Capsicum we generally add for paneer gravies or other onion tomato based gravies. We make south indian style Sambar with Capsicum too. I have already posted a Capsicum dry curry too. This recipe was published in the Aval Vikatan Supplement book which i contributed 3 months back. A very easy and rich gravy with capsicum and a perfect side dish for roti too.
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Method:
Notes:
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Ingredients 
Preparation Time : 15 mins | Cooking Time : 25 Mins | Serves :3-4
Bell Pepper | Capsicum(all colours) 1 Cup
Onion 1
Tomato 1
Red chilli powder 1/2 tsp
Ginger Garlic paste 1 tsp
Oil 3 tsp
Garam masala 1/4 tsp
Salt to taste
To roast and Grind
Cumin seed 1/4 tsp
Coriander Seeds 1/2 tsp
Cinnamon 1 small stick
Cashew nuts 6-8
Bell Pepper | Capsicum(all colours) 1 Cup
Onion 1
Tomato 1
Red chilli powder 1/2 tsp
Ginger Garlic paste 1 tsp
Oil 3 tsp
Garam masala 1/4 tsp
Salt to taste
To roast and Grind
Cumin seed 1/4 tsp
Coriander Seeds 1/2 tsp
Cinnamon 1 small stick
Cashew nuts 6-8
Method:
- In a pan add little oil and saute the onion and tomato for few minutes and allow this to cool.
- Dry roast the ingredients given under "roast and grind".
- Cut the capsicum into big cubes.
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- Grind both together into a fine paste.
- In a pan add oil and add ginger garlic paste.
- Cook in a low flame till the raw smell goes.
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- Add the ground masala, red chili powder, salt and garam masala and cook for few minutes.
- Add the cubed capsicum and mix well.
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- Add half cup of water or little more to bring it to the gravy consistency.
- Boil this for few minutes and switch off the flame. You can either add kasoori methi or coriander leaves for garnishing.
- Serve hot with phulkas | parathas.
- Always ensure that the Capsicum should not be over cooked and let this be crunchy.
- If you want the gravy to be more richer, you can add 2 tblsp of fresh cream in the last.
- While dry roasting the masala, be careful not to get it burnt, else it will spoil the taste.
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