Peanut & Capsicum Masala Recipe – Authentic Indian Vegetable Curry

Last Updated on 4 months by Neha Deshmukh

Peanut & Capsicum Masala Recipe – Authentic Indian Vegetable Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, satisfying vegetable curry that’s a little different from the usual. This Peanut & Capsicum Masala is exactly that. It’s a flavour bomb – nutty, slightly spicy, and incredibly comforting. I first stumbled upon a version of this in a small roadside dhaba during a trip to Andhra Pradesh, and I’ve been tweaking it ever since to get it just right. It’s become a real family favourite, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This Peanut & Capsicum Masala isn’t just tasty; it’s also wonderfully easy to make. It comes together in under 30 minutes, making it perfect for a weeknight meal. The combination of crunchy capsicum (bell peppers) and the rich, nutty flavour of peanuts is seriously addictive. Plus, it’s a great way to sneak in some extra protein and veggies! It’s a vibrant, flavourful dish that’s sure to impress.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 2 tablespoons Oil (I prefer sunflower or vegetable oil, but you can use groundnut oil for extra flavour!)
• 1 cup chopped onions
• 1 medium onion, finely chopped
• 1 cup chopped tomatoes
• 1/2 to 1 teaspoon red chili powder (adjust to your spice preference)
• 1/2 to 1 teaspoon kasuri methi (dried fenugreek leaves)
• 1 sprig curry leaves
• 1/2 teaspoon cumin seeds
• 2 green cardamoms
• 1 green chili, slit (optional, for extra heat)
• 1 1/2 teaspoon ginger garlic paste
• 1/2 to 1 teaspoon salt (or to taste)
• 1 1/2 tablespoon peanuts
• 1 1/2 tablespoon desiccated coconut
• 1/2 tablespoon white sesame seeds
• 1 teaspoon garam masala
• 1/2 teaspoon coriander powder
• 1 cup capsicum (bell pepper), cubed
• 2 tablespoons coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Peanuts & Sesame Seeds: Don’t skip dry roasting these! It brings out their natural oils and adds a wonderful depth of flavour. I usually roast them until they’re lightly golden and fragrant.
• Spice Levels: This recipe is easily adaptable. If you like things mild, start with 1/2 teaspoon of red chili powder. If you’re a spice lover, feel free to add more! Regional variations in Andhra Pradesh often use fiery Byadagi chilies for colour and mild heat.
• Oil Choice: While I usually use sunflower oil, groundnut oil (peanut oil) is traditional and adds a lovely nutty aroma. Coconut oil is also a delicious option, especially if you want a slightly sweeter flavour.
• Kasuri Methi: This adds a unique, slightly bitter flavour that’s essential to many Indian dishes. It’s worth seeking out!
• Coconut: Desiccated coconut works perfectly, but if you’re feeling ambitious, you can absolutely use freshly grated coconut. About 1/2 cup of fresh coconut would be equivalent to 1 1/2 tablespoons of desiccated.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those nuts toasted. Dry roast the peanuts, sesame seeds, and coconut in a pan over medium heat until they’re aromatic and lightly golden. This usually takes about 3-5 minutes. Be careful not to burn them! Set aside to cool.
2. In the same pan, heat the oil over medium heat. Add the chopped onions and sauté until they’re softened and lightly golden – about 5-7 minutes.
3. Add the ginger-garlic paste and sauté for another minute until fragrant. Then, toss in the chopped tomatoes and cook until they soften and break down, about 5 minutes.
4. Now for the spices! Add the turmeric, salt, red chili powder, coriander powder, and garam masala. Cook for a couple of minutes, stirring constantly, until the mixture thickens and the oil starts to separate from the sides. This is key to developing flavour!
5. Time to blend! Let the onion-tomato mixture cool slightly, then transfer it to a blender along with the roasted peanuts, sesame seeds, coconut, and about 1/2 cup of water. Blend until you have a smooth, creamy paste. Add more water if needed to reach your desired consistency.
6. In a separate pan, heat a little more oil (about a teaspoon). Temper the cumin seeds, cardamom, and curry leaves until they sizzle and become fragrant. Add the finely chopped onion and sauté briefly until translucent.
7. Pour the blended paste into the pan with the tempered spices. Add about 1/2 cup of water to adjust the consistency. Bring to a simmer and cook for about 5-7 minutes, or until the capsicum is tender yet still has a bit of crunch.
8. Finally, sprinkle in the kasuri methi and garnish with fresh coriander leaves. Serve hot!

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary to ensure they brown properly.
• Adjust the amount of water you add to the blender and the pan to achieve your desired consistency. Some people prefer a thicker masala, while others like it more gravy-like.
• Taste as you go! Adjust the salt and spice levels to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check that your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: My friend, Priya, loves a really spicy version, so she adds a finely chopped green chili along with the red chili powder. Feel free to experiment!
• Gluten-Free Option: This recipe is naturally gluten-free.
• Quick Weeknight Version: If you’re short on time, you can use pre-made ginger-garlic paste and skip the roasting of the peanuts and sesame seeds (though the flavour won’t be quite as good).

Serving Suggestions

This Peanut & Capsicum Masala is fantastic with:

• Steaming hot rice – a classic pairing!
• Warm rotis or parathas – perfect for soaking up all that delicious gravy.
• A side of raita (yogurt dip) to cool things down.

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 flavours actually develop even more overnight!

FAQs

• What type of peanuts work best for this recipe? Any type of raw, unsalted peanuts will work. I prefer Spanish peanuts, as they have a lovely flavour.
• Can I use fresh coconut instead of desiccated coconut? Absolutely! About 1/2 cup of freshly grated coconut is equivalent to 1 1/2 tablespoons of desiccated coconut.
• How can I adjust the consistency of the masala? Simply add more water to thin it out, or cook it for a longer time to thicken it.
• What is kasuri methi and can I substitute it? Kasuri methi is dried fenugreek leaves. It has a unique flavour that’s hard to replicate, but if you can’t find it, you can try substituting with a pinch of dried oregano.
• Can this dish be made ahead of time? Yes! You can make the masala paste ahead of time and store it in the refrigerator for up to 2 days. Just add the capsicum and finish cooking when you’re ready to serve.

Enjoy! I really hope you give this Peanut & Capsicum Masala a try. Let me know what you think in the comments below. Happy cooking!