Capsicum Masala Veg Recipes Of India You Must Try

Capsicum, commonly known as bell pepper, is a vibrant and versatile vegetable that holds a special place in Indian kitchens. Packed with flavor and nutrition, capsicum masala dishes combine the sweet crunch of bell peppers with aromatic spices to create comforting and flavorful vegetarian meals.

These recipes are perfect for those who want to enjoy a hearty, healthy dish that can be served with roti, rice, or even as a side for your main course.

In this blog post, we will explore some delightful Indian capsicum masala vegetable recipes that bring together the essence of traditional spices and the freshness of garden vegetables. Whether you’re a seasoned cook or a beginner, these recipes are straightforward, bursting with flavor, and guaranteed to impress your family and guests.

Why You’ll Love This Recipe

Capsicum masala veg recipes are a wonderful way to incorporate more vegetables into your diet without compromising on taste. The combination of colorful bell peppers with other vegetables and spices makes for a visually appealing and nutritious meal.

These recipes are:

• Rich in vitamins like A and C from capsicum
• Customizable with a variety of vegetables and spice levels
• Perfect for meal prep as they reheat well
• Quick and easy to make on busy weeknights
• Suitable for vegetarians and vegans with simple dairy-free options

Plus, the warm, spiced flavors are a comforting reminder of home-cooked Indian meals, making these recipes a must-try for anyone who loves authentic Indian cuisine.

Ingredients

• 2 large capsicums (bell peppers), preferably one red and one green, chopped
• 1 medium onion, finely chopped
• 2 medium tomatoes, pureed or finely chopped
• 1 cup mixed vegetables (carrots, beans, peas, cauliflower, etc.)
• 2 green chilies, slit (adjust to taste)
• 1 tablespoon ginger-garlic paste
• 2 tablespoons oil (vegetable or mustard oil)
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• 1/2 cup water (optional, for gravy)

Equipment

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

Instructions

1. Prepare the vegetables: Wash and chop the capsicums into medium-sized cubes. Chop the onion finely and puree or finely chop the tomatoes. Prepare the mixed vegetables by chopping them into bite-sized pieces.
2. Heat oil: In a heavy-bottomed pan or kadai, heat the oil over medium heat. Add cumin seeds and let them splutter.
3. Sauté onions and chilies: Add the finely chopped onions and green chilies. Sauté until the onions turn translucent and start to brown slightly.
4. Add ginger-garlic paste: Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
5. Cook tomatoes: Add the tomato puree or chopped tomatoes. Cook on medium heat until the oil starts separating from the masala, about 5-7 minutes.
6. Spice it up: Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the spices with the tomato-onion mixture for 2-3 minutes.
7. Add vegetables: Add the chopped capsicum and mixed vegetables. Stir well to coat with the masala.
8. Simmer: Pour in about 1/2 cup water if you prefer a gravy-style dish, or skip for a dry curry. Cover and cook on low heat for 10-12 minutes, stirring occasionally, until the vegetables are tender but not mushy.
9. Finish with garam masala: Once the vegetables are cooked, sprinkle garam masala and stir gently. Cook for another 2 minutes.
10. Garnish and serve: Turn off the heat and garnish with fresh coriander leaves. Serve hot with roti, paratha, or steamed rice.

Tips & Variations

“To bring out the smoky flavor, you can char the capsicum pieces on an open flame before adding them to the curry.”

• Make it vegan: Use oil instead of ghee and avoid dairy toppings.
• Adjust spice level: Add more or fewer green chilies and red chili powder based on your heat tolerance.
• Add nuts: Cashews or peanuts can be added for a crunchy texture.
• Try with paneer: Add cubes of paneer (Indian cottage cheese) for a protein boost and richer taste.
• Use different capsicums: Try yellow or orange bell peppers for a sweeter taste and more color.
• Make it gravy-style: Add more water or a splash of coconut milk or cream for a luscious curry.

Nutrition Facts

Serving Suggestions

Capsicum masala veg is incredibly versatile and pairs beautifully with many Indian staples:

• Serve with hot roti or paratha for a satisfying meal.
• Enjoy alongside steamed basmati rice or jeera rice for a comforting plate.
• Pair it with dal (lentil soup) and a side of yogurt or raita for a balanced meal.
• Use it as a flavorful filling for stuffed parathas or wraps.

For more exciting vegetarian recipes, check out our Muthiya Kadhi Recipe or explore our Low Fodmap Appetizer Recipes for healthy starters. If you love experimenting with vegetables, our Harvest Hash Recipe is a must-try!

Conclusion

Capsicum masala veg recipes are a vibrant and delicious way to enjoy the bounty of Indian spices and fresh vegetables. These dishes not only bring color and flavor to your table but also provide a wholesome and nutritious meal that caters to vegetarians and vegans alike.

Whether you prefer a dry stir-fry or a saucy curry, the combination of tender capsicum and mixed vegetables cooked in a fragrant masala is sure to become a family favorite.

With simple ingredients and easy-to-follow steps, these recipes are perfect for everyday meals or special occasions. So next time you’re wondering what to cook for dinner, give capsicum masala veg a try — it’s comfort food with a spicy Indian twist!

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