Capsicum Masala with Peanuts

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 4 - green bell pepper, cut into 1 inch cubes
  • 2 - onions, finely chopped
  • 1 - tomato, finely chopped
  • 2 tsp - peanuts, dry roasted and skinned
  • 1 tbsp - cumin seeds
  • 1 tbsp - coriander seeds
  • 6-7 - dry red chillies
  • 1 small - cinnamon stick
  • 4 - cloves
  • 2 - cardamom
  • 1/2 tsp - ginger-garlic paste
  • 1/2 tsp - turmeric powder
  • 1 tsp - red chilli powder
  • 1/2 tsp - garam masala
  • 2-3 tbsp - cashew/almonds, chopped/sliced
  • Salt to taste
  • 1/2 tsp - sugar

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.