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    Home » Recipes » gravy » Capsicum Butter Masala | Capsicum curry

    Capsicum Butter Masala | Capsicum curry

    Posted on Sep 2, 2022 · Last Updated on Sep 2, 2022 by sharmila kingsly

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    Capsicum curry or capsicum butter masala is creamy gravy perfect for some roti or any pulao. Tri-color Capsicum is cooked in an onion tomato based Masala to perfection.

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    Capsicum curry

    Capsicum Butter Masala Recipe | Capsicum Gravy recipe with Step by step photos. Capsicum butter masala is creamy gravy perfect for some roti or any pulao. In this recipe, capsicum is cooked in an onion tomato masala along with spices. Finally, a dash of fresh cream is added which makes the gravy really rich and delicious. It pairs very well with naan, roti or phukla. If some leftover capsicum is there, just give a try and prepare this rich and delicious gravy.

    Jump to:
    • Capsicum Curry
    • Ingredients
    • How to make Capsicum Curry
    • Tips & Variations
    • Storage Options
    • Serving Suggestions
    • Similar Recipes
    • 📖 Recipe

    Capsicum Curry

    Capsicum or Bellpepper is a wonder vegetable. It goes well with anything and everything. You can easily add them to biryani, or pulao. It also blends beautifully when cooked along with other vegetables.

    Bell peppers are available in different colors and I used a mix of three colors. Yes, we like a rainbow in our food.

    Ingredients

    Bell pepper - Base of the capsicum masala recipe. You may use any 1 color and 3 as you prefer. Cube them and then use them.

    Onion - We use red onions. I am using them for making the onion tomato paste and the curry.

    Tomato - Use ripe and juicy tomatoes.

    Spice powders - Use a mix of Indian spice powders. They indeed add a lot of flavors to the curry.

    Cashewnuts - Used for richness and a creamy base.

    Salt and sugar - Both are added to bring a balance to the curry.

    Cream - Use fresh cream. I am using the homemade cream that I collected from milk malai.

    Kasoori Methi - We usually add dried fenugreek leaves for all the makhani-type curries. They bring a lot of flavors.

    How to make Capsicum Curry

    1.Soak the cashew nuts in hot water for 15 mins. In a pan add 1 tbsp of butter, and let it melt. To this add chopped onions and saute till glossy

    2. Next, add in ginger garlic paste and cook till the raw smell leaves.

    3. Next, add in tomatoes and cook til they are soft.

    4. Now add the spice powders. I am using chili powder, coriander powder, Garam Masala, Cumin Powder, and turmeric powder.

    5. Combine and cook for 2 mins. Let the raw smell leave. Now switch off the flame and allow them to cool down.

    6. Once it cools, transfer to a blender and pulse for few times. To this add the soaked cashew nuts and blends them into a fine puree. Add little water if needed to grind.

    7. Now heat another pan with 1 tbsp of butter and let it melt. Add cubed onion and saute for 2 mins.

    8. Next, add in the chopped capsicum and saute for 5 mins in medium flame or until they are soft.

    9. Now add in the blended tomato onion masala. Add water and bring to a curry consistency. Cook for a few mins on a low flame.

    10. Next, add in the required salt and sugar. Mix well. Finally, add fresh cream.

    11. Cook in a low flame for a few mins and then switch off. Finally, garnish with dried kasoori methi.

    Delicious Capsicum Curry is ready to serve.

    Capsicum curry

    Tips & Variations

    • You may use any color of capsicum as per availability or just go with one. I am using red, yellow, and green colors as my kids love the pop of colors in the food.
    • You can also mix other vegetables like carrot, beans, cauliflower, Potato, or sweet corn. Or even paneer or tofu. It will be a lovely loaded vegetable curry.
    • For a vegan capsicum curry, you may use coconut cream instead of the regular dairy cream

    Storage Options

    This capsicum masala curry is meal prep friendly. You can make the onion tomato base as a part of your meal prep and store them in the fridge for up to 4 days. You can freeze them for up to 3 months.

