Capsicum Curry | Hyderabadi Capsicum Masala

Name: Capsicum Curry | Hyderabadi Capsicum Masala
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5 serving
Ingredients: 1.25 cups onion; 1.5 to 2 teaspoon ginger; 1 to 1.5 teaspoon garlic; 3 tablespoons desiccated coconut; 2 tablespoons peanuts; 1 tablespoon white sesame seeds; 1 tablespoon coriander seeds; 1 teaspoon poppy seeds; 2 tablespoons neutral cooking oil; 1 teaspoon tamarind; ½ to ⅔ cup water; 2 tablespoons neutral cooking oil; ½ teaspoon mustard seeds; 7 to 8 fenugreek seeds; 7 to 8 curry leaves; ⅓ tomato; 2 cups capsicum; ⅛ teaspoon turmeric powder; 1 teaspoon red chili powder; ½ teaspoon garam masala; 1 to 1.25 cups water; ½ teaspoon jaggery powder; salt; 1 to 2 tablespoon Coriander leaves

User Reviews

4.8

74 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
5
Calories
219 kcal
Course
Main Course
Cuisine
Indian

Capsicum Curry | Hyderabadi Capsicum Masala

Chad Simpson

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Capsicum Curry features sliced bell peppers cooked in a richly spiced curry paste made from roasted nuts, seeds, coconut, ginger, garlic, and onions. The gravy includes tamarind for tang, jaggery for balance, and a blend of Indian spices that lend warmth and depth. This preparation highlights the capsicums’ texture and natural sweetness within a medium-bodied, flavorful sauce.

Description

Capsicum Curry, also called Hyderabadi Capsicum Masala, starts with preparing a curry paste by roasting and blending peanuts, sesame seeds, coriander seeds, optional poppy seeds, desiccated coconut, ginger, garlic, and onions. This paste creates a fragrant and textured base. The sliced capsicums, which can be green, red, or yellow bell peppers, are added to a spiced pan with mustard and fenugreek seeds and curry leaves, then simmered with tamarind, jaggery, turmeric, chili powder, and garam masala. The resulting gravy is moderately thick, balancing sweet, tangy, and spicy elements.

This curry is versatile in the capsicum varieties used and can be adjusted in consistency by varying water amount. It pairs well with plain rice or Indian flatbreads. The combination of toasted nuts and seeds in the paste adds body and nutty flavor, complementing the capsicums’ crispness. Tamarind and jaggery enrich the flavor profile with sour and sweet notes.

Using tamarind paste or fresh lemon juice can substitute if needed for tanginess. Poppy seeds are optional but contribute mild earthiness. This dish showcases a traditional Hyderabadi method of building flavor through careful roasting and blending of ingredients, making it a distinct and hearty vegetable curry.

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Ingredients

Servings

For curry paste

1.25 cups onion 175 to 200 grams or 2 medium to large, chopped
1.5 to 2 teaspoon ginger or 1.5 inches, chopped
1 to 1.5 teaspoon garlic or 4 to 5 medium-sized, chopped
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 neutral cooking oil neutral flavored oil or peanut oil, generic cooking oil
1 teaspoon tamarind - tightly packed and seedless
½ to ⅔ cup water for making curry paste

Other ingredients

2 tablespoons neutral cooking oil generic cooking oil
½ teaspoon mustard seeds
7 to 8 fenugreek seeds
7 to 8 curry leaves
⅓ tomato tightly packed or 1 small to medium tomato, chopped
2 cups capsicum green or red or yellow bell pepper, 200 to 250 or 4 to 5 medium sized, sliced
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 Coriander leaves for garnish, optional, chopped

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Instructions

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Prepping veggies

Rinse and slice the capsicums. Make medium width slices. Not too thin or thick. Remove the seeds also. You can even cut the capsicum in small squares.
Chop the onions, ginger and garlic and tomatoes.

