Name: Hyderebadi Capsicum Masala recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 10
Ingredients: Capsicum (Shimla Mirch) - 250 Grams; Roughly Chopped Tomatoes (Kate Tamatar) - 100 Grams; Cumin Seeds (Jeera) - 1 Tea Spoon; Mustard Seeds (Rai) - 1 Tea Spoon; Onion Seeds (Kalonji) - 1 Tea Spoon; Curry Leaves (Curry Patta) - 1 Bunch; Finely Chopped Green Coriander (Barik Hara Dhaniya) - 1 Bunch; Ginger Garlic Paste (Adrak Lasoon Ka Paste) - 1 Table Spoon; Coriander Powder (Dhaniya Powder) - 1 Table Spoon; Cumin Powder (Jeera Powder) 1 Tea Spoon; Whole Spice Powder (Garam Masala Powder) - 1 Tea Spoon; Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon; Turmeric Powder (Haldi Powder) - 1 Tea Spoon; Tamarind (Emali) - 25 Grams; Sesame Seeds (Til) - 25 Grams; Peanuts (Mungphali) - 25 Grams; Dry Coconut (Sukha Nariyal Khopra) - 25 Grams; Oil - As per your requirement; Salt to taste

ABOUT Hyderebadi Capsicum Masala RECIPE

Hyderabadi cuisine is an amalgamation of Mughal, Turkish, and Arabic along with the influence of Telugu and Marathwada. It comprises of rice, wheat & meat dishes. The skilled use of various spices, herbs and natural edibles makes it tasty. The flavour and aroma is brought by using a method of slow cooking called "DUM". Today in "Jai Ki Rasoi Se", made one such spice and tangy dish called " Hyderebadi Capsicum Masala". This goes well when served with biryani, jeera rice, roti, naan, paratha etc.

Ingredients Serving: 10

Capsicum (Shimla Mirch) - 250 Grams
Roughly Chopped Tomatoes (Kate Tamatar) - 100 Grams
Cumin Seeds (Jeera) - 1 Tea Spoon
Mustard Seeds (Rai) - 1 Tea Spoon
Onion Seeds (Kalonji) - 1 Tea Spoon
Curry Leaves (Curry Patta) - 1 Bunch
Finely Chopped Green Coriander (Barik Hara Dhaniya) - 1 Bunch
Ginger Garlic Paste (Adrak Lasoon Ka Paste) - 1 Table Spoon
Coriander Powder (Dhaniya Powder) - 1 Table Spoon
Cumin Powder (Jeera Powder) 1 Tea Spoon
Whole Spice Powder (Garam Masala Powder) - 1 Tea Spoon
Red Chilli Powder (Lal Mirch Powder) - 1 Table Spoon
Turmeric Powder (Haldi Powder) - 1 Tea Spoon
Tamarind (Emali) - 25 Grams
Sesame Seeds (Til) - 25 Grams
Peanuts (Mungphali) - 25 Grams
Dry Coconut (Sukha Nariyal Khopra) - 25 Grams
Oil - As per your requirement
Salt to taste

Instructions

Soak the tamarind in water and keep it aside to make a pulp out of it
Dry roast sesame seeds, peanuts and dry coconut and keep aside to get it cool. In a mixer jar add roasted sesame seeds, peanut & dry coconut. Make a fine paste and keep it aside
Wash capsicum and make cross cut and keep it aside.
Heat oil in a non-stick pan or kadai. Once the oil is hot add cumin, mustard & onion seeds. Once they crackled add curry leaves and cook for one minute
Add capsicum and mix them. Cover it and cook till the skin of turn to white
Add all other ingredients like ginger garlic paste, coriander, cumin, red chilli, turmeric and whole spice powder. Mix all and cook till oil get separated from it
Add the paste of made out of roasted sesame seeds, peanut and dry coconut. Mix and cook till oil get separated from it
Add tamarind pulp and mix it. Add 1 cup of water or as per the consistency you required. Season it with salt according to taste. Mix all ingredients. Cover and cook it for 5 minutes on medium to low flame
Finally add finely add chopped green coriander & tomato wedges. Mix all and cook for another 2 minutes.
Now the dish is ready to be serve with any flavored rice or Indian bread

Similar Recipes