Punjabi style green capsicum masala/Capsicum in onion, tomato and nuts gravy

Here pan roasted capsicum is cooked in onion-tomato-nuts masala, which makes it fingerlicking delicious.  Try this with chapatis or roti.

Recipe – here

Green capsicum, cut into small square pieces – 2 nos
Bay leaf -1 no
Cumin seeds/jeera -1 tsp
Cloves – 3 nos
Red chilli powder- 1 tsp
Garam masala -1/2 tsp

To grind
Onion, chopped – 1 1/2 cups
Tomatoes, chopped – 2 nos
Garlic – 4 cloves
Ginger – a small piece
Coriander seeds – 1 tbsp

To dry roast and powder
Peanuts- 1 tbsp
Cashewnuts -1 tbsp


Dry roast peanuts and cashews. Grind them in a blender to get a smooth powder. Set this peanut-cashew powder aside.

Grind onion, tomatoes, garlic, ginger and coriander seeds into a smooth paste. Keep this onion-tomato paste aside.

Heat 1 tsp of oil in a pan. Add capsicum and saute well. Keep this aside.

Heat 3 tsp of oil in the same pan. Add bay leaves and cloves. Splutter cumin seeds. Now add ground onion-tomato paste and saute well. When the raw smell of the masala leaves, add chilli powder,garam masala and mix the paste becomes thick and oil starts to float on the sides. Add 11/4 cup of water, peanut-cashew powder, capsicum and salt. Cook for 3 minutes. Capsicum masala is ready to be served with chapatis or rotis.

13 thoughts on “Punjabi style green capsicum masala/Capsicum in onion, tomato and nuts gravy”

  1. I make this normally with paneer and without the peanut and cashewnuts. These nuts will definitely add more richness to the masala.


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