    Just before cooking, you can take it from the freezer and then use it. Heat a pan with butter and then cook the capsicum and add the frozen masala paste. It comes to room temperature quickly and makes a delicious curry. Adjust the salt and spice as you prefer and the curry gets done in less than 10 mins.

    Serving Suggestions

    Capsicum curry goes well with roti, pulao, or any flatbreads. My favorite combination is my Garlic Naan. Naan along with capsicum butter masala, with some raw onion and lemon wedges on the side, is like the perfect food.

    It also goes well with Jeera Rice or Coconut milk pulao.

    Similar Recipes

    • Rajma Masala Recipe | Punjabi Rajma Masala | Red Kidney Beans Curry
    • Butternut Squash and Chickpea Curry
    • Instant Pot Peas Curry | Green Peas Curry
    • Dahi Paneer Gravy | Paneer Yogurt Curry

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates from me.

    📖 Recipe

    Capsicum curry
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    5 from 2 votes

    Capsicum Butter Masala | Capsicum Gravy

    Capsicum butter masala is creamy gravy perfect for some roti or any pulao. Tri-color Capsicum is cooked in an onion tomato based Masala.
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Gravy
    Cuisine: Indian
    Servings: 4
    Calories: 128kcal
    Author: sharmila kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Ingredients

    • 2 Onion
    • 3 Tomato
    • 10 Cashew nuts
    • ¼ tsp Turmeric powder
    • 1 tbsp Kashmiri Chilli powder
    • ½ tsp Coriander powder
    • 1 tsp Garam Masala
    • ½ tsp Cumin Powder
    • 2 tbsp Butter
    • 1.5 cup Capsicum cubed
    • 1 cup Water
    • Salt as needed
    • ½ tsp Sugar
    • ¼ cup Fresh cream
    • 1 tbsp Kasoori Methi crushed

    Instructions 

    • Soak the cashew nuts in hot water for 15 mins. In a pan add 1 tbsp of butter, and let it melt. To this add chopped onions and saute till glossy
    • Next, add in ginger garlic paste and cook till the raw smell leaves.
    • Next, add in tomatoes and cook til they are soft.
    • Now add the spice powders. I am using chili powder, coriander powder, Garam Masala, Cumin Powder, and turmeric powder.
    • Combine and cook for 2 mins. Let the raw smell leaves. Now switch off the flame and allow them to cool down.
    • Once it cools, transfer to a blender and pulse for few times. To this add the soaked cashew nuts and blends them into a fine puree. Add little water if needed to grind.
    • Now heat another pan with 1 tbsp of butter and let it melt. Add cubed onion and saute for 2 mins.
    • Next, add in the chopped capsicum and saute for 5 mins in medium flame or until they are soft.
    • Now add in the blended tomato onion masala. Add water and bring to a curry consistency. Cook for a few mins on a low flame.
    • Next, add in the required salt and sugar. Mix well. Finally, add fresh cream.
    • Cook in a low flame for a few mins and then switch off. Finally, garnish with dried kasoori methi and serve.

    Video

    Notes

    · Goes well with Roti, pulao, or naan
    · Garnish with coriander leaves if you prefer.

    Nutrition

    Calories: 128kcal | Carbohydrates: 11.8g | Protein: 2.2g | Fat: 8.9g | Saturated Fat: 4.6g | Cholesterol: 18mg | Sodium: 53mg | Potassium: 286mg | Fiber: 2.3g | Sugar: 6.1g | Calcium: 30mg | Iron: 1mg
    Keyword Capsicum Butter Masala, Capsicum Gravy
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.

    Note: This post is originally from 2018. I have updated with new Recipe card, Pictures and video now.

    « Black Beans Quesadilla
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    Comments

    1. Ruxana Gafoor

      July 07, 2018 at 2:55 pm

      Looks delicious,loved that gravy..

      Reply

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