Capsicum Masala with Fenugreek

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2- Capsicums, cut and remove the seeds
  • Cumin -1 tsp
  • Groundnut - 1 tbsp
  • Til - 1.5 tsps
  • Fenugreek seeds- 1/2 tsp
  • Chilli powder - 1 tsp
  • Turmeric - 1 pinch
  • Garam masala- 1 tsp
  • Coriander powder - 1 tsp
  • Dry copra powder - 1 tbsp
  • Tamarind Juice - 2 tbsp
  • 2 - Onions, finely chopped
  • Oil- 3 -4 tbsp.

How to Make Capsicum Masala with Fenugreek

  • Heat oil in a pan and saute the groundnuts and set aside.
  • Now saute the til, cumin, fenugreek seeds, dry coconut powder, and the chopped onions separately.
  • Remove the skin of the groundnuts and keep aside.
  • Next grind the fried cumin, fenugreek seeds, peeled groundnuts, til, dry coconut powder into a fine powder and add turmeric, chilli powder, garam masala, coriander powder and grind them together
  • To this powder add the fried onions, tamarind juice, salt to taste, and grind it into a smooth paste
  • Now heat the oil in a kadai on a medium fire. Add a pinch of cumin, then the masala paste
  • Add the cut capsicum to this and mix gently so that masala spreads evenly onto the capsicum pieces.
  • Now cover the kadai with a lid and cook until the capsicum is tender
  • Serve hot