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Capsicum Masala

Capsicum Masala is a popular Indian Curries
Author :
Category :
Vegetarian
Course :
Curries
Cuisine :
Indian
Technique :
Stewed
Difficulty :
Medium
Servings :
Serves 2
RATINGs :

Ingredients

1 - Onion (chopped into thin strips)

1 - Small Tomato (halved)

1 - Small Potato

1 - Large Capsicum (chopped into 1 inch pieces)

1 tsp - Jeera

1 tsp - Ginger and Garlic paste

2 inch - Cinnamon stick

1 tsp - Soy sauce (optional)

1 tsp - Tomato ketchup (optional)

1 tsp - Garam Masala

1 tsp - Chilli powder

Salt - as per taste

3 - 4 Cloves - Garlic

2 tbsp - Oil

Handful - Cilantro (for garnish)

Method

  1. Take 1 tsp oil in a kadai and saute the sliced onions for a minute.
  2. Blend the sauteed onions, tomato, ginger paste, cinnamon and cloves into a smooth paste using a blender.
  3. Wash, peel and chop potatoes into 1 inch cubes.
  4. Boil them with salt and water until they are cooked.
  5. Add the remaining oil in the kadai and add jeera.
  6. Add the capsicum pieces after the jeera seeds splutter.
  7. Add very little water, cover and cook until capsicum pieces change colour and become tender.
  8. To this, add the onion-tomato paste, soy sauce, tomato ketchup and the cooked potatoes.
  9. Add garam masala, chilli powder and salt.
  10. Add water if required and boil for 2-3 mins.
  11. Garnish with chopped cilantro and serve hot with puris/rotis or even rice.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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