Sliced bell peppers simmered fast in a spiced onion-tomato masala until just tender and glossy.
Capsicum masala is a quick North Indian vegetable curry built on the classic onion-tomato base, using bell peppers cut into strips so they cook fast and stay slightly crisp rather than turning to mush. It's the kind of dish that shows up in home kitchens as a fast weeknight side or light main, made with whatever peppers happen to be in the fridge. The technique that separates this from a bland stir-fry is the same base used across North Indian cooking: onions cooked until soft and just starting to color, ginger-garlic paste bloomed briefly, then tomatoes cooked down until they lose their raw edge and the oil visibly separates at the pan's edges. Peppers go in only once that base is fully built, so they simmer in an already-developed sauce instead of stewing in raw tomato. A finishing touch of garam masala and kasuri methi (dried fenugreek leaves), crushed between the palms right before adding, gives the dish a distinctive aroma that's hard to replicate with any other spice.
Serves 4
Heat oil in a wide skillet over medium heat, add cumin seeds, and let them sizzle for 20-30 seconds.
Add onions and cook, stirring occasionally, until soft and lightly golden, about 8 minutes.
Stir in ginger-garlic paste, cook 1 minute, then add tomatoes, turmeric, coriander, and chili powder. Cook until the tomatoes break down and oil separates at the edges, 6-8 minutes.
Add bell pepper strips and salt, tossing to coat. Cook 6-7 minutes, stirring occasionally, until the peppers are just tender but still have some bite.
Crush kasuri methi between your palms and sprinkle in, along with garam masala. Stir through and remove from heat.
Garnish with cilantro and serve with roti or steamed rice.
Cut the peppers into similar-sized strips so they cook evenly and finish at the same time.
Don't skip crushing the kasuri methi between your palms right before adding — it releases the aroma much more than adding it whole.
Cook the peppers only until just tender; overcooked peppers turn watery and lose their fresh crunch.
Add cubed paneer in the last few minutes for a heartier main dish, kadai paneer style.
Use a mix of bell peppers and sliced onion for the classic kadai vegetable version.
Stir in a splash of cream at the end for a richer, restaurant-style finish.
Refrigerate in an airtight container up to 3 days; reheat gently in a skillet over medium-low heat, adding a splash of water if the masala has thickened too much.
Capsicum masala and its close relative kadai vegetable draw on the standard North Indian onion-tomato masala technique, adapted specifically to showcase bell peppers as a quick vegetable side dish common in home kitchens.
Yes — sliced mushrooms, baby corn, or cauliflower florets all work well added alongside the peppers.
You can skip it, though the dish will lack its distinct slightly bitter, aromatic finish; there isn't a close substitute.
The tomatoes likely weren't cooked down enough before the peppers were added — make sure you see the oil separate at the pan's edges before moving to the next step.
Per serving (240g / 8.5 oz) · 4 servings total
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