Capsicum Masala Dry Curry Recipe

Recipe By Slurrp

Capsicum Masala Dry Curry is a flavorful and spicy dish made with bell peppers, onions, and a blend of aromatic spices. The dish is quick and easy to prepare, making it a perfect side dish for roti or rice. The capsicum is sautéed until tender and then cooked with a masala paste, giving it a rich and tangy flavor. This dry curry is a great way to enjoy the natural sweetness and crunchiness of capsicum.

4.7
17 Rating -
Rate
Vegdiet
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
Capsicum Masala Dry Curry
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Ingredients for Capsicum Masala Dry Curry Recipe

  • 1/2 Capsicums, Chopped
  • 1/4 Onion, Finely Chopped
  • 1/2 teaspoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • 0.13 teaspoon Cumin Seeds
  • 0.13 teaspoon Mustard Seeds
  • as required A Few Curry Leaves
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/2 tablespoon Peanuts
  • 1/4 tablespoon Sesame Seeds
  • as needed Fresh Coriander Leaves For Garnish

Directions: Capsicum Masala Dry Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves.
  • STEP 2.Add chopped onions and sauté until golden brown.
  • STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
  • STEP 4.Add chopped capsicum and salt. Mix well and cook until capsicum is tender.
  • STEP 5.In a separate pan, dry roast peanuts and sesame seeds. Grind them into a coarse powder.
  • STEP 6.Add the ground powder to the capsicum mixture and mix well.
  • STEP 7.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

  • You can add other vegetables like carrots or potatoes to make it more nutritious.
  • Adjust the spice level according to your preference.
  • Make sure to cook the capsicum until it is tender but still retains its crunchiness.

Storage and Serving

  • This capsicum masala dry curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat it in a pan or microwave before serving.
  • Serve it as a side dish with roti, naan, or rice.
Nutrition
value
30
calories per serving
2 g Fat1 g Protein2 g Carbs3 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    1g
  • Carbs
    2g
  • Fiber
    3g

MacroNutrients

  • Carbs
    2g
  • Protein
    1g
  • Fiber
    3g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    23mg
  • Iron
    2mg
  • Vitamin A
    535mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    27mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    12mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    34mg
  • Manganese
    < 1mg
  • Phosphorus
    22mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp