Capsicum Curry Recipe

Raksha Kamat
Capsicum Curry Recipe
4024 ratings.

Capsicum curry is a delicious, rich and creamy curry which is made with coloured bell peppers. One can give this delicious recipe a try if you want to make something different using bell peppers. This dish is a winner when served with hot phulkas or lachha parathas.

If you like this recipe, you can also try other capsicum recipes like Baby Corn Capsicum Masala and Paneer Capsicum Bhurji.

Did you know: Capsicum is high in Vitamin C and Vitamin A and they provide plenty of health benefits. They are also used in cancer treatment as these bell peppers have anti-tumour properties. They improve skin and aging as they are rich in antioxidants.

Prep in

15 M

Cooks in

45 M

Total in

60 M


4 Servings


  • 2-1/2 Red Yellow or Green Bell Pepper (Capsicum) , 1 green, 1 red and 1/2 yellow, cubed
  • 2 Onion , finely chopped
  • 2 Tomatoes , finely chopped
  • 2 Green Chillies , chopped
  • 5 Garlic , chopped
  • 1 Bay leaf (tej patta)
  • 1 teaspoon Coriander (Dhania) Seeds , coarsely pounded
  • 5 Whole Black Peppercorns
  • 1-1/2 tablespoon Cashew nuts , chopped
  • 1-1/2 tablespoon Peanut Butter , chopped
  • 1/2 teaspoon Red Chilli powder
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)

How to make Capsicum Curry Recipe

  1. To begin making Capsicum Curry, firstly add 2 tablespoon oil in a pan and saute the cubed capsicum for a few minutes. Do not over-fry the capsicum and let it be a bit crispy. Remove them from the pan and keep aside into a separate plate.

  2. In the same pan, roast the cashew-nuts and peanuts for about 2 minutes. Switch off the gas and let the nuts cool down. After cooling, powder the roasted nuts by adding them to a grinder. Remove and keep it aside in a separate bowl.

  3. Heat a kadhai and add 1 tablespoon oil. After the oil gets heated, add bay leaf and coriander seeds and fry them for 1 minute.

  4. Add chopped onions and fry them till onions turns pinkish. Now add chopped garlic and fry till the raw smell of garlic goes away.

  5. Add chopped green chilies and tomatoes and fry them till the tomatoes turn mushy. Switch off the gas.

  6. After cooling, add the onion-tomato mixture to the grinder and make a thick gravy by adding 1/4 cup water.

  7. Now again, heat the kadhai and add 1 teaspoon oil. Then pour the gravy and saute it for about 5 minutes.

  8. Mix the powdered nuts into the gravy and mix it properly. Once it is done, add the garam masala and red chilli powder.

  9. Add the fried capsicum and stir well. If the gravy is very thick, add 1/2 cup water and simmer it for about 10-15 minutes.

  10. Add salt according to your taste and garnish it with kasuri methi and chopped capsicum.

  11. Serve Capsicum Curry with Phulkas or Whole Wheat Lachha Paratha and Burani Raita.