
- Salt to taste
Sauté Bell Peppers:
- 2 Cups bell peppers (any choice of color, cut in cubes)
- 2 teaspoon oil
- Salt to taste
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 100 gms Paneer (cut in cubes (optional))
Bell Pepper Curry:
- Salt to taste
- 1 teaspoon red chili powder
- 1 teaspoon sugar
- Coriander leaves finely chopped
Instructions
Sauté Bell Peppers:
- Heat oil in a large frying pan and add diced bell peppers, sauté on medium to high heat for 3-4 minutes. Add paneer cubes if you are using, and add salt, red chili powder, cumin powder, and coriander powder. Mix and continue cooking until bell peppers are soft and have a little crunch.
- Turn off the heat and take bell peppers and paneer into a bowl and set aside.
For Gravy:
- Heat oil in the same pan and add melon seeds, peanuts, sesame seeds, coriander seeds, and dry red chili. Roast these on low to medium flame until fragrant and seeds and nuts are lightly brown in color.
- Add ginger, celery, tomatoes, and salt. Mix and let it cook for 5-6 minutes or until tomatoes are soft. Turn off the heat and let this mixture cool slightly. Make fine puree from this mixture and set aside.
Bell Pepper Curry
- Again heat the same pan without any oil and add gravy into it. Add red chili powder, sugar and mix well. Add water as needed for desired consistency and cook this gravy for 3-4 minutes.
- Add bell pepper and paneer mixture to this gravy; mix well and cook for 2-3 minutes. Taste and add salt as needed. Take this curry into a serving bowl and garnish with finely chopped coriander.
- Serve hot with Roti, Paratha, or Naan.
Shruti says
Made this today and my family loved it! Turned out restaurant style albeit the unnecessary fat content.
I must have tried about 15 recepies from your blog ( including salads, baking and entrees) and they all have been a huge success ( I have left a comment most of the times). I like your cooking style and the write up. Pls continue to add content to this blog (prefer to see more low carb/healthy recepies). Only pet peeve about this blog is that when I load a page for reading in a silent environment ( like with a child napping in the room), a video with music starts playing which can be annoying. Can you play the video in mute?
Jigna says
Hi Shruti, thank you so much for the feedback, kind words, and encouragement. I will definitely try to post more healthy recipes.🤗
Thanks for bringing the issue about video sound to my attention. I have muted it, so it should be fine now.