March 8, 2011

Capcicum Masala Curry

Hi frenz,

I’ve been posting recipe of sweets so thought of posting some thing different spicy and delicious curry. Then I remembered my favorite Capcicum Masala curry, this is very easy to make and very delicious too. This tastes best with chapathi, pulka and rice too.

Capcicum – 250g (chopped in to small pieces)
Onions – 2
Chillies – 2
Mustard seeds (half spoon)
Cumin seeds (half spoon)
Turmeric powder – ½ spoon
Garam Masala – ½ spoon
Chilly powder – 1 spoon
Ginger garlic paste – 1 spoon
Bhuna chana powder – 3 to 4 spoons
Salt – 1 spoon
Coriander leaves
Grated dry coconut


  1. Heat oil in pan, fry mustard seeds and fenugreek seeds for a minute.
  2. When they splutter add chopped onions, chilies and turmeric powder in it.
  3. Add ginger garlic paste and fry until they turn brown.
  4. Now add capcicum and fry it for 15 mins in medium flame.
  5. Once it is fried well add chilly powder, coriander powder and salt in it.
  6. After 2 mins add Bhuna chana powder, Garam Masala and mix it well.
  7. Once you find the whole thing mixed well just add grated dry coconut and let it be on the flame for just 1 min.  
  8. Garnish it with chopped coriander leaves.
(you can't find coconut in this pic as I forgot to add it :D)

Bhuna chana Powder preparation:
 Take split chick peas roast them on medium flame for 3 mins and cool it. Later put it in mixer along with 1 spoon salt, fenugreek seeds and 3 flakes of garlic.  Make it in to fine powder, take it in to bowl then add 2 spoons of chilly powder and mix it well. You can store this for 1 year too, it can be added in all the fried dishes for taste. 

If you make it exactly as I said, you can make very delicious Masala Capcicum curry. Try this and share your experience ….