Recipe for Capsicum Curry: A Flavorful and Easy Dish for Every Occasion

Indian cuisine is a treasure chest of flavors, and among its countless gems, curries hold a special place. From simple comfort food to elaborate festive dishes, curries are versatile, satisfying, and deeply rooted in tradition. One such dish that strikes the perfect balance between simplicity and taste is Capsicum Curry. Also known as Shimla Mirch Curry, this dish combines the crunch of capsicum (bell peppers) with a rich and aromatic gravy that pairs beautifully with roti, chapati, or rice.
In this blog, we will explore the recipe for capsicum curry in detail, discuss the choice of ingredients, share tips to enhance its flavor, and suggest variations to suit different palates.

Why Capsicum Curry?

Capsicum, or bell pepper, is one of the most versatile vegetables. Its mildly sweet and slightly tangy flavor complements a wide variety of spices. When cooked in a curry, it absorbs the richness of the gravy while still retaining its unique crunch.
Apart from taste, capsicum is also rich in vitamins A and C, antioxidants, and dietary fiber, making this curry a nutritious addition to your meals. Whether you are preparing a weekday dinner or a special lunch for guests, capsicum curry is quick, wholesome, and sure to please everyone.

Ingredients for Capsicum Curry
Before diving into the method, let’s list the ingredients required for a classic North-Indian style capsicum curry. The quantities mentioned here serve 3–4 people.
For the Curry Base:
● 2 medium-sized onions, finely chopped

● 2 medium tomatoes, pureed

● 2–3 capsicums (green, red, or yellow, diced into medium-sized cubes)

● 2–3 tablespoons oil (vegetable oil or mustard oil works well)

● 1 teaspoon cumin seeds

● 1 bay leaf

● 1–2 green chilies, slit (optional, for heat)

● 1 tablespoon ginger-garlic paste

Spices:
● 1 teaspoon turmeric powder

● 1 teaspoon red chili powder (adjust to taste)

● 1 teaspoon coriander powder

● 1 teaspoon garam masala

● 1 teaspoon cumin powder

● Salt to taste

For Creaminess:
● 2–3 tablespoons fresh cream or cashew paste (soak 8–10 cashews, blend into a smooth paste)

● 1 teaspoon kasuri methi (dried fenugreek leaves, optional but highly recommended)

Garnish:
● Fresh coriander leaves, chopped


Step-by-Step Method
Step 1: Preparing the Capsicum
Wash the capsicums thoroughly, remove the seeds, and cut them into medium-sized cubes. The size of the pieces is important; too small, and they will lose their crunch; too large, and they won’t blend well with the curry.
Heat a tablespoon of oil in a pan and sauté the capsicum pieces lightly for 3–4 minutes until they soften slightly but still remain crisp. Set aside. This ensures the capsicum retains its flavor without becoming mushy in the curry.

Step 2: Making the Curry Base
In the same pan, heat 2 tablespoons of oil. Add cumin seeds and let them splutter. Toss in the bay leaf and green chilies for an extra layer of aroma.
Add the finely chopped onions and sauté until they turn golden brown. This step is crucial, as well-cooked onions create the depth of flavor in the curry. Next, add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Now, add the pureed tomatoes. Stir well and cook until the oil begins to separate from the masala. This stage ensures the raw tanginess of the tomatoes is balanced and the base is ready to absorb the spices.

Step 3: Adding the Spices
Lower the flame slightly and add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix thoroughly and let the spices roast for a minute. The gentle roasting enhances their flavor and removes any bitterness.
At this point, add about half a cup of water to avoid the masala sticking to the pan. Let it simmer for 2–3 minutes.

Step 4: Building the Curry
Add the sautéed capsicum to the pan and coat them well with the masala. Now, stir in fresh cream or cashew paste to give the curry a rich, creamy texture. Cashew paste makes the dish slightly sweeter, while cream keeps it mild and silky. Both options work wonderfully depending on your preference.
Sprinkle kasuri methi by crushing it between your palms, as this releases its flavor more effectively. Add salt to taste and allow the curry to simmer on low heat for 5–6 minutes.
The capsicum should be soft yet crunchy, and the curry should have a balanced consistency—not too thick and not too runny. If it feels too thick, you can add a little more water and adjust the seasoning.

Step 5: Garnishing and Serving
Finish the dish by sprinkling garam masala and mixing gently. Garnish with freshly chopped coriander leaves for a burst of freshness.
Serve the curry hot with chapati, naan, or steamed rice. The rich flavors of the gravy paired with the crunchy capsicum make it a comforting and delightful dish.

Tips to Perfect Your Capsicum Curry
1. Choose Fresh Capsicum: Firm, glossy capsicums deliver the best taste and texture.

2. Do Not Overcook: Capsicum should retain a slight crunch; overcooking can make it soggy and bland.

3. Experiment with Colors: Using a mix of green, red, and yellow capsicums adds not just taste but also visual appeal.

4. Balance the Spice: Capsicum has a mild sweetness. Adjust the chili powder or add green chilies depending on your spice preference.

5. Cream vs. Cashews: For a vegan version, skip cream and stick to cashew paste or even coconut milk for a different twist.


Variations of Capsicum Curry
● Stuffed Capsicum Curry: Instead of adding diced capsicum, stuff whole capsicums with spiced potato or paneer filling, then simmer them in the gravy.

● Paneer and Capsicum Curry: Add paneer cubes along with capsicum for a protein-rich, indulgent dish.

● South-Indian Style Capsicum Curry: Replace the cream with coconut milk and add curry leaves for a distinct flavor.

● Dry Capsicum Curry: Skip the gravy altogether and prepare a semi-dry version with onions, spices, and capsicum—a great side dish for rice.


Nutritional Value
Capsicum curry is not just tasty but also nutritious. Capsicum is low in calories and high in vitamins A and C, antioxidants, and dietary fiber. When paired with a moderate amount of oil and cream, it becomes a balanced dish that provides energy without being overly heavy. Adding cashews or paneer can further increase its protein and nutrient content.

Conclusion
Capsicum curry is proof that simple vegetables can be transformed into something extraordinary with the right spices and techniques. Its blend of creamy, spicy, and mildly sweet flavors makes it a favorite across households. Whether served with soft chapatis during a weekday dinner or paired with fragrant jeera rice for a weekend feast, this curry never disappoints.
By following this recipe, experimenting with variations, and adding your own touch, you can make capsicum curry a regular star in your kitchen. Comforting yet elegant, it embodies everything that Indian curries stand for—flavor, nutrition, and versatility.