Masala Capsicum Curry

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 4 capsicums (Medium to large)
  • 2 large Onions or 4 medium-sized Onions.
  • Four table spoons Oil.
  • Ginger - a small piece.
  • Tamarind pulp or paste.
  • Salt to taste.
  • 1/2 spoon Turmeric.
  • For Roasting and grinding (Masala Powder)-
  • 5 Red Chillies.
  • Sesame seeds - 1 and a 1/2 tbsps
  • Poppy seeds - 1 tbsp
  • Fried groundnuts (peanuts) - 1 cup
  • Dry grated coconut - 1 cup.
  • Cloves - 3 to 4
  • Cinnamon - a small strip.
  • Roast the above for a few minutes in a pan (Without Oil) and grind into a powder and keep aside.

How to Make Masala Capsicum Curry

  • Cut the onions (long pieces) and ginger (finely). Heat 2 tbsps of oil in a pan.
  • Fry the onions and ginger till half cooked.
  • Remove the fried onions and ginger from fire and blend them into a paste and keep aside.
  • Cook capsicum separately (either in a microwave or fry in oil).
  • Fry the onion and ginger paste now in two tbsps of oil.
  • When the onion paste is being cooked, add the ground masala powder.
  • Add salt, 1/2 spoon turmeric powder and 1/4 spoon red chilli powder. Let it simmer for a while.
  • Add 1 tbsp tamarind juice (if using paste, dilute it till it is equal to 1 tbsp). Exercise care here.
  • Add the cooked capsicum.
  • Remove from fire after about 10 minutes on medium heat. Serve with hot rice.