Preparing curry paste

In a pan, heat 2 tablespoons of oil. Add the peanuts, white sesame seeds, coriander seeds and poppy seeds (optional).
On a low heat fry these nuts and seeds for 3 to 4 minutes.
Then add the chopped ginger and garlic. Sauté for a minute.
Next add the chopped onions. Mix and stir very well.
Saute the onions till they turn translucent or a light brown. Add a pinch of salt, so that the onions cook faster.
Next add the desiccated coconut. Mix again very well.
On a low heat, continue to stir non-stop and roast for 7 to 8 minutes, till the coconut turns golden. The whole mixture should turn light golden or golden.
Let this roasted mixture become warm or cool completely. Then add the mixture in a grinder or blender jar. Also add the tightly packed seedless tamarind.
Grind or blend to a smooth fine paste adding water. Keep this masala paste aside.

Making capsicum curry

Wipe the pan in which we sautéed the nuts and seeds and add 2 tablespoon oil. Heat the oil. Lower the heat and then add mustard seeds.
When the mustard seeds crackle, add fenugreek seeds, 7 to 8 curry leaves. Sauté for 5 to 6 seconds.
Then add tightly packed chopped tomatoes.
Sprinkle a pinch of salt for the tomatoes to cook faster.
Stir and saute the tomatoes till they soften and become pulpy.
Now add the sliced capsicums or bell peppers.
On a medium heat, stir and sauté the bell peppers for about 3 to 4 minutes.
Lower the heat and add the ground nuts and seeds paste.
Add turmeric powder and red chili powder. Mix very well.
Sauté for about 2 minutes on a low heat. Do stir often as the paste can stick to the pan.

Cooking capsicum curry

Add 1 to 1.25 cups water. Combine and mix thoroughly.
Add the powdered jaggery and salt as per taste. Then add garam masala powder. Swap raw sugar or brown sugar with jaggery if you do not have jaggery.
Stir and simmer the curry on a low to medium heat for about 15 minutes or till the capsicum slices are cooked. You can keep the capsicum slightly crunchy if you want.
When you see oil specks on top, the capsicum gravy is done. Do stir at intervals when the gravy is getting simmered.
Serve capsicum masala curry hot with paratha, roti, naan, rice, pulao or biryani. If you prefer you can garnish the capsicum curry with some coriander leaves.

Notes

Use any combination of green, red, yellow, or orange capsicums for varied flavor and color.
Adjust gravy thickness by adding more or less water according to preference.
If tamarind is unavailable, replace with lemon juice added after cooking to achieve desired tang.
Omit poppy seeds if unavailable; they add a subtle earthiness but are not essential.
This recipe is complex and may not scale easily; adjust ingredients carefully if increasing or decreasing batch size.

Nutrition Information

Show Details

Calories 219kcal (11%) Carbohydrates 13g (4%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 11g (55%) Sodium 251mg (10%) Potassium 317mg (7%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 2114IU (42%) Vitamin B1 (Thiamine) 1mg Vitamin B2 (Riboflavin) 1mg Vitamin B3 (Niacin) 18mg Vitamin B6 1mg Vitamin C 109mg (121%) Vitamin E 6mg Vitamin K 5µg Calcium 64mg (6%) Vitamin B9 (Folate) 213µg Iron 2mg (11%) Magnesium 43mg (11%) Phosphorus 86mg Zinc 1mg

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 219 kcal

% Daily Value*

Calories	219kcal	11%
Carbohydrates	13g	4%
Protein	4g	8%
Fat	18g	28%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Sodium	251mg	10%
Potassium	317mg	7%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	2114IU	42%
Vitamin B1 (Thiamine)	1mg
Vitamin B2 (Riboflavin)	1mg
Vitamin B3 (Niacin)	18mg
Vitamin B6	1mg
Vitamin C	109mg	121%
Vitamin E	6mg
Vitamin K	5µg
Calcium	64mg	6%
Vitamin B9 (Folate)	213µg
Iron	2mg	11%
Magnesium	43mg	11%
Phosphorus	86mg
Zinc	1mg