Capsicum Masala Curry

Capsicum or bell pepper sounds  like it tastes spicy but they are sweet. Capsicums are rich sources of antioxidants and vitamin C. Compared to green peppers, red peppers have more vitamins and nutrients. Green peppers are less sweet and slightly more bitter than yellow or orange peppers, with red bell peppers being the sweetest.

For day 2 of BM 34, I made Capsicum Masala curry. Made with very simple ingredients like peanuts, garam masala and onion paste. Tastes yummy with any spicy pulao, biryani, roti or naan.I this recipe I have used only green bell peppers.

We need:


Bell pepper / Capsicum  3
Peanuts roasted 3/4 cup
Onion  1 large
Cumin powder 1/4 spsp
Coriander powder 1/4 sp sp
Chili powder 1sp
Garam masala 1sp
Salt to taste
Chopped cilantro 1/4 cup
Ginger garlic paste 1/2 sp
Oil 5 sps


Method:


Roast peanuts, cool, remove skin and keep aside.
Gring roasted peanuts and onion into smooth paste.
Heat oil in a pan and add onion and peanut paste.
Also add ginger garlic paste, cover with lid  and cook.
Cook on low flame for 10 minutes.
Now add rest of the dry  masala  powders and cover to cook further for 2 to 3 minutes.
Meanwhile cut capsicum into medium pieces and fry in another pan with 1 spoon of oil.
Cook till 1/2 done.
Now add the fried capsicum into the gravy and cook further till oil appears on top.
Finally garnish with chopped cilantro and serve.


Check to see what my fellow bloggers are cooking for BM 34.


Tips:
Do not cook on high flame as the gravy sticks to the botton of the pan.
To avoid this place a flat plate on top of the cooking pan and add little water on top.
This way the masala wont burn.