Capsicum Masala recipe

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Unknown on 21:44

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Capsicum Masala recipe

Capsicum masala is tastes great with roasted cumin powder, coriander powder and with sesame seeds. These masala’s provides delightful and palatable experience to taste buds. Capsicum masala curry is easy to make. Green Pepper is a such a versatile vegetable that you can use it in way or form. It goes well in salad, as a topping, wraps, making curry. This one is an easy and simple way of cooking with capsicum. Add chopped capsicum with a range of Indian spices to prepare a lip smacking capsicum masala recipe. Capsicum masala, a spicy recipe made so easy to prepare! These capsicum masala tastes great with Chapatti, parantha and just other side dish with rice, it also makes great substitute to carry in Tiffin box. No need to add extra water because salt help to release moisture from capsicum and it cooked in its own juice. Capsicum is a very delectable vegetable so you not need to over heat it. you can use slow flame cooking. Green pepper is slightly bit off red pepper and yellow pepper. So when u make green pepper it turns out excellent. The combination of cumin seeds and mustard seeds is fantastic, seasoning and fabulous. Add few drops of lemon juices after all the procedure done or capsicum masala is ready. Its really tastes great and healthy masala subzi.

Ingredients:

• 2 big capsicums (cut into length wise)
• 2 onions (grated or chopped )
• 2 tsp ginger garlic paste
• 2 green chilies (finely chopped)
• 2 tbsp tomato puree
• 1 tbsp sesame seeds
• 1 tsp cumin seeds
• 1/2tbsp peanuts
• 1/2 tbsp coconut powder
• 1 tsp roasted coriander powder
• 1 tsp roasted cumin powder
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tbsp Ginger, garlic paste
• 1/2 tsp mustard seeds
• 1 tsp fenugreek seeds
• Few curry leaves
• 1 tsp sugar
• 1 tsp fresh lemon juice
• 3 tbsp oil
• Salt to taste
• 1 tsp finely chopped coriander leaves

Directions:

• Dry roast peanuts, coriander, sesame seeds and dry coconut. Grind them into a fine paste and keep separate.

• In a pan heat the oil and stir fry the capsicum pieces for 2 -3 minutes. The capsicum should not lose its crunch. Take out and keep separate.

• Now in the remaining oil add mustard seeds, cumin seeds, fenugreek seeds and curry leaves and ginger- garlic paste. When mustard seeds starts to splutter add grated onion, chopped green chilies and ginger garlic paste.

• Saute for some time add turmeric powder, roasted cumin powder and red chili powder.

• Fry the masala and then add peanut sesame paste. Saute it again with the continuous stirring until the oil separates from it.

• Now add tomato puree, salt, and sugar. Cook for 5 minutes and then add garam masala and 1/2 cup of water. Cook till the gravy thicken.

• Then add the lemon juice and the stir fried capsicum. Cook for another minute or two and then dish out.

• Garnish it with the coriander leaves. Serve hot with chapatti,

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Capsicum Masala recipe