Capsicum Curry Veg Recipes of India You Must Try Today

Capsicum, commonly known as bell pepper, is a vibrant and versatile vegetable that features prominently in Indian cuisine. Known for its crunchy texture and slightly sweet flavor, capsicum adds a refreshing dimension to curries, balancing spices and providing a delightful bite.

Indian capsicum curry recipes celebrate this vegetable in diverse ways—from rich, creamy gravies to tangy tomato-based sauces, each region adding its unique flair.

Whether you are a seasoned cook or a beginner, these capsicum curry recipes bring the essence of Indian home cooking right to your kitchen. Packed with aromatic spices like cumin, coriander, and garam masala, these dishes are not only delicious but also nutritious and colorful.

Perfect for pairing with steamed rice or warm rotis, capsicum curries can be a standout meal or a hearty side. Let’s explore some amazing recipes that highlight capsicum’s natural charm in Indian cooking.

Why You’ll Love This Recipe

Indian capsicum curry recipes offer a wonderful blend of flavors that is both comforting and exciting to the palate. These recipes are:

• Easy to prepare with common pantry spices and fresh ingredients.
• Nutritious and wholesome, featuring vitamins A and C from capsicum along with protein-rich lentils or paneer in some versions.
• Versatile, suitable for vegans or vegetarians, and easily adaptable with your choice of spice level.
• Perfect for any meal, whether a quick weekday dinner or a festive gathering.

Plus, the vibrant colors and aromatic spices make these curries truly inviting and satisfying.

Ingredients

• 3 medium capsicums (bell peppers) – preferably mixed colors (green, red, yellow)
• 2 medium onions, finely chopped
• 2 medium tomatoes, pureed or finely chopped
• 1-inch piece of ginger, grated
• 3-4 garlic cloves, minced
• 2 green chilies, slit (adjust to taste)
• 2 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp garam masala
• 1 tsp red chili powder (optional)
• 1/2 cup fresh peas (optional)
• 2 tbsp oil (vegetable, mustard, or ghee)
• Salt, to taste
• Fresh cilantro (coriander leaves) for garnish
• 1/2 cup water or as needed
• 1 tsp dried fenugreek leaves (kasuri methi) (optional for extra aroma)

Equipment

• Heavy-bottomed pan or kadai
• Knife and chopping board
• Measuring spoons and cups
• Spatula or wooden spoon
• Blender or food processor (optional for tomato puree)
• Grater (for ginger)

Instructions

1. Prepare the capsicum: Wash the capsicums thoroughly. Remove the stems, seeds, and membranes. Cut them into medium-sized cubes or strips, depending on your preference.
2. Heat oil: In a heavy-bottomed pan or kadai, warm the oil over medium heat. Add the cumin and mustard seeds. Let them splutter.
3. Sauté aromatics: Add finely chopped onions and sauté until golden brown. This step is crucial as it forms the base of your curry.
4. Add ginger, garlic, and green chilies: Stir and cook for 1-2 minutes until fragrant.
5. Incorporate spices: Add turmeric, coriander powder, red chili powder (if using), and salt. Stir well and let the spices roast slightly for 30 seconds.
6. Add tomatoes: Pour in the pureed or chopped tomatoes. Cook until the oil starts to separate from the masala, indicating the base is ready.
7. Add capsicum and peas: Mix the chopped capsicum and peas into the pan. Stir to coat the vegetables with the masala.
8. Add water: Pour about 1/2 cup of water to create a curry consistency. Cover and simmer for 10-12 minutes on low heat, stirring occasionally. The capsicums should be tender but not mushy.
9. Finish with garam masala and kasuri methi: Sprinkle garam masala and crushed dried fenugreek leaves. Stir gently and cook for another 2 minutes.
10. Garnish and serve: Turn off the heat. Garnish with freshly chopped cilantro leaves. Serve hot with steamed basmati rice, roti, or naan.

Tips & Variations

“To enhance the flavor, roast the capsicum slightly before adding them to the curry. This adds a smoky depth to the dish.”

• For a richer curry, add 2 tablespoons of cream or coconut milk at the end of cooking.
• Try adding paneer cubes or cooked chickpeas for added protein and texture.
• Adjust the chili levels based on your heat tolerance. For a milder version, omit green chilies and red chili powder.
• Experiment with different capsicum colors for a colorful and visually appealing dish.
• Use a pressure cooker to speed up the cooking process—1 whistle is enough to cook the capsicum tender.

Nutrition Facts

Serving Suggestions

Capsicum curry pairs wonderfully with various Indian staples. For a traditional meal, serve it alongside basmati rice or jeera rice.

Soft, warm rotis or naan breads also complement the curry, allowing you to scoop up the flavorful gravy.

For a fusion twist, try serving the curry over quinoa or couscous for a modern, health-conscious plate. A side of cooling cucumber raita or a fresh salad balances the warm spices beautifully.

Looking for more delicious Indian vegetable dishes? Check out our Muthiya Kadhi Recipe and Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food for inspiration.

Conclusion

Capsicum curry recipes from India are a testament to how simple, wholesome ingredients can create rich, flavorful dishes that delight the senses. Their vibrant colors and fragrant spices make them a perfect addition to any meal, providing both nutrition and taste.

Whether you’re cooking for yourself or entertaining guests, these curries are sure to impress with their balance of heat, aroma, and texture. Plus, the ease of preparation means you can enjoy authentic Indian flavors without spending hours in the kitchen.

Don’t forget to explore other amazing recipes like Lamb Tenderloin Recipes or our unique Halibut Dip Recipe for diverse culinary experiences!

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