Capsicum Onion Masala Recipe – Easy Indian Gravy for Roti

Last Updated on 4 months by Neha Deshmukh

Capsicum Onion Masala Recipe – Easy Indian Gravy for Roti

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting Indian gravy that comes together quickly. This Capsicum Onion Masala is exactly that – a vibrant, flavourful dish that’s perfect with roti, rice, or even paratha. I first made this when I was craving something simple yet satisfying, and it’s become a regular in my kitchen ever since. Let’s get cooking!

Why You’ll Love This Recipe

This Capsicum Onion Masala is a winner for so many reasons. It’s incredibly easy to make, even if you’re new to Indian cooking. The combination of sweet capsicum and onions in a rich, spiced gravy is just divine. Plus, it’s a fantastic way to use up veggies you already have on hand! It’s a truly versatile dish that’s sure to become a family favourite.

Ingredients

Here’s what you’ll need to whip up this delicious Capsicum Onion Masala:

• 1/2 cup capsicum (cubed) – about 75g
• 1/4 cup big onion (cubed) – about 50g
• 2 medium sized tomatoes
• 2 tablespoons broken cashews – about 30g
• 1 teaspoon red chilli powder
• 1/2 teaspoon coriander powder
• 1/4 teaspoon garam masala powder
• 1/4 teaspoon kasoori methi
• To taste salt
• 1/2 cup water – about 120ml
• 1/4 teaspoon sugar (optional) – about 5g
• 1 heaped teaspoon crushed garlic
• 1/2 teaspoon jeera (cumin seeds)
• 2 teaspoons oil – about 10ml

Ingredient Notes

Let’s talk ingredients! A few little things make a big difference in this recipe.

• Cashews: Don’t skip the cashews! They add a beautiful richness and creaminess to the gravy. Soaking them briefly makes them blend into an ultra-smooth paste.
• Kasoori Methi: This dried fenugreek leaf is magic. It adds a unique, slightly smoky aroma that’s so characteristic of North Indian cuisine. A little goes a long way!
• Spice Balance: I love the balance of heat from the red chilli powder with the warmth of the coriander and garam masala. Feel free to adjust the chilli powder to your liking – more if you like it spicy, less if you prefer a milder flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those cashews ready. Soak them in hot water for about 5 minutes. This softens them up for a super smooth paste. Then, drain the water and grind them into a smooth paste.
2. Next, blend the tomatoes into a puree. Set this aside – it’s the base of our flavourful gravy.
3. Heat the oil in a pan over medium heat. Add the cubed capsicum and onion and sauté for about 2 minutes, until they start to soften. Remove them from the pan and set aside.
4. In the same pan, add the crushed garlic and cumin seeds. Sauté for a few seconds until they become fragrant – this is where the magic starts!
5. Now, pour in the tomato puree, red chilli powder, coriander powder, and garam masala. Lower the heat and simmer for 10-12 minutes, stirring occasionally, until the raw smell of the spices disappears.
6. Add salt and the cashew paste to the pan. Mix well, then add water to adjust the consistency of the gravy. Bring it to a gentle boil.
7. If you like a touch of sweetness, stir in the sugar. Then, add the sautéed capsicum and onion back into the gravy. Cook for another 2 minutes, allowing the flavours to meld together.
8. Finally, crush the kasoori methi between your palms to release its aroma and sprinkle it over the masala as a garnish. Serve hot with roti or rice!

Expert Tips

• Don’t overcrowd the pan when sautéing the capsicum and onion. Work in batches if necessary to ensure they brown nicely.
• Simmering the tomato puree for a good 10-12 minutes is key to developing a rich, flavourful gravy.
• Taste and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• My Family’s Favourite: My kids love it when I add a spoonful of cream at the very end for extra richness.
• Add Some Protein: Throw in some paneer (Indian cheese) or chickpeas for a more substantial meal.
• Spicy Kick: For a real heat boost, add a pinch of cayenne pepper or a finely chopped green chilli.

Vegan Adaptation

This recipe is easily made vegan! Simply omit the optional sugar, or substitute it with maple syrup or agave nectar.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just be sure to serve it with gluten-free roti or rice.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the red chilli powder to 1/2 teaspoon or omit it altogether.
• Spicy: Increase the red chilli powder to 1.5 teaspoons or add a pinch of cayenne pepper.

Quick Weeknight Version

Short on time? Use store-bought tomato puree and cashew paste to speed things up. It won’t be quite as flavourful, but it’ll still be delicious!

Serving Suggestions

This Capsicum Onion Masala is incredibly versatile. Here are a few of my favourite ways to serve it:

• With hot, buttered roti – a classic pairing!
• Alongside fluffy basmati rice.
• Served with paratha for a hearty meal.
• As part of a larger Indian thali (platter).

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.

FAQs

What type of roti or rice pairs best with Capsicum Onion Masala?

I love it with whole wheat roti or fluffy basmati rice. But honestly, any Indian bread or rice will do!

Can I make this dish ahead of time?

Yes! You can make the gravy ahead of time and store it in the refrigerator for up to 2 days. Just add the sautéed capsicum and onion when you’re ready to serve.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little more water. If it’s too thin, simmer it for a few more minutes to allow it to reduce.

What is Kasoori Methi and can I substitute it?

Kasoori Methi is dried fenugreek leaves. If you can’t find it, you can substitute it with a pinch of dried oregano, but the flavour won’t be quite the same.

Can I use cashew butter instead of whole cashews?

Yes, you can! Use about 2 tablespoons of cashew butter and mix it with a little warm water to create a paste.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments how it turns out for you. Happy cooking!