Capsicum Kadhai Masala

Capsicum Kadhai Masala

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A Yummy recipe for Capsicum Lovers ! Trust me it taste soo good with Roti, Naan, Chapathi and Plain or Jeera Rice

Capsicum Kadhai Masala recipe - How to make Capsicum Kadhai Masala

Preparation Time:    Cooking Time:    Total Time:     Makes 2 to 4 servings


For The Gravy
2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
1 tbsp peanuts
2 tbsp sesame seeds (til)
1/2 tbsp poppy seeds (khus-khus)
2 whole dry kashmiri red chillies
6 to 7 cashewnuts (kaju)
2 tbsp fresh cream (optional)
2 tomatoes
1/2 inch cinnamon (dalchini) stick
1 cup dessicated coconut

Other Ingredients
3 to 4 capsicum (red or green)
1 potato
1 to 2 onions
1 bayleaf (tejpatta)
2-3 clove (laung / lavang)
1/2 tsp cumin seeds (jeera) (optional)
1 tbsp grated ginger (adrak)
oil for cooking
salt to taste
1/2 tsp turmeric power
1 tbsp chilli powder
1 tsp garam masala

for the gravy

    for the gravy
  1. First dry roast all the ingredients separately (peanuts, coriander seeds, cumin, cashew nuts, sesame, poppy seeds, red chillies, cinnamon stick and coconut) until you get the odour and let them cool for sometime.
  2. Later grind them into a fine powder due to the presence of coconut and sesame the powder gets sticky.
  3. After this take the raw tomatoes into the grinder and make a paste.
  4. Now take a pan, put some oil for frying, put the potatoes and fry till they turn light golden brown and keep it aside.
  5. Now in the same oil fry the capsicum till crisp and keep it aside.
  6. Now take a kadhai or pan put some oil when the oil gets heated put the bay leaf, cloves, cumin seeds then the onions and ginger garlic paste. Let the onions change colour.
  7. Later put the fried potatoes and capsicum.
  8. Add some salt and turmeric powder.
  9. Then put the raw tomato paste and cook for 2-3 min.
  10. Now put the masala powder we prepared add some water and cook for 5 min with the lid on
  11. Put the red chilli powder, garam masala, fresh cream and mix well cook for another 1-2 min.
  12. If the gravy thickens add some water.
  13. Top it with coriander and serve hot with roti or naan.