Bellpepper Curry

Flavourful Curry with a lot of Bellpepper and a creamy gravy.

4 Servings


  • 2 pieces medium size bell pepper (cut into bite size pieces)

Cashew Paste

  • 1 tsp oil
  • ¼ cup broken cashews
  • 1 Tbsp sesame seeds
  • 1 Tbsp coriander
  • 1 Tbsp coconut powder


  • 1 ½ cup chopped tomato (I used 3 medium size tomatoes)
  • 1 Tbsp ginger cut into small pieces
  • 1 Tbsp chopped green chili
  • 2 Tbsp oil
  • 8 fenugreek seeds (methi dana)
  • 1 tsp cumin seeds (jeera)
  • ¼ tsp turmeric (haldi)
  • ⅛ tsp asafetida (hing)
  • 1 tsp red chili powder (lal mirch)
  • ½ tsp sugar
  • 1 tsp salt
  • ½ tsp garam masala

Cashew Paste

Heat a pan, add the oil, add the cashews, coriander seeds and sesame. Roast for about a minute. Turn off the heat, add the coconut powder. Let it cool, then blend it in a mixer with 1/4 cup of water.


Cut tomatoes, ginger and green chilis into big pieces and blend them in a mixer. Heat the same pan again and add the oil, the add the cumin seeds, fenugreek seeds and asafetida. Mix it a bit, then add the tomatoe-ginger-chili mix.
Now add the red chili powder, turmeric, salt and sugar and cook it about 2 minutes. The gravy should become thick and oily. Now add the cashew paste and cook for 2 more minutes. Add the bellpepper and 1 cup of water.

Cover the pan and let it cook for about 5 minutes. Check the bellpeppers and cook until they are soft. Occasionally add some water to keep the gravy from burning.

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