Curried Capsicum Masala
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Green bell pepper – 1, large
  • Red bell pepper – 1, large
  • Yellow bell pepper – 1, large
  • Onion – 2, medium [about 1 & ½ cup sliced onions]
  • Curry leaves – 8 to 10
  • Green chilli – 2 [adjust as per your liking]
  • Mustard seeds – ½ tsp
  • Cumin seeds – 1 tsp
  • Coriander powder – 1 & ½ tsp
  • Turmeric powder – ¼ tsp
  • Red chilli powder – 1 tsp
  • Garam masala – 1 tsp
  • Cashew nuts – 8 to 10, roasted
  • Freshly chopped coriander leaves – ½ cup (optional)
  • Salt to taste
  1. Deseed and cut all the bell peppers into 1 inch chunks. Slice the onions thinly.
  2. Heat oil in a skillet and drop in the cumin and mustard seeds. Let them crackle for a minute. Then add the curry leaves. [Take care not to burn yourself as curry leaves splatters a lot when dropped in hot oil!]
  3. Next add the sliced onions and sauté them until soft and golden brown for about 10 minutes on medium heat.
  4. Add all the powdered spices – turmeric, coriander, red chilli and garam masala. Season with salt to taste. Add a splash of water and sauté the spices on high heat until oil resurfaces.
  5. Tip in the bell pepper chunks and give a good stir to mix all the spices with the bell peppers. Cover and cook for 5 minutes on low heat.
  6. In the meantime, dry roast the cashew nuts lightly and crush them into coarse powder. Set aside.
  7. Check if the capsicums are cooked but still retain a bite. Check and adjust the seasoning if necessary.
  8. Sprinkle the crushed cashew nuts and give a final mix.
  9. Scatter chopped coriander leaves and serve hot with chapatti (Indian flat bread).
Recipe by Flavor Quotient at