Indian Bell Pepper and Tomato Masala Skillet

About This Recipe

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.

Ingredients

Serves 4

• 4 wholebell peppers, assorted colors, cut into strips
• 3 tbspoil
• 1 tspcumin seeds
• 2 wholeonions, thinly sliced
• 1 tbspginger-garlic paste
• 3 wholetomatoes, finely chopped
• 1 tspturmeric
• 1.5 tspground coriander
• 1 tspred chili powder
• 1 tspgaram masala
• 1 tbspkasuri methi (dried fenugreek leaves)
• 1 tspsalt
• 0.25 cupcilantro, chopped

Instructions

1. 1

   Temper the cumin

   Heat oil in a wide skillet over medium heat, add cumin seeds, and let them sizzle for 20-30 seconds.

2. 2

   Cook the onions

   Add onions and cook, stirring occasionally, until soft and lightly golden, about 8 minutes.

3. 3

   Add aromatics and tomato

   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.

4. 4

   Add the peppers

   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.

5. 5

   Finish

   Crush kasuri methi between your palms and sprinkle in, along with garam masala. Stir through and remove from heat.

6. 6

   Serve

   Garnish with cilantro and serve with roti or steamed rice.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions