Capsicum Masala: The Ultimate Recipe

Children are fussy eaters, we all know that. And when it comes to green vegetables, even more so. Apart from Spinach, Capsicum is among the top vegetables in the kids hate list. Even their favorite cartoon character, Shin-Chan, has always picked out capsicum from his plate. We can blame the green pepper for its slight bitter taste as compared to its counterparts, the red and yellow peppers, which contain more natural sugar. But capsicum, which is also called bell pepper, is one of the most nutritious fruits (yes it is fruit, and not a vegetable), and a key element in various cuisines.

bell pepper

Capsicum exists in 20–27 species, only five of which are domesticated. C. annuum, one of the five domesticated species, is the most common and most cultivated one. It consists of a wide variety of peppers, both hot and mild, ranging from bell peppers to chili peppers. It comes in different shapes, sizes and colours. The visual diversity of this fruit escalates its importance. Bell peppers are available in multiple colours, ranging from unripe green to ripe red, yellow and orange. Much loved pizza topping, the mild-to-hot jalapeño, also comes from the same species. Other varieties include Anaheim chills which are often used for stuffing with fillings such as cheese, meat or rice.
Bell Peppers can also be preserved by drying, pickling, or freezing in the form of a jam, the trait which not very common in India. And as we all know, peppers spice up our food, dried peppers are processed into flakes and powder. The dried Ancho Chile Pepper (also known by the name of Poblano) is often used to make chili powder. Pickled or marinated peppers are good to be incorporated into your salads and sandwiches. While frozen peppers are used in stews, soups, and salsas.

jam
Capsicum or bell peppers are the best of both worlds, they can be eaten raw or cooked. They are frequently used in salads, usually chopped and diced. Peppers are also julienned (sliced into strips) and fried or roasted or even diced to be incorporated into salsa and other sauces. They are also cooked and stir-fried or mixed into other dishes. In short, there’s a lot you can do while experimenting with capsicum. The diversity of capsicum is such that it can be served as an entrée, as a side dish as well as main course. Capsicum pakoda can be your appetizer, along with capsicum soup; while bharva (stuffed) capsicum can be your side dish and Masala capsicum can take the job of main course.
Capsicum is a favourite with vegetarians, as it is easily digestible and has less water content. On the other hand, it also fuses perfectly with chicken. And this, apart from being the main ingredient and serving as a side ingredients for various other dishes. Bell Peppers are also the champions of garnishing. The diverse and multiple solid colours make them stand out from the rest.
bell peppers

Capsicum Masala is cooked in various styles. Majorly, it is a Maharashtrian style of gravy. The perfect blend of roasted peanut and sesame seeds with the sweet bell peppers is a delicious combination. Accompanying spices will treat your taste buds with spicy and peppery flavors. Peanuts are an important ingredient as they help in putting down the bitter taste of sesame seeds. Let us follow some quick steps to make a chatpati semi-liquid Capsicum Masala.

Machindra Kasture, Executive Chef of Ashok Hotel says “The beauty of this dish is you can experiment with it. You can add mushrooms in it and create a Masala Mushroom Capsicum, add corn and its Masala Corn Capsicum. Mushroom is good variant for a diabetic person. Adding paneer, which is high in protein, will enhance the richness of this dish. And for non-vegetarians, chicken can be good choice to blend in with Capsicum Masala”.

How to Make Capsicum Masala:

Serves: 4
Time: 20 Minutes

Ingredients:
1 cup diced green capsicum and red and yellow bell peppers
1 tomato (pureed)
1 onion (diced)
1 onion (chopped finely)
1 Tbsp ginger garlic paste
2 Tbsp oil
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
3 Tbsp sesame seeds
3 Tbsp peanuts
Salt to taste

Method:

1. Roast the peanuts and sesame seeds. Grind to make a fine paste. Keep it aside.
2. Sauté diced bell peppers, onion and remove to keep aside.
3. In the same pan, add finely chopped onions. Sauté well till golden brown.
4. Add ginger garlic paste and tomato puree. Stir well.
5. Add red chili powder, turmeric powder, coriander powder, garam masala powder and salt to taste.
6. Now add sesame and peanut paste.
7. Add a little water to make semi liquid gravy.
8. Keep it on slow fire for 5 min, till the oil oozes out from the gravy.
9. Finally add sautéed diced capsicum, bell peppers and onion and keep it on flame for 5 min.
10. Garnish with chopped coriander and serve hot with steamed rice or Indian breads.