Capsicum curry: (Zero oil)

Capsicum zero oil curry1 About: This is a colourful curry where colourful capsicums/bell peppers and red onions are cooked in peanut-tomato sauce. The nutty flavour of peanuts and flaxseed blends well with the tangy taste of tomatoes and crunchy bites of capsicums. Yields-4-5 servings Preparation time-15 minutes Cooking time-20 minutes Ingredients:

  • Capsicum/bell peppers-2green and 1red (cut into big chunks)
  • Chilli powder-1tsp
  • Coriander powder-1tsp
  • Turmeric-pinch
  • Salt- to taste

For the gravy:

  • Roughly chopped onion-1 large
  • Tomatoes-3 medium
  • Ginger-1/2 inch
  • Garlic-3 pods
  • Red chillies-2
  • Saunf/ fennel seeds-1 tsp
  • Roasted peanuts-1/4 cup

For garnishing:

  • Chopped coriander-a handful

Procedure:

  • Blanch tomatoes for 4-5 minutes- peel the skin and allow it to cool a bit.
  • Combine peanuts, fennel seeds, ginger, garlic, red chillies in a food processor/blender and blend to course – to this add balanced and peeled tomatoes, onion and whizz again to smooth puree by adding some water.
  • In a non-stick pan add ground puree and saute until it thickens a bit.
  • Add chilli powder, coriander powder, turmeric, water as per consistency desired and saute until the raw flavour goes off say about 2-3 minutes
  • Then add capsicum, salt and saute until they are tender and crunchy.
  • Adjust the spices, salt and consistency as per the taste and simmer until the gravy reaches the desired consistency
  • Then turn off the flame, garnish with chopped coriander/cilantro

Capsicum zero oil curry2

Serve with Kulchas/Naan/Paratha. Yeast free – Mint Kulchas Mint Kulcha final Naan: Yeast free Oats and whole wheat Naan Yeast Lachha Paratha – Onion Coriander Onion Paratha12 Note:

  • Spices can be varied as per the taste.
  • Tried to avoid oil in gravy can used 1-2 tsp if required.
  • If you feel peanuts may add calorie can alternatively use almonds/ just use tomatoes.
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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on May 11, 2015, in Indian, Side dish. Bookmark the permalink. 23 Comments.

  1. Lovely curry. That too with no oil sounds wonderful.

    Liked by 1 person

  2. Jackie Saulmon Ramirez

    I love things with gravy! For Mother’s Day my husband drove to our favorite Indian restaurant and brought back three dishes for me. I’d had the flu from Wednesday to Sunday and barely eaten more than a bagel and a banana. Needless to say, I made up for lost time and ate like a pig.

    The sauce sounds great and we have all the ingredients to make this so we will get in some practice. πŸ™‚

    Thank you for your lovely recipes with notations!

    Like

    • Jackie – love to hear you like Indian gravies and dishes….My pleasure to share them and receive such positive and motivating feedback…Hope you well now…What kind of indian gravies you love so can try make them and share recipes too…have a good day

      Liked by 1 person

  3. Beautiful pictures with the tomatoes in the background

    Like

  4. I love all the colors. This dish really caught my eye. Hugs. πŸ™‚

    Liked by 1 person

  5. Oooh curry, so delicious! I love that photo with the red pot and the veggies in the background, gorgeous!

    Liked by 1 person

  6. This looks wonderful. I would need to make extra for I am sure that I would want to go back for more. It has everything I like in a dish including ginger, turmeric and garlic. thanks for sharing such a great recipe.

    Like

  7. Such a simple curry – love the peanut gravy

    Liked by 1 person

  8. Wow, I don’t think I’ve ever had a curry with zero oil in it. I’m sure I can have this like everyday! Just need some parathas or chapathis to go with the gravy πŸ™‚

    Liked by 1 person

  9. Reblogged this on Chef Ceaser.

    Like

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