Peanut Capsicum Recipe – Easy Indian Stir-Fry with Green Peppers

Last Updated on 2 months by Neha Deshmukh

Peanut Capsicum Recipe – Easy Indian Stir-Fry with Green Peppers

Hey everyone! If you’re looking for a quick, flavorful, and satisfying Indian stir-fry, you have to try this Peanut Capsicum recipe. It’s a dish I stumbled upon years ago, and it’s become a weeknight staple in my kitchen. Seriously, it’s that good – and surprisingly easy to make! It’s a wonderful blend of crunchy capsicum, nutty peanuts, and a warmly spiced gravy. Let’s get cooking!

Why You’ll Love This Recipe

This Peanut Capsicum is a winner for so many reasons. It’s ready in under 30 minutes, making it perfect for busy evenings. The combination of textures – the slight crunch of the capsicum and the roasted peanuts – is just divine. Plus, the spice blend is warm and inviting, without being overpowering. It’s a fantastic vegetarian option that even meat-eaters will adore!

Ingredients

Here’s what you’ll need to whip up this delicious dish:

• 1 Green capsicum
• 2 tbsp Cooking oil or butter
• ½ tsp Cumin seeds
• 1.5 to 2 tsp Red chilli powder (adjust to your spice preference!)
• 1 tbsp Coriander powder
• 1 tsp Garam masala powder
• ½ tsp Sugar
• As needed Salt & water
• Few drops Lemon juice
• 1 tbsp Cooking oil (for roasting peanuts)
• 3 tbsp Peanuts
• 1 inch piece Ginger
• 6 Garlic cloves
• 1 Big onion
• 2 Tomatoes

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Peanuts: Regional Variations & Roasting Tips
I prefer using the Indian peanuts, they have a distinct flavour. Roasting them really brings out their nutty goodness. Don’t skip this step! You can dry roast them in a pan, or even pop them in the oven for a few minutes.

Capsicum (Bell Pepper): Choosing the Right Color & Freshness
Green capsicum is traditional, but you can experiment with yellow or red for a slightly sweeter flavour. Look for firm, brightly coloured peppers with no soft spots.

Spice Blend: Understanding the Heat & Aroma
Red chilli powder is where you control the heat. Kashmiri chilli powder will give you colour with less spice. Garam masala is a blend of warming spices – you can find it pre-made, or make your own!

Oil/Butter: Impact on Flavor & Texture
I often use a mix of oil and a little butter for extra richness. Ghee would be amazing too, if you have it!

Water: Achieving the Perfect Gravy Consistency
Start with a little water and add more gradually until you reach your desired consistency. Remember, it will thicken as it simmers.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash and chop the green capsicum into bite-sized cubes. Set aside.
2. Heat 1 tbsp oil in a pan and roast the peanuts until they turn golden brown and their skins start to crackle. Remove and set aside to cool.
3. In the same pan, add chopped onion, ginger, and garlic. Sauté until the onions turn translucent and fragrant.
4. Add the tomato pieces and cook until they become soft and pulpy. Let it cool slightly, then blend it into a smooth paste.
5. Now, heat the remaining oil/butter in a kadai or deep pan. Add the cumin seeds and let them splutter – that’s where the flavour starts!
6. Add the capsicum cubes and sauté for 2-3 minutes. If you like a crunchier texture, remove them from the pan temporarily. I usually do this!
7. Pour in the peanut-onion-tomato paste and mix well.
8. Stir in the red chilli powder, coriander powder, garam masala, salt, and sugar. Cook for a few minutes until the raw aroma disappears. This is important for a well-rounded flavour.
9. Pour in water to achieve your desired gravy consistency. Simmer for about 5 minutes, or until the oil starts to separate from the gravy.
10. If you removed the capsicum earlier, add it back in now. Squeeze in a few drops of lemon juice and mix gently.
11. Garnish with fresh coriander leaves and serve hot with your favourite Indian bread or rice!

Expert Tips

Here are a few things I’ve learned over the years:

Roasting Peanuts for Maximum Flavor
Don’t overcrowd the pan when roasting peanuts. Roast in batches for even cooking.

Blending the Paste: Achieving Smoothness
A little bit of water helps the paste blend smoothly. If it’s still grainy, add a splash more.

Sautéing Techniques for Capsicum
Don’t overcook the capsicum! You want it to retain some of its crunch.

Spice Blooming: Releasing the Aromas
Cooking the spices in oil helps release their flavours. Don’t rush this step!

Adjusting Gravy Consistency
If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes.

Variations

Want to switch things up? Here are a few ideas:

Vegan Peanut Capsicum
Simply use oil instead of butter.

Gluten-Free Peanut Capsicum
This recipe is naturally gluten-free! Just double-check your garam masala blend to ensure it doesn’t contain any gluten-based ingredients.

Spice Level Adjustment (Mild, Medium, Hot)
Adjust the amount of red chilli powder to your liking. Start with less and add more as needed. My family prefers a medium spice level.

Festival Adaptation: Serving During Janmashtami or Ganesh Chaturthi
This dish is a wonderful addition to a festive thali! It’s simple, flavourful, and pairs well with other traditional dishes.

Serving Suggestions

This Peanut Capsicum is incredibly versatile!

Roti & Chapati Pairings
It’s fantastic with warm, freshly made roti or chapati.

Rice Combinations
Serve it with steamed rice or jeera rice for a complete meal.

Side Dish Ideas
A simple raita (yogurt dip) or a side salad complements this dish beautifully.

Storage Instructions

Refrigerating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing for Longer Storage
You can freeze this dish for up to a month. Thaw overnight in the refrigerator before reheating.

Reheating Instructions
Reheat gently on the stovetop or in the microwave. You may need to add a splash of water to loosen the gravy.

FAQs

What type of capsicum works best in this recipe?
Green capsicum is traditional, but you can use yellow or red for a slightly sweeter flavour.

Can I use store-bought peanut paste instead of making my own?
You can, but the flavour won’t be quite as fresh. If you do use store-bought paste, adjust the amount to taste.

How can I adjust the spice level of this dish?
Adjust the amount of red chilli powder. Kashmiri chilli powder offers colour with less heat.

What is garam masala, and can I substitute it?
Garam masala is a blend of warming spices. If you can’t find it, you can use a pinch of cinnamon, cardamom, and cloves.

Can this dish be made ahead of time?
Yes, you can make the paste ahead of time and store it in the refrigerator.

How do I prevent the capsicum from becoming mushy?
Don’t overcook it! Sauté it briefly and remove it from the pan if you prefer a crunchier texture.