Capsicum in Peanut gravy

Capsicum, according to me is a very versatile veggie. It can be added for a little crunch, in pulav, fried rice lemon rice. It gives a distinct flavor to any food. Capsicum curry can be made in more than a couple of ways. Today I’m sharing one way of making it.Hope you try and like this.

capsicum in peanut gravy

Capsicum in peanut gravy:



Capsicum: red/green/yellow: 1 cup

Red Chilli Powder: 1 tbsp.

Ginger garlic paste: 1 tsp.

Onions: 1 finely chopped

Tomatoes: 2 finely chopped

Garam Masala: 1 tsp.

Coriander powder:1 tsp.

Turmeric: 1tsp

Salt as needed

Water: as needed.

To Grind:

Peanuts: 1tbsp

Cashews: a few

Khus Khus: 1 tbsp.

Water: very little for binding


1. Roast peanuts till lightly golden. Remove the skin and transfer in a jar along with khus khus and cashews and grind with little water.

2. Transfer to a plate and cool. Heat oil in the same pan, add onions and fry till lightly golden, add ginger garlic paste and fry till you begin to smell good.

3. Add tomatoes sprinkle turmeric and salt. Fry till tomatoes turn mushy. Add red chili powder, garam masala and fry till you smell good for about 2 to 3 minutes or till the mixture begins to leave oil.

4. Add capsicum and saute well. Add the peanut paste to this and cook Add water as needed.

5. Add kasuri methi, little more garam masala or coriander powder and red chili powder to give a better color. Serve hot with rotis or Pulav.


You could make this with any color capsicum, but using all three would give a nice color to the curry.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s