Capsicum Curry Recipe | Capsicum Masala
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Dassana's Veg Recipes · by Dassana Amit★ 4.8 (38)

Capsicum Curry Recipe | Capsicum Masala

NUTRITION · PER SERVING60M COOK
CAL 9%·PRO 5%
CARBS 10G22% OF CAL
3G FIBER0G ADDED0G INTRINSIC3G OTHER4G TOTAL SUGAR
FAT 16G77% OF CAL
3G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Hyderabadi-style curry made from bell peppers cooked in a rich, aromatic sauce of coconut, peanuts, and warm spices. Served with Indian breads or rice as a flavorful vegetarian main.

mainindiancurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 1.25 cups chopped onions (- 175 to 200 grams or 2 medium to large)
  • 1.5 to 2 teaspoon chopped ginger (or 1.5 inches)
  • 1 to 1.5 teaspoon chopped garlic (or 4 to 5 medium-sized)
  • 3 tablespoons desiccated coconut (- can swap with 6 tablespoons fresh coconut)
  • 2 tablespoons peanuts
  • 1 tablespoon white sesame seeds
  • 1 tablespoon coriander seeds
  • 1 teaspoon poppy seeds ((khus khus) - optional)
  • 2 tablespoons oil (- neutral flavored oil or peanut oil)
  • 1 teaspoon tamarind (- tightly packed and seedless)
  • ½ to ⅔ cup water (for making curry paste)
  • 2 tablespoons oil
  • ½ teaspoon mustard seeds
  • 7 to 8 fenugreek seeds
  • 7 to 8 curry leaves
  • ⅓ chopped tomatoes (- tightly packed or 1 small to medium tomato)
  • 2 cups sliced capsicum (- green or red or yellow bell pepper, 200 to 250 or 4 to 5 medium sized)
  • ⅛ teaspoon turmeric powder (or 2 to 3 pinches)
  • 1 teaspoon red chili powder
  • ½ teaspoon garam masala
  • 1 to 1.25 cups water
  • ½ teaspoon jaggery powder (or add as per taste)
  • salt (as required)
  • 1 to 2 tablespoon chopped coriander leaves (- for garnish, optional)
PREP
30M
SODIUM
257MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.