Bell Pepper Peanut curry / Capsicum Peanut masala

Bell pepper peanut curry is a delicious spicy curry that makes a great side with roti / phulkas /naan. This curry is gluten free . I usually prepare this curry with multiple colored bell peppers / capsicum but you can also prepare this with a combo of bell pepper and baby corn. You can also give this curry a richer taste by adding 1/4 of coconut milk at the end but that is entirely optional.

Ingredients:

Note: Measurement is as per US measuring cup and measuring spoons. 1 cup = 250 ml

• ·       Bell peppers / capsicum(cut into cubes) : 2 large or 2 cups heaped
• ·        Coriander seeds : 4 tsp
• ·        Fresh coconut : 1/4 cup (see notes)
• ·       Dry red chilies (I used byadgi chilies) : 2
• ·       Sesame seeds : 2 tsp
• ·        Peanuts : 1/2 cup
• ·        Cumin seeds: 1 tsp
• ·        Onion: 1 cup (finely chopped)
• ·        Garlic: 1 tbsp heaped finely chopped
• ·        Red chili powder: 1 tsp (adjust according to taste)
• ·        Turmeric powder / Haldi : 1/2 tsp
• ·        Tamarind paste: 1.5 tsp
• ·        Oil: 1.5 tbsp
• ·        Salt as per taste
• ·        Cilantro (dhania leaves): 2 tbsp

Procedure:

1.       Dry roast coriander seeds and red chilies. Set it aside. Now dry roast sesame seeds, set it aside.

2.       Dry roast peanuts. Once done, take the roasted peanuts, coriander seeds, sesame seeds, red chilies and fresh coconut and using little water, make a smooth paste. Set it aside.

3.       Heat oil in a deep bottomed pan. When hot, add the cumin seeds. When they start to crackle, add the onion and garlic. Saute for 2 minutes.

4.       Add chopped capsicum. Saute and cook until capsicum is cooked.

5.       Now add the ground peanut-coriander paste we prepared earlier. Also add turmeric powder and red chili powder too. Add the tamarind paste. Mix and cook on low-medium heat.

6.       Add 1 cup water. Cook the mixture covered. Cook until the gravy thickens. Add salt.

7.       Once the gravy has reached the right consistency, add some chopped cilantro and turn off the heat.

8.       Serve with phulkas or roti.

   Note:

•     Instead of fresh coconut, you can use dry desiccated coconut. Dry roast it on low heat. Then grind it with other roasted items to a paste.
•      You can also use a combo of bell pepper and baby corn.