Bell Pepper - You will need about 2 bell peppers approximately gms in total weight. These are washed, and cored, and diced into medium-sized pieces. I prefer to use the green variety of bell peppers for this recipe.

You can also mix-n-match red and green bell peppers to make it more colorful. Onions - For my Indian cooking, I prefer red onions. Tomatoes - Any ripe tomatoes will work in this recipe.

I like freshly chopped ones for more flavor. You will find these spices are pantry staples in most Indian homes. Yogurt - Yogurt or curds adds a slight sourness and creaminess to this dish. It also perfectly balances out the spices we have used.

Whisk the yogurt to break any lumps before you add it to the dish. I recommend using plain yogurt which is not very sour or tart for the recipe.

One important thing to remember when cooking with yogurt is that yogurt turns grainy when heated. So, make sure you add it at the end of the cooking process at the lowest cooking temperature setting. Stir continuously while adding and also while simmering. It compliments the heat from the spices and sourness from the yogurt and takes it to the next level.

This is a stove top recipe for bell pepper in an aromatic yogurt gravy. A few months back, my local Indian community started a WhatsApp group for cooking - which is still active and we share recipes, ideas, etc. This motivated us to cook at home and gave us a variety of ideas to try.

My friend Sunita shared this recipe in the group. She had used Baingan eggplant in her dish. Since my family is not a huge fan of eggplant, I made the same with Bell pepper.

We love it so much that this has become a frequent dish that I make at home. If you are planning to freeze the dish for later use you can do it two different ways.

In both methods, I recommend not adding the yogurt before freezing. Add the yogurt once you have brought the curry to boil just before ready to serve.

You can store leftovers in an airtight container in the refrigerator for a couple of days. The dish might turn sour due the acidity from the yogurt and tomatoes. Reheat on low flame until heated thoroughly. I do not recommend freezing this dish after adding the yogurt.

Yogurt might not thaw well and turn grainy when reheating. If you intended to freeze, follow the suggestion in the meal prep tips. An interesting recipe. I used a mix of green, orange, and red bell peppers.

All else was as described. Next time I will use a bit less than 1 cup of water overall result could be a tad less liquid. Also next time I will use at least a full tsp of Indian red chilli powder with all that yogurt 1 cup , it could easily have more "bite"!

The sweet-sour creamy taste with bell pepper flavor was quite unique! A pretty forgiving recipe too, as you said- I overcooked the yogurt a bit but it still ended up being really tasty and was enjoyed by all. Thank you so much!

Glad you enjoyed it. Next time, after adding yogurt, maybe cooking a little less at the lowest temperature possible while stirring constantly will help to prevent the grainy texture. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.

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Bell Pepper Yogurt Curry is an aromatic dish where shallow fried bell pepper or capsicum is cooked in a flavorful gravy with yogurt. This is an interesting way to include bell pepper or capsicum in your diet. Pairs well with rice or roti. It is pretty straightforward recipe with ingredients mostly available in an Indian Pantry.

Make this dish and relish it for lunch or dinner. Print Recipe Save Saved! Prep Time 10 minutes. Cook Time 20 minutes.

Total Time 30 minutes. Servings 4. Greener Chef Extra Large Bamboo Cutting Board - Lifetime Replacement Cutting Boards for Kitchen - 18 x Etekcity Food Scale, Digital Kitchen Weight Grams and Ounces for Baking and Cooking, Small, Stainless Steel.

Calphalon 2 Piece Contemporary Frying Pan set, Nonstick, Black. How to make Bell Pepper Yogurt Curry. Heat oil in a large skillet on medium-high heat. Add the diced bell pepper in one layer and shallow fry until it starts to caramelize approx. Remove from heat and transfer to tray or plate and keep aside to use later in the recipe.

Lower the heat to medium. To the same skillet, add more oil if required. Once the oil is hot, add the minced ginger and garlic. Sauté for 30 seconds. Add the onions and cook until they turn translucent. Add the spice powders: cumin powder, Kashmiri red chilli powder, turmeric powder, and garam masala.

Sprinkle salt. Sauté for a minute or two until the spices become aromatic. Next, add the chopped tomatoes and cook until they turn mushy, and oil leaves the sides.

Add more water only once the water added earlier is completely evaporated]. Add about Mix in the shallow fried bell pepper and cook to the desired level. If you like it well cooked, cook for a longer time].

Reduce the heat to the lowest setting, add yogurt while constantly stirring. Cook for minutes stirring constantly to prevent grainy yogurt. Serve hot garnished with finely chopped cilantro. These Everyday Breakfast Tacos come together harmoniously using one small pan. Highlighting simple, fresh ingredients like flour tortillas, eggs, bell peppers and spicy cheese.

They are packed with protein, vegetables and flavour. Often […]. Instagram Pinterest Mail. Toggle Navigation. All Recipes Breakfast Mains Salad Soups Sweets Vegan Search here. Jump to Recipe Print Recipe.

Your new go-to vegan curry. Chickpeas and bell peppers inside a rich and creamy, spiced coconut milk broth. Course Main Course. Cuisine Indian. Keyword chickpeas, coconut milk, curry, quick, winter. Prep Time 10 minutes minutes.

Cook Time 25 minutes minutes. Total Time 35 minutes minutes. Servings 2. Instructions Heat a dutch oven over medium heat. Once warmed add oil, onions, garlic and ginger with a pinch of salt.

Stir frequently until aromatic and onions soften, about minutes. Add the bell peppers, chickpeas, curry, turmeric and, salt.

Jump to Recipe Print Recipe. Your new go-to vegan curry. Chickpeas and bell peppers inside a rich and creamy, spiced coconut milk broth. Course Main Course. Cuisine Indian. Keyword chickpeas, coconut milk, curry, quick, winter. Prep Time 10 minutes minutes. Cook Time 25 minutes minutes.

Total Time 35 minutes minutes. Servings 2. Instructions Heat a dutch oven over medium heat. Once warmed add oil, onions, garlic and ginger with a pinch of salt. Stir frequently until aromatic and onions soften, about minutes. Add the bell peppers, chickpeas, curry, turmeric and, salt. Let it cook for 5 minutes, stirring frequently to meld the flavours.

Turn the heat up to medium-high and add the coconut milk and broth. Bring mixture to a boil then reduce heat to maintain a gentle simmer and cook for minutes, stirring occasionally. Remove from heat, add the maple syrup, lime juice, and stir.

Adjust flavours as needed, more maple for sweetness, lime juice for acid and salt for overall flavour. Share this: Pinterest. You might also like. Search, save and sort your favourite recipes and view them offline. Join the BBC Good Food Wine Club. Join our Subscriber Club Download our app Good Food Shows Wine Club Recipe boxes Videos.

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