Punjabi Style Capsicum Masala | Side Dish for Roti/Chapathi

Capsicum/bell peppers has a unique taste and flavor of its own. It doesn’t need much time to cook. You can just sauté and add to ur salads and it tastes yummy. It can also be eaten raw. In this recipe I just roasted the capsicum and added it to onion-tomato gravy. This can be served with chapathi and roti and also be taken with jeera rice topped with some onions. I tried it with the green bell peppers. You can even try this with red or yellow bell peppers.

Preparation time: less than 5 minutes

Cooking time: 30 minutes

Ingredients

1 Capsicum

1 tsp red chilli powder

½ tsp garam masala

Pinch of kasoori methi

Salt

To temper

Oil

1 tsp cumin seeds

1 bay leaf

½ inch cinnamon stick

To grind

1 onion

2 small tomatoes

3-4 garlic cloves

1 inch of ginger

½ tsp coriander seeds

1-2 green chillies

How to make it

• Cube the capsicum and sauté it with little of oil till it turns light brown here and there. Keep aside.

•  Grind the items given under the column ‘to grind’ to a smooth paste and Keep aside.
• In a wok heat oil and temper the items given and add the smooth paste. Sauté it for few mins and add chilli powder, salt and garam masala to it.

• Cook the masala till the water evaporates from it and the oil starts oozing out in the side. Stir occasionally in between.

• Once the oil oozes out, add 1- ½ cups of water to make it semi gravy.

• Now add the sautéed capsicum to the gravy and blend it well. Top with crushed kasoori methi.

• Serve with soft chapathi.

Notes

1. You can even replace oil with some butter to get a glaze touch.