Capsicum masala is a lesson in restraint. There are no tomatoes or cream, in this dish- just heat, spice, fat, and timing. When cooked properly, the peppers do not collapse into softness but hold the structure while absorbing the masala. The tempering is aromatic but not aggressive, the onions softened but not browned, and the spices are bloomed just enough to release their oils without scorching. The roasted peanut powder is the anchor that gives the dish gravitas, a quiet richness that clings to the capsicum and transforms a simple stir-fry into something deeply satisfying. This is everyday food, but executed with precision. It is a dry, fragrant, and intensely flavorful dish without any heaviness. This dish is especially lovely alongside Sambar Rice, Lemon Rice, Curd Rice or Rice and Rasam or even a simple Dal, hot roti, with a heavy lunch spread, where its dry texture and layered spice cut through richer dishes effortlessly @sarchakra
PREP TIME: 10 mins
COOK TIME: 10 mins
SERVES: 4
Ingredients
- Green bell peppers (capsicum) 2-3, chopped
- Oil 2 tbsp
- Mustard seeds ½ tsp
- Cumin seeds ½ tsp
- Hing (asafoetida) a pinch
- Onion 1 small white, finely chopped
- Curry leaves 10-12
- Dry red chili 1, broken
- Turmeric (haldi) ½ tsp
- Black pepper a pinch
- Coriander powder 2 tsp
- Red chilli powder 2 tsp (adjust to taste)
- Garam masala powder 1 tsp
- Salt, to taste
- Roasted peanut powder (coarsely ground) 3 tbsp plus 1 tbsp reserved for garnish
- Fresh coriander leaves, for garnish
- Lemon juice 1 tbsp, freshly squeezed
- Ghee 1 tbsp for garnish
Method
- Heat oil in a wide, heavy non-stick pan over medium heat. Add mustard seeds and allow them to crackle fully before adding the dry red chili, black pepper, cumin seeds, asafetida, and curry leaves. Let the aromatics release their fragrance into the oil.
- Add the chopped onions and cook for 3-4 mins until soft and translucent, not caramelized.
- Add turmeric, coriander powder, red chilli powder, and garam masala. Cook the spices for about 2 mins, stirring continuously, until the oil begins to separate slightly and the raw aroma disappears.
- Add the chopped capsicum and salt. Toss well to coat each piece in the masala. Cover and cook on medium-low heat without adding any water. The peppers must cook in their own steam.
- After about 5 mins, when the capsicum is halfway cooked yet still vibrant and structured, add the roasted peanut powder. Fold it in carefully so it adheres rather than clumps. Cover again and cook for another 4 minutes until the peppers are tender with a slight bite and the masala has formed a dry, nutty coating. The texture should be dry, the aroma nutty and spiced, and the capsicum softly yielding but not limp.
- Finish with fresh coriander leaves, the reserved peanuts, a squeeze of fresh lemon juice and a drizzle of ghee just before serving.
- This dish is best served fresh, when the peppers still have a slight bite and the peanut masala is fragrant and nutty.
Notes
A good Capsicum Masala gives you fiber, antioxidants, healthy fats and digestive support all in one dish. Peppers are high in Vitamin C, rich in antioxidants, contains carotenoids like lutein and zeaxanthin which support eye health. The fiber content helps with digestion and helps with satiety. This is a low calorie dish even though it is very flavorful.
Asafetida (hing) has antimicrobial and anti-inflammatory compounds and is often used in Ayurvedic cooking for gut balance.
Mustard seeds contain selenium and magnesium and brings depth and subtle bitterness that balances the sweet peppers.
Peanuts are a great source of plant protein. It is rich in niacin, folate and vitamin E adding crunch and richness to the dish making it more filling.
Turmeric supports joint health and immune health. It absorbs better when cooked in oil and paired with black pepper.
Coriander leaf contains vitamin K.
For a healthier option, use a combination of red, yellow and green bell peppers. Red capsicum has the highest antioxidant content and natural sweetness.
Serving suggestions
Spoon over some whipped yogurt with warm naan to serve Capsicum Masala.
Stuff inside wraps with onions and chutney.
Serve on toast with a fried egg.
Use as a filling for dosa or grilled sandwiches.
Pair with quinoa or millet bowls.
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