Saturday, June 23, 2018

Green Capsicum Masala

Recipe credit :

I have always done a simpler version of capsicum masala. This is a rich creamy gravy that goes well with all kinds of bread and even with ghee rice.


Dry Roast Items

15 pieces of cashew (I used almonds)
2tbs of coriander
2 tbs of ground nuts
1tsp cumin seeds

To be grinded
1 whole red onion - chopped
1 large ripe tomato - chopped
1 small piece cinnamon
2 cloves
3 cardamon pods

2 large green capsicum - chopped

1 tsp ginger garlic paste
1 bay leaf
1/2 tsp tumeric
1 tsp chilli powder
1tbs fenugreek leaves (I used coriander leaves instead)


  • Dry roast almonds, coriander seeds, groundnuts and cumin seeds.
  • Blend into fine paste the dry roast items with onions, tomato, cinnamon, cloves and cardamon pods with some water.
  • In a pan, heat some oil
  • Once hot, saute capsicum till soft but still crunchy. Set aside
  • In the same pan, add oil if needed, add bay leave and ginger garlic paste and saute till the raw smell is done.
  • Add in the blended paste and stir well on medium heat.
  • Cook till the oil starts to separate
  • Add the chilli powder, turmeric powder and salt to taste.
  • Mix well and cook for another 3-4minutes.  If you find it is very thick, add a little liquid to your preferred consistency.
  • Add the cook capsicum and coriander leaves.  Mix well and let it simmer for a few more minutes and it is ready.
  • Serve hot

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