Capsicum Recipes Indian Vegetarian: Easy & Flavorful Ideas

Capsicum, commonly known as bell pepper, holds a special place in Indian vegetarian cooking. Its vibrant colors – red, yellow, green, and orange – not only add visual appeal to dishes but also bring a mild sweetness and crunch that complements a variety of spices and ingredients.

Indian cuisine celebrates capsicum in diverse ways, from simple stir-fries and stuffed delicacies to rich curries and snacks. Whether you’re a seasoned cook or a kitchen novice, capsicum recipes offer a delightful combination of health benefits and flavors that will elevate your meals.

Packed with vitamins, antioxidants, and fiber, capsicum is a versatile vegetable that’s easy to incorporate into everyday cooking.

In this blog post, we’ll explore some flavorful and easy Indian vegetarian capsicum recipes that highlight its versatility. From the classic stuffed capsicum to a spicy capsicum curry and a quick sabzi (vegetable stir-fry), these recipes are perfect for family dinners or festive occasions.

Plus, I’ll share tips on choosing the best capsicum, cooking techniques, and variations to suit your taste buds.

Why You’ll Love This Recipe

Capsicum recipes in Indian vegetarian cuisine are beloved for many reasons. Firstly, capsicum’s natural sweetness balances the bold spices frequently used in Indian cooking, creating harmonious flavors that appeal to all palates.

Secondly, these recipes are typically quick to prepare, making them ideal for busy weeknights or last-minute guests. Additionally, capsicum is incredibly nutritious, providing essential vitamins like C and A, which support immunity and skin health.

Finally, the versatility of capsicum means you can experiment with different colors and cooking styles, from dry stir-fries to saucy curries, making every meal exciting and colorful.

Ingredients

• 3 medium capsicums (mix of red, yellow, and green for color)
• 2 medium potatoes, boiled and mashed (for stuffed capsicum)
• 1 cup green peas (optional)
• 2 medium tomatoes, finely chopped
• 1 large onion, finely chopped
• 2-3 green chilies, slit
• 1 tbsp ginger-garlic paste
• 2 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 tsp coriander powder
• Salt to taste
• 2 tbsp oil (vegetable or mustard oil preferred)
• Fresh coriander leaves for garnish
• 1 tbsp lemon juice (optional)

Equipment

• Sharp knife for chopping capsicum and vegetables
• Cutting board
• Large frying pan or kadhai
• Mixing bowl for stuffing mixture
• Spoon or spatula for stirring
• Serving plate
• Measuring spoons for spices
• Stove or cooktop

Instructions

1. Prepare the capsicum: Wash capsicums thoroughly, cut off the tops, and remove seeds and membranes carefully to create hollow bell peppers for stuffing. If making a curry or sabzi, chop capsicum into bite-sized pieces.
2. Make the stuffing (for stuffed capsicum): In a mixing bowl, combine boiled mashed potatoes, green peas, half the chopped onions, green chilies, turmeric powder, red chili powder, coriander powder, garam masala, salt, and a squeeze of lemon juice. Mix well until all ingredients are well combined.
3. Sauté the onions and tomatoes: Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add the remaining onions and sauté until translucent. Add ginger-garlic paste and cook for 1-2 minutes until fragrant.
4. Add tomatoes and spices: Stir in chopped tomatoes, turmeric, red chili powder, coriander powder, and salt. Cook until tomatoes soften and oil starts separating from the masala, about 5-7 minutes.
5. For stuffed capsicum: Stuff the capsicums with the potato mixture. Place them upright in the pan with the tomato-onion masala. Cover and cook on low heat for 15-20 minutes until capsicums are tender but hold their shape.
6. For capsicum curry or sabzi: Add chopped capsicum to the tomato-onion masala. Mix well and cook uncovered for 10-12 minutes until capsicum is cooked but still slightly crisp. Sprinkle garam masala and mix well.
7. Garnish and serve: Garnish with freshly chopped coriander leaves. Serve hot with roti, paratha, or steamed rice.

Tips & Variations

“For extra flavor, roast the capsicum over an open flame or under a broiler until slightly charred before cooking. This adds a smoky depth to your dish.”

• Use a mix of colored capsicums to brighten up the dish and enhance flavor complexity.
• Try stuffing capsicums with paneer (Indian cottage cheese) mixed with spices for a protein-rich variation.
• Add other vegetables like carrots, beans, or mushrooms to the curry for more texture and nutrition.
• For a richer curry, add a splash of coconut milk or cashew paste towards the end of cooking.
• If you prefer a dry sabzi, cook capsicum on high heat to retain crunchiness.

Nutrition Facts

Serving Suggestions

Serve your capsicum dish hot alongside traditional Indian breads like paratha or soft roti. It also pairs wonderfully with steamed basmati rice or jeera rice for a wholesome meal.

To balance the spicy and tangy flavors, accompany the dish with a cooling cucumber raita or a fresh salad. For festive occasions, garnish with a squeeze of lemon and a sprinkle of fresh coriander to brighten the presentation.

Conclusion

Indian vegetarian capsicum recipes are a vibrant and delicious way to bring more vegetables to your table. The versatility of capsicum allows you to enjoy it in stuffed preparations, curries, or quick stir-fries that are packed with flavor and nutrition.

These dishes are not only easy to prepare but also offer a colorful and wholesome addition to your meals. Whether you’re cooking for family or entertaining guests, capsicum recipes provide a perfect balance of taste, texture, and health benefits.

Don’t hesitate to experiment with spices and accompaniments to make these dishes uniquely yours.

For more diverse and exciting recipes, you might enjoy exploring our Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food or the flavorful Muthiya Kadhi Recipe. For a refreshing dessert, try our delightful Lemon Straws Recipe.

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