Tandoori Bell Pepper Masala(Roasted bell pepper curry)

This recipe is a recipe that I had written down some time before I became a blogger. It is from a food blog, but unfortunately I didn’t write down which one…This recipe has been a regular whenever I get my hands on really good bell peppers…Now, I googled it, so that I could locate the original post and link to it, but I couldn’t find it. If this is your recipe, please let me know and I would love to acknowledge you in this post and thanks for a wonderful recipe. 🙂

This is a super easy recipe, espeically when you are making a lot of dishes…and you don’t have space on the stove..Its because, half of the cooking is done in the oven, hence the name – ‘tandoori’. But it tastes absolutely delicious because the roasting adds a smoky flavor enhanced by the tandoori masalas. I’ve added my own spin to the dish by grinding carrots with the coconut thus balancing the spice with some natural sweetness and also adding more veggies into the mix.

Ingredients:
4 bell peppers, any color combination, cut into cubes (I used yellow and orange)
1 large onion, cut into cubes
1 large onion, minced
1 large tomato, cut into cubes(I threw in a few cherry tomatoes from the garden)
2 large tomatoes, crushed or canned crushed tomatoes 1/2 cup
1 tbsp ginger garlic paste
1 tbsp kasuri methi
1 tsp chilli powder
1 tsp garam masala
1 tsp tandoori masala
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp red pepper flakes
1 tsp black pepper powder
1 tsp salt
2 tbsp oil
1/4 cup yogurt
cilantro, for garnish

To grind:
2 carrots coarsely chopped
1/4 cup frozen grated coconut, thawed
1 tsp fennel seeds

Method:
Preheat oven to 425 degrees. Toss the bell peppers, onions and tomatoes along with 1 tbsp oil, the cumin powder, tandoori masala, coriander powder, turmeric, red pepper flakes, garam masala, pepper powder, salt and kasuri methi. Place on a lined baking sheet and cook for about 10-15 minutes until the edges of the pepper start to slightly char. You don’t want them to be cooked too much because they will cook in the gravy a bit. You still want the peppers crunchy.

Grind all the ingredients listed under ‘to grind’ to a smooth paste.

Heat oil in a pan over medium high heat. Add the minced onion and fry well. Add the ginger garlic paste and fry until raw flavors evaporate. Add the crushed tomatoes and chilli powder and fry until oil separates. Add the yogurt and cook further. Traditionally yogurt is used in tandoori marinades, but if you add the yogurt with the bell peppers it would become soggy, so we add it to the masala. Add the roasted tandoori capsicum and the ground masala. Add enough water to make a thickish gravy. