Capsicum Masala with Peanuts

Recipe by
Total Time:
30-45 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Capsicum Masala with Peanuts

  • For the paste (masala): Dry roast peanuts for a few minutes and deskin them
  • Dry roast cumin seeds, coriander seeds and red chillies separately and let them cool
  • Dry roast cinnamon, cloves and cardamom together and let them cool too
  • In a blender/mixer grind together peanuts, cumin seeds, coriander seeds, red chillies, cinnamon, cloves, cardamom, half portion of chopped onion, 1 tomato and cashew/almonds into a smooth paste adding water.
  • For gravy: In a pan, saute the remaining chopped onion till golden brown.
  • Add ginger-garlic paste and chopped tomatoes and fry till the tomatoes and onions are tender and soft.
  • Add chopped bell pepper/capsicum
  • Add turmeric powder, chilli powder, garam masala and fry for 4-5 minutes on medium heat.
  • Add the ground masala paste, salt and sugar and fry for 30-45 minutes on low to medium heat till oil separates on sides.
  • Once done, add coriander leaves while serving
  • Best served with phulkas, roti, naan and even hot white rice.