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Capsicum and tomato curry

Capsicum and tomato curry is easy to make and is healthy. It goes well with roti or rice.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large green capsicums cut into medium sized pieces
  • 1 large onion finely chopped
  • ¼ tsp ginger garlic paste
  • 2 tomatoes cut into medium sized pieces
  • 1 tsp red chilli powder
  • ¼ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp dry fenugreek leaves
  • 1 ½ tsp roasted sesame seeds powder
  • 1 ½ tsp roasted peanuts powder
  • salt to taste
  • 1 sprig curry leaves
  • 1 Tbsp oil
  • 2 tsp coriander leaves finely chopped

Method
 

  1. Heat oil in a heavy bottomed vessel, add chopped onions and curry leaves and fry till onions turn transparent.
  2. Add ginger-garlic paste and sauté for 3 min.
  3. Add red chilli powder, turmeric powder, coriander powder and salt and mix well.
  4. Add the chopped capsicums and tomatoes and fry for 7-8 min.
  5. Add a cup of water and cook for approx 10-12 min with lid on low to medium flame. Allow the gravy to thicken.
  6. Add the ground nut and sesame seeds powder and dry fenugreek and mix well. Cook without lid for 5 min.
  7. Garnish with chopped coriander leaves. Serve hot with rice or roti.