Hyderabadi Capsicum Masala Curry
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Hyderabadi capsicum masala builds flavour from roasted peanuts, sesame and coconut — not cream. Bell peppers stay slightly crunchy in a thick, nutty gravy that loves roti and millet.
Ingredients
How to Make It
Roast peanuts, sesame, coriander and coconut on low; grind with ginger-garlic to a paste (add water as needed).
Sauté onion; add paste and cook until aromatic. Add tomato if using.
Add sliced capsicum, salt and spices with a little water; simmer until peppers soften but stay bright.
Adjust consistency; finish with coriander.
Nutrition per serving
* Approximate values per serving
Health Benefits
Peanut-sesame fat is used as flavour architecture, not a deep-fry medium. Capsicum adds vitamin C and crunch to a heart-conscious plate.
Pro Tips
- →Don’t burn sesame — roast gently.
- →Keep capsicum slightly crisp.
- →Grind paste fine for a restaurant feel.
Variations
- 1Add paneer or boiled chickpeas.
- 2Use mixed colour peppers for a brighter bowl.
Frequently Asked Questions
You Might Also Like
Get a Personalised Diet Plan
4.9★ on Google • 7,000+ clients helped
