Capsicum Gravy Recipe
Capsicum Gravy is a mild creamy gravy made by cooking colored capsicum with coconut , nuts paste along with basic spices and herbs. Capsicum Gravy is a great side for roti, chapati, pulao, variety rice, plain rice etc. The combination of toasted sesame seeds, peanuts, and coconut gives it a subtle nutty taste that makes this gravy unique.
Servings2 people
Ingredients
- ½ cup capsicum
- 1 tablespoon onion
- ½ teaspoon red chilli powder
- ¼ teaspoon pepper powder
- ¼ teaspoon garam masala powder
- 2 teaspoon oil
- coriander leaves
- salt to taste
To Grind to a Paste:
- 3 teaspoon sesame seeds
- 1 tablespoon peanuts
- ½ tablespoon cashewnut
- ⅛ cup coconut
To Temper:
- ½ teaspoon oil
- ½ teaspoon jeera
Instructions
- Get all your ingredients ready first. Now dry roast sesame seeds till golden, set aside.
- Then toast peanuts until brown spots appear here and there, set aside to cool.
- Then toast coconut till there is no moisture content, do not let the color change, set aside to cool.
- Now add cashews and dry roast it 2 minutes and allow it to cool down.
- Transfer the ingredients to the mixer.
- Add little water and grind it a smooth paste, set aside.
- Now in a pan heat oil add capsicum and onion and fry for 3 minutes, set aside.
- Now in the same pan add little more oil and add jeera let it crackle.
- Then add the coconut paste , add little water and let it boil for 2mins.
- Then add red chilli and garam masala powder along with pepper powder. Add required salt.
- Add required water as it becomes thick. Check for salt and adjust at this stage.
- Simmer and let it boil for 5 minutes.
- Add toasted onion capsicum stir well.
- Now garnish with coriander leaves and switch off.
- Serve hot with rice or roti / phulka!
Notes
- Dry roast – Roast sesame seeds, peanuts, and coconut but not burnt – this brings out flavor and removes moisture.
- Adjust spice – This version is kid-friendly. If you like it spicy, add more red chili powder or a green chili while grinding.
- Consistency – The gravy thickens as it cools, so adjust water while reheating to keep it creamy and pourable.
- Use fresh coconut – For best taste, use fresh grated coconut. If not available, use desiccated coconut but dry roast it lightly.
- More flavor – A pinch of kasoori methi or a squeeze of lemon juice at the end can elevate the flavor profile.
Nutrition Facts
Capsicum Gravy Recipe
Amount Per Serving
Calories 124
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Trans Fat 0.02g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Sodium 52mg2%
Potassium 179mg5%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 2g2%
Protein 3g6%
Vitamin A 1425IU29%
Vitamin C 48mg58%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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