CAPSICUM MASALA RECIPE | BELL PEPPER MASALA | SIDE DISH FOR ROTI

Capsicum we generally add for paneer gravies or other onion tomato based gravies. We make south indian style Sambar with Capsicum too. I have already posted a Capsicum dry curry too. This recipe was published in the Aval Vikatan Supplement book which i contributed 3 months back. A very easy and rich gravy with capsicum and a perfect side dish for roti too.
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• Phulkas
• Plain paratha
• Lachha Paratha

Ingredients

  Preparation Time : 15 mins | Cooking Time : 25 Mins |   Serves :3-4

     Bell Pepper | Capsicum(all colours)   1 Cup
     Onion    1
     Tomato   1
     Red chilli powder   1/2 tsp
     Ginger Garlic paste   1 tsp
     Oil    3 tsp
     Garam masala    1/4 tsp
     Salt   to taste
  To roast and Grind
   Cumin seed   1/4  tsp
   Coriander Seeds    1/2 tsp
   Cinnamon    1 small stick   
   Cashew nuts  6-8

Method:

• In a pan add little oil and saute the onion and tomato for few minutes and allow this to cool.
• Dry roast the ingredients given under "roast and grind".
• Cut the capsicum into big cubes.

• Grind both together into a fine paste.
• In a pan add oil and add  ginger garlic paste.
• Cook in a low flame till the raw smell goes.

• Add the ground masala, red chili powder, salt and garam masala and cook for few minutes.
• Add the cubed capsicum and mix well.

• Add half cup of water or little more to bring it to the gravy  consistency.
• Boil this for few minutes and switch off the flame. You can either add kasoori methi or coriander leaves for garnishing.

• Serve hot with phulkas | parathas.

Notes:

• Always ensure that the Capsicum should not be over cooked and let this be crunchy.
• If you want the gravy to be more richer, you can add 2 tblsp of fresh cream in the last.
• While dry roasting the masala, be careful not to get it burnt, else it will spoil the taste.

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