Are you a vegetarian and are bored of serving that same dal rice everyday? And don’t even want to taste Paneer for that change of taste? Well, don’t frighten, we have a spectacular dish for you ladies to cook for a delicious lunch or dinner time! This dish is a perfect combination of sesame seeds and roasted peanuts with colorful bell peppers and capsicum.
In this recipe, you will learn to cook a finger-licking recipe for capsicum masala curry, in an hour’s time. Just follow the instructions carefully!

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Also read: Quick Recipe: How To Make Vegetable Fried Rice From Leftover Cooked Rice!

• 1 cup of diced colorful Bell Peppers (Capsicum, yellow and red Bell Peppers)

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• 1 diced Onion
• 1 medium sized, pureed Tomato

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• 1 finely chopped Onion
• 1 tablespoon of Ginger-Garlic Paste

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• 2 tablespoons of Vegetable Oil
• 1 teaspoon of Red Chili Powder
• 1 teaspoon of Coriander Powder

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• 1 teaspoon of Turmeric Powder
• 1 teaspoon of Garam Masala Powder
• 3 tablespoons of Sesame Seeds
• 3 tablespoons of Peanuts

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• Salt as per the requirement
• Fresh Coriander Leaves for garnish


1. Take a frying pan and roast peanuts & sesame seeds in it on medium flame.
2. Now grind them to make a fine paste and set aside.

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3. Next, take a pan and add oil in it. Put it on medium heat.
4. Now add diced colorful bell peppers and dices onions to the heated oil and sauté them for 3-4 minutes. Take them out in a bowl and keep them aside.

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5. Take the same pan, and sauté the finely chopped onions in it, until they turn golden brown.

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6. Now add ginger-garlic paste and pureed tomato in it and stir well. Let it cook for 5 minutes.
7. Then, add turmeric powder, red chili powder, coriander powder, salt and garam masala powder. Stir well again.
8. Now, add the peanut and sesame paste into gravy and mix well.

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9. Add a little amount of water to lessen the thickness of the gravy, making it semi-liquid. Let the gravy cook for another 5 minutes, until it separates the oil.
10. Then, finally add the sautéed diced onions and bell peppers into the cooked gravy and let them cook for another 5 minutes.
11. Garnish with fresh coriander leaves and serve hot with plain rice or roti.

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