Capsicum Masala Curry

A vibrant curry made with green, red, and yellow capsicums in a spiced onion-tomato gravy. This colourful dish is quick to make and works wonderfully as a side for chapati, phulka, or rice. The capsicums stay slightly crunchy for a pleasing texture contrast.

Ingredients

• 3 capsicums (one each green, red, yellow), cut into cubes
• 2 tbsp Precious cold pressed groundnut oil
• 1 tsp cumin seeds
• 2 onions, finely chopped
• 1 tbsp ginger-garlic paste
• 2 tomatoes, pureed
• 1 tsp turmeric
• 1.5 tsp red chilli powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1 tsp kitchen king masala or garam masala
• 2 tbsp fresh cream (optional)
• Salt to taste
• Coriander leaves for garnish

Step-by-Step Instructions

1. Heat oil in a pan over medium flame. Add cumin seeds and let them splutter.
2. Add onions and fry until golden brown.
3. Add ginger-garlic paste and cook for 2 minutes.
4. Add tomato puree and cook until oil separates.
5. Add all dry spice powders. Mix and cook the masala for 2 minutes.
6. Add capsicum cubes and toss to coat well in the masala.
7. Add 1/4 cup water and cover. Cook for 8-10 minutes, stirring once or twice.
8. Uncover – capsicums should be cooked but still slightly firm. Add salt.
9. Stir in fresh cream if using, for a restaurant-style richness.
10. Garnish with coriander leaves and serve immediately.

Written by

Suren

Suren is the co-founder of KN Agro Concepts and the creator of Precious cold-pressed oils. Based in Tamil Nadu, he has spent years working directly with traditional Mara Chekku wood-press artisans to bring authentic, chemical-free oils from Coimbatore to health-conscious families across India. He writes about cold-pressed oil, traditional Indian food practices, and the science of natural nutrition.

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