Capsicum Curry in Punjabi Style

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  • Peanuts 2 spoons
  • Cashewnuts 10 Nos.
  • Onion 2 Medium
  • Tomato 6 Nos.
  • Green chilli 2 Nos.
  • Ginger 1 inch long
  • Coriander seeds 1 spoon
  • Capsicum 9 Nos. Different colours
  • Bay leaves 2
  • Cloves 4
  • Tamarind 1 small ball
  • Cumin seeds 1 spoon
  • Water As required
  • Oil 3 spoons
  • Salt as required


  • Dry roast the peanuts and cashew nuts on medium heat till they get light brown color.

Cool it and grind it into fine powder.

  • Take onion, tomato, green chili, ginger, garlic, green chili and coriander seeds in a blender. Make smooth gravy out of. No need to add any water or add little water
  • Heat 1 teaspoon of oil in a pan on medium heat. Once hot add cubed capsicum.
  • Cook them till they are done 70%. Rest of cooking will be done in gravy. Remove them in a bowl.
  • Heat the same pan again with 3 teaspoons of oil on medium heat. Once hot add bay leaf, cloves and cumin seeds. Let cumin seeds sizzle.
  • Then add onion-tomato gravy. Mix well.
  • Cook till all the moisture from gravy evaporates. And the oil will start to leave from the gravy. Then add salt and red chili powder. Mix and cook for a minute.
  • Add tamarind
  • Add 1 ¼ cups of water. Mix it well. Let it come to a boil.
  • Sprinkle nuts powder.
  • Mix it.
  • Add cooked capsicum.
  • Cook for about 3 minutes. (Adjust water as per your liking gravy consistency.)
  • And lastly add garam masala.
  • Mix well and switch of the stove. It is ready to serve.

Try to make this yummy curry for today’s dinner. You can have it with chappati

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