capsicum curry recipe | Capsicum butter masala recipe
Capsicum curry recipe- quick and easy to make capsicum curry restaurants style!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian
Servings: 4
Calories: 267kcal
For tomato puree
- 3 tomatoes big
- 1 onion big
- 6-7 cashews
For capsicum masala curry
- 4 tablespoons butter
- 1 bay leaf
- 1 teaspoon ginger-garlic paste
- 1 teaspoon chili powder
- 1 teaspoon garam masala powder
- 1/4 teaspoon turmeric powder
- salt to taste
- 1/2 teaspoon sugar
- 2 cups capsicum cubed
- 2 tablespoon fresh cream
- 1 teaspoon kasuri methi
- coriander leaves
For preparing tomato pureeBlanch the tomatoes, onions and cashews in hot water for 2-3 minutes. peel and de seed the tomatoes.Transfer to mixer jar and make a very smooth puree. To prepare capsicum masala gravyHeat 4 tablespoons butter in a thick pan.Add tej patta and saute well. Add cardamom pods and saute.Add crushed ginger garlic and saute till raw smell leaves.Add the tomato puree and mix well. Let cook for 2-3 minutesAdd chili powder, turmeric powder and salt. Mix well and cook till the tomato puree leaves fat from sides. This may take around 10 minutes. Cover and cook in medium flame.In the mean time toast the paneer cubes with some gheeOnce the tomato puree is well cooked, add 1 cup water and sugar. Mix well and cook for 10 more minutes till the gravy thickens.Add fresh cream and stir well.Add the capsicum cubes and toss gently. Simmer for 2-3 minutesAdd crushed kasuri methi, ginger julienne if using and mix well. Serve paneer butter masala with naan, kulcha
Serving: 4g | Calories: 267kcal