Peas Capsicum Masala Recipe | Peas Capsicum Gravy | Peas & Capsicum Curry. Simple and tasty north Indian gravy recipe made with peas and capsicum. No cashew, badam paste and no milk. The gravy for this recipe is rich and creamy. Peas Capsicum Masala served with roti, paratha, puri or dosa.
In a pan heat 1 tbsp butter and add ½ cup cooked peas, 1 cubed capsicum and sauté until capsicum shrink slightly. Keep aside.
In a kadai heat 1 tbsp oil add 1 bay leaf, 1 tsp cumin seeds, small piece cinnamon, and 2 cardamom pods sauté until it turns aromatic. Add 1 chopped onion, 1 tsp ginger garlic paste.
Add ¼ tsp turmeric powder, 1 tsp red chilli powder, ¼ tsp cumin powder, ½ tsp coriander powder and salt to taste, sauté until onion get translucent.
Add 1 cup tomato paste and sauté for 3-4 minutes.
Now add sauté corn and capsicum.
Then add ¼ tsp garam masala, 1 tsp kasuri methi and 1 cup water and mix adjusting consistency as required.
Cook for 5 min and add few coriander leaves.
Peas capsicum masala ready to serve.
