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Capsicum Kurma (Korma) Recipe

Capsicum Kurma (Korma) Recipe with step by step pictures. This peanut based gravy with capsicum as its main ingredient is mild yet very flavorful and aromatic.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 219kcal

Ingredients

  • 3 tbsp Oil
  • 2 tbsp Butter
  • 2 Bell Pepper/Capsicum I used green and red
  • 2 large pureed Tomatoes
  • 1 tsp Cumin Seeds / Jeerakam
  • 1 tsp Turmeric powder
  • 1 tbsp Coriander powder
  • 2 tsp Chilli powder
  • 1 tsp Garam Masala powder
  • Salt - to taste
  • 1 tsp Sugar
  • Water as needed
  • For Grinding:
  • 3 tbsp Peanuts
  • 1 tbsp Ginger
  • 6 cloves Garlic
  • 1 large chopped Onion

Instructions

  • Heat 1 tbsp of oil. Add in the chopped peppers and saute them for 2 to 3 mins. Now remove them to a bowl.
  • In the same kadai with the leftover oil, add in the peanuts and roast them for a couple of mins.
  • Add in ginger, garlic and onions. Saute them for 5 mins or so.
  • Allow this to cool a little. Now Remove the to a blender and puree them.
  • In the same kadai. Add 2 tbsp of oil. Add in the pureed onion mix and saute them well in the oil.
  • Add in chilli, coriander, turmeric, garam masala powders, salt and sugar. Saute them for a min.
  • Add in tomato puree and mix well. Cook for 5 mins or so till oil separates.
  • Pour in some water and bring it to boil.Cover and simmer for 10 mins or so.
  • Now add in the cooked capsicum and mix well. Simmer for a couple of min.
  • Add in butter, lemon juice, coriander leaves and switch off the flame.
  • Serve with chapati or naan.

Nutrition

Serving: 1g | Calories: 219kcal | Carbohydrates: 8g | Protein: 3g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 15mg | Sodium: 67mg | Potassium: 180mg | Fiber: 2g | Sugar: 2g | Vitamin A: 479IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 1mg
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