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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.
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from 1 vote
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Prep Time:
15
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
1
hour
hour
Servings:
4
servings
Calories:
219
kcal
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:
1
g
|
Calories:
219
kcal
|
Carbohydrates:
8
g
|
Protein:
3
g
|
Fat:
20
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
10
g
|
Trans Fat:
0.3
g
|
Cholesterol:
15
mg
|
Sodium:
67
mg
|
Potassium:
180
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
479
IU
|
Vitamin C:
4
mg
|
Calcium:
42
mg
|
Iron:
1
mg
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