Capsicum masala gravy recipe, Capsicum gravy recipe

Capsicum masala gravy recipe – a rich and delicious gravy that goes well with roti,chapathi and pulao.I already posted a capsicum masala recipe earlier but this is a simple and version that you can make anytime.I love the flavour of capsicum in any dish slowly mittu is liking it too so apart from adding them to fried rice now I have started making this kind of dishes too.

This capsicum masala gravy recipe is one of the best gravies that I had experimented in the recent days, yes it was finger lickingly good thats what mittu said 🙂

Print Recipe

4.34 from 3 votes

Capsicum gravy recipe

Capsicum gravy recipe with the rich cashewnut and tomato base.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main Course, Side Dish

Cuisine: Indian

Servings2

AuthorSharmilee J

Ingredients

• 1/2 cup capsicum (cubed)
• 1/4 cup big onion (cubed)
• 2 medium sized tomatoes
• 2 tbsp broken cashews
• 1 tsp red chilli powder
• 1/2 tsp coriander powder
• 1/4 tsp garam masala powder
• 1/4 tsp kasoori methi
• salt to taste
• water - 1/2 cup
• 1/4 tsp sugar (optional)

To temper:

• 1 heaped tsp crushed garlic
• 1/2 tsp jeera
• 2 tsp oil

Instructions

• Soak cashews in hot water for few mins, then grind it to a fine paste.
• Puree tomatoes and set  aside. In a pan heat oil add capsicum and onion saute for 2mins,set aside.
• In the same pan add crushed garlic and jeera, let it crackle and saute for a minute.Then add tomato puree.
• Add red chilli powder,coriander and garam masala powders.Let it boil in low flame until raw smell leaves.
• It will take atleast 10-12mins for the raw smell to leave.Once raw smell leaves and the mixture is thick add salt and cashew paste.
• Dilute with little water and let the gravy boil.Add sugar.
• Finally add onion capsicum, cook for 2mins.Garnish with kasoori methi and switch off.

Notes

• If you like you can even add a tbsp of fresh cream at the last stage.
• I used color capsicum.

Steps to make capsicum gravy recipe:

1. Soak cashews in hot water for few mins, then grind it to a fine paste.
   
2. Puree tomatoes and set aside. In a pan heat oil add capsicum and onion saute for 2mins,set aside.
   
3. In the same pan add crushed garlic and jeera, let it crackle and saute for a minute.Then add tomato puree.
   
4. Add red chilli powder,coriander and garam masala powders.Let it boil in low flame until raw smell leaves.
   
5. It will take atleast 10-12mins for the raw smell to leave.Once raw smell leaves and the mixture is thick add salt and cashew paste.
   
6. Dilute with little water and let the gravy boil.Add sugar.
   
7. Finally add onion capsicum, cook for 2mins.Garnish with kasoori methi and switch off.
   

Serve with phulka or roti nan.

I loved the combo of soft phulkas with this gravy.I made this for our lunch and everyone at home loved it so much.

Food Advertising by

Food Advertising by