Capsicum & Peanut Sabzi Recipe – Easy Indian Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Capsicum & Peanut Sabzi Recipe – Easy Indian Stir-Fry

Hey everyone! If you’re looking for a quick, flavorful, and satisfying Indian side dish, you have to try this Capsicum and Peanut Sabzi. It’s a staple in my house – seriously, I make it at least once a month! It’s perfect with chapatis, rice, or even as part of a larger Indian thali. It’s one of those recipes that just feels like home.

Why You’ll Love This Recipe

This Capsicum & Peanut Sabzi is a winner for so many reasons. It’s incredibly easy to make, ready in under 30 minutes, and uses ingredients you probably already have in your pantry. The combination of crunchy capsicum (bell peppers) and the nutty flavor of roasted peanuts is just divine. Plus, it’s a fantastic way to sneak in some extra veggies!

Ingredients

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

• 2 big Capsicum (Bell Peppers)
• 1 big Onion
• 2 tbsp Oil
• 1/4 tsp Turmeric (Haldi)
• 1 tsp Red Chili Powder
• 1 1/4 tsp Coriander Powder (Dhaniya Powder)
• 1/2 tsp Cumin Powder (Jeera Powder)
• 2 tbsp Roasted Peanuts (coarsely ground)
• 1 tsp Salt
• 1/2 tsp Sugar
• 1/4 cup Water

Ingredient Notes

Let’s talk ingredients for a sec! The star of the show, besides the capsicum, is definitely the roasted peanuts. They add such a lovely texture and flavor. I highly recommend using roasted peanuts – the raw ones just don’t have the same depth.

You can buy pre-roasted peanuts, or roast them yourself in a dry pan for a few minutes until fragrant. Then, give them a quick pulse in a spice grinder or crush them coarsely with a mortar and pestle. Don’t grind them too fine – we want some texture!

Spice levels are super personal in Indian cooking. This recipe uses a moderate amount of chili powder. Feel free to adjust it to your liking – some families in Rajasthan love it really spicy, while others prefer a milder flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadai or skillet over medium heat.
2. Add the capsicum strips and sauté for 2-3 minutes until they start to soften a little. You want them to still have a bit of a crunch!
3. Now, toss in the sliced onions and cook until they become translucent, stirring occasionally. This usually takes about 3-4 minutes.
4. Time for the spices! Add the turmeric, red chili powder, coriander powder, cumin powder, salt, and sugar. Stir everything well to make sure the vegetables are nicely coated. The kitchen should be smelling amazing right about now!
5. Add the coarsely ground roasted peanuts and combine thoroughly.
6. Pour in 1/4 cup of water, cover the pan, and let it simmer for about 5 minutes. This will help the capsicums become tender-crisp.
7. Give it a final taste and adjust the seasoning if needed. Serve hot with your favorite Indian bread or rice.

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, cook the capsicum and onions in two batches to ensure they sauté properly.
• For extra flavor, you can add a pinch of garam masala at the end.
• A squeeze of lemon juice right before serving brightens up the flavors beautifully.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your oil source.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to 1/2 tsp or omit it altogether.
  • Medium: Stick to the 1 tsp of red chili powder as written.
  • Hot: Add an extra 1/2 tsp of red chili powder or a pinch of cayenne pepper.
• Quick Weeknight Version: If you’re really short on time, you can use pre-cut capsicum and onions.

Serving Suggestions

This Capsicum & Peanut Sabzi is incredibly versatile. Here are a few of my favorite ways to serve it:

• With hot chapatis or rotis – a classic pairing!
• Alongside a bowl of steaming rice.
• As part of a larger Indian thali with dal, raita, and other side dishes.
• Even as a filling for wraps or parathas!

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. It might lose a little of its initial crunch, but it will still be delicious!

FAQs

Let’s answer some common questions:

• What type of capsicum works best for this sabzi? You can use any color capsicum you like – green, red, yellow, or orange. I usually use a mix for a more vibrant look!
• Can I use peanut butter instead of roasted peanuts? While you can use a tablespoon of peanut butter, it won’t give you the same texture. The coarsely ground peanuts are key to the dish.
• How can I make this sabzi less spicy? Reduce or omit the red chili powder. You can also add a little extra sugar to balance the heat.
• Can this sabzi be made ahead of time? It’s best enjoyed fresh, but you can prep the vegetables (chop the capsicum and onions) a day in advance.
• What is the best way to grind the roasted peanuts? A spice grinder works best, but a mortar and pestle or even a food processor (pulse gently!) will do the trick. Just don’t over-grind them – you want a coarse texture.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!