Capsicum Masala

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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)

How to Make Capsicum Masala

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

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