Bell Pepper Curry No Onion No Garlic / Capsicum Masala Curry
This curry is delicious, healthy, and very flavorful. It is made with bell peppers in Hyderabadi style gravy.
Video
Prevent your screen from going dark
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.
Tried this recipe?Tag @vegehomecooking On Instagram