Capsicum Peanut Masala Recipe – Authentic Indian Curry

Last Updated on 2 months by Neha Deshmukh

Capsicum Peanut Masala Recipe – Authentic Indian Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, flavorful curry that doesn’t take forever to make. Well, look no further! This Capsicum Peanut Masala is a total winner. It’s a vibrant, slightly spicy, and incredibly satisfying dish that’s become a regular in my kitchen. I first stumbled upon a version of this while visiting my aunt in Andhra Pradesh, and I’ve been tweaking it ever since to get it just right.

Why You’ll Love This Recipe

This Capsicum Peanut Masala is seriously special. It’s packed with flavor thanks to the roasted peanut and sesame powder, and the capsicum (bell peppers) add a lovely sweetness. It’s also surprisingly quick to whip up – perfect for a weeknight meal! Plus, it’s a fantastic way to get a good dose of veggies. Honestly, it’s a hug in a bowl.

Ingredients

Here’s what you’ll need to make this amazing curry:

• 2 large green capsicums/bell peppers, pieces (about 300g)
• 1 large onion, piece (about 200g)
• 0.25 tsp ginger garlic paste (about 5g)
• 2 tomatoes, pieces (about 250g)
• 1 tsp red chili powder (about 5g)
• 0.25 tsp turmeric powder (about 2.5g)
• 1 tsp coriander powder (about 5g)
• 0.5 tsp kasuri methi (dried fenugreek leaves) (about 2.5g)
• 1.5 tsp roasted sesame seeds powder (about 7.5g)
• 1.5 tsp roasted peanuts powder (about 7.5g)
• Salt to taste
• Few curry leaves (about 10-12)
• 1 tbsp oil (about 15ml)
• Chopped coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients for a sec! The real stars here are the roasted peanut and sesame powder. Don’t skip roasting them – it makes all the difference. You can easily do this yourself in a dry pan for a few minutes until fragrant, or buy them pre-roasted.

I like to use green capsicums, but you can definitely mix it up with red or yellow for a more colorful dish. Spice levels vary a lot depending on where you are in India! My aunt used a lot of chili powder, but I’ve toned it down a bit for a more general palate. Feel free to adjust to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the chopped onions and curry leaves. Sauté until the onions turn translucent – about 3-5 minutes.
2. Now, add the ginger-garlic paste and sauté for another 3 minutes. You want to cook it until the raw smell disappears.
3. Time for the spices! Mix in the red chili powder, turmeric powder, coriander powder, and salt. Sauté for about a minute, stirring constantly so nothing burns.
4. Add the capsicum and tomato pieces. Fry uncovered for 7-8 minutes, until the vegetables start to soften.
5. Pour in 1 cup (240ml) of water. Cover the pan and simmer for 10-12 minutes on low-medium heat, until the gravy thickens to your liking.
6. Finally, stir in the peanut powder, sesame powder, and kasuri methi. Cook uncovered for another 5 minutes, stirring occasionally.
7. Garnish with fresh coriander leaves and serve hot with rice or rotis!

Expert Tips

• Don’t overcrowd the pan when frying the capsicum and tomatoes. Work in batches if needed to ensure they brown nicely.
• Kasuri methi has a really unique flavor – don’t skip it if you can help it! Rub it between your palms before adding it to release its aroma.
• If the gravy is too thick, add a splash of water. If it’s too thin, cook uncovered for a few more minutes.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: Want it milder? Reduce the red chili powder. Want it hotter? Add a pinch of cayenne pepper or some chopped green chilies. My friend, Priya, loves to add a finely chopped Serrano pepper for a real kick!
• Gluten-Free Option: This recipe is naturally gluten-free.
• Quick Weeknight Version: Use pre-cut vegetables to save time.

Serving Suggestions

This Capsicum Peanut Masala is fantastic with a side of fluffy basmati rice or warm rotis. A dollop of yogurt on the side can help cool things down if you’ve made it a bit spicy. It also pairs well with a simple dal and a fresh salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

• What type of capsicum is best for this recipe? Green capsicums are traditional, but feel free to use red or yellow for a sweeter flavor and a more vibrant color.
• Can I use store-bought peanut butter instead of peanut powder? While you can, the flavor won’t be quite the same. Peanut powder has a more concentrated peanut flavor. If you do use peanut butter, use about 2 tablespoons and reduce the amount of oil slightly.
• How can I adjust the thickness of the gravy? Add a splash of water to thin it out, or cook uncovered for a few more minutes to thicken it.
• What is kasuri methi and where can I find it? Kasuri methi is dried fenugreek leaves. You can find it at most Indian grocery stores, or online.
• Can this dish be made ahead of time? Yes! You can make it a day or two in advance. The flavors will meld together beautifully. Just reheat gently before serving.