Capsicum Masala Dry Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add chopped capsicum and salt. Mix well and cook until capsicum is tender.
• STEP 5.In a separate pan, dry roast peanuts and sesame seeds. Grind them into a coarse powder.
• STEP 6.Add the ground powder to the capsicum mixture and mix well.
• STEP 7.Garnish with fresh coriander leaves and serve hot with roti or rice.

Cooking Tips

• You can add other vegetables like carrots or potatoes to make it more nutritious.
• Adjust the spice level according to your preference.
• Make sure to cook the capsicum until it is tender but still retains its crunchiness.

Storage and Serving

• This capsicum masala dry curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat it in a pan or microwave before serving.
• Serve it as a side dish with roti, naan, or rice.