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Capsicum Masala Curry Recipe | Shimla Mirch Curry | MOTHER’S RECIPE | Restaurant Style | Side Dish



In this episode of MOTHER’S RECIPE let’s learn how to make Capsicum Masala at home.

How To Make Capsicum Curry | Capsicum Sabji With Gravy | Capsicum Recipes For Roti | Capsicum Tomato Curry | Shimla Mirch gravy | Capsicum Gravy For Chapathi | Shimla Mirch Sabzi | Restaurant Style Capsicum Masala | Veg Gravy Recipe | Capsicum Indian Recipes | Green Capsicum Curry | Capsicum Fry Recipe | Capsicum In Tomato Onion Gravy | Capsicum Recipes | Side Dishes For Lunch | Rajshri Food

Capsicum Masala Ingredients:
Introduction

SautƩing Veggies
2 tbsp Oil
1 tbsp Ghee
3 Onions (cut into Petals)
3 Capsicums (chopped)

How To Make Curry Base For Capsicum Masala
2 Onions (chopped)
4 Tomatoes (chopped)
1 pinch Salt

Grinding the veggies to Make Curry Base

How To Make Capsicum Masala
2 tbsp Oil
1 tbsp Ghee
1/2 tsp Cumin Seeds
2 tbsp Ginger Garlic Paste
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
2 tsp Red Chilli Powder
2 tbsp Curd
1/2 tsp Garam Masala
Salt (as per taste)

#CapsicumMasala #MothersRecipe #AnybodyCanCookWithRajshriFood

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About Curry
Curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. There are many varieties of curry. In traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. Such dishes have names that refer to their ingredients, spicing, and cooking methods. Outside the Indian subcontinent, a curry is a dish from Southeast Asia which uses coconut milk or spice pastes, commonly eaten over rice.Curries may contain in combination with vegetables. Wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purƩe, sautƩed crushed onion, or tomato purƩe. |

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29 Comments

  16. BTSARMYFOREVER

    This looks delicious! This is on my list to try out next! I would add some full fat milk or bit of cream to enhance the taste a little more ^^

  22. Jolly Be Good

    Tried this recipe today. I am afraid it didnā€™t turn out good. Few points:

    1. When you add the masalas to the tomato and onion paste, it takes longer than a minute or two for the gravy to cook well.
    This wasnā€™t mentioned in the video.

    2. The type of tomato makes a big difference. I have followed your recipe but My gravy has turned out tangy. Could you specify local/hybrid tomatoes and the correct quantity? Should it be 3 tomatoes and not 4?

    Would suggest the chef to remake the video with the correct information. The ingredients and steps are easy to follow but the recipe lacks something.

  24. M Khan

    Delicious, I made this for dinner and it looks so wonderful and yummmmmā€¦. Thank you
    Time taken 1/2 hour or less . Especially bcoz of cooling the mixture for grinding šŸ˜ŠšŸ™šŸ™

  25. Subbanna Varanasi

    A No-nonsense way of telling how to make a curry. Not where capsicum originated, who brought it to India, blah blah blah

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