Capsicum Masala Gravy


1 cup Green Bell Pepper (Capsicum) , cubed
1 Onion , chopped
2 Tomatoes , chopped
10 to 15 Cashew nuts
1 teaspoon Sesame seeds (Til seeds)
1 tablespoon Raw Peanuts
1 teaspoon Fenugreek Leaves ( Methi)
1 teaspoon Red chilli powder
1 teaspoon Coriander Powder
1/2 teaspoon Garam masala powder
Cooking oil , as required
1 teaspoon Ginger , grated
2 Green Chillies , chopped
1 Black cardamom
2 Bay leaves (patta)
1 teaspoon Turmeric powder
1/2 teaspoon Cumin seeds
2 Cloves
Salt , to taste

Capsicum Masala Gravy Recipe

To begin making the Capsicum Masala Gravy recipe, dry roast the peanuts, cashews and sesame seeds and set aside.

Add oil to the same pan. Add cloves, black cardamom and chopped onion and saute them till they turn light golden.

Add grated ginger and tomatoes and saute till they turn mushy.

Add salt, turmeric, red chilli powder, coriander powder, fenugreek leaves and mixed spice.

Saute till the mixture gets cooked well and begins to leave the sides.

Let it cool and then grind the peanuts, cashews, sesame seeds and onions tomatoes mixture together with little water to a smooth paste.

Heat oil in a wide pan. Add cumin seeds and bay leaves.

When the cumin begins to sizzle, add capsicum and green chillies and saute them till wilt off.

Pour the ground mixture, all the spice powders to adjust to your taste, water as needed and allow it to simmer till the gravy reaches the desired consistency and capsicum is cooked.

Do not over cook because over cooking will make the capsicums soggy. Switch off the flame and the Capsicum Masala Gravy is ready to be served.

Serve Capsicum Masala Gravy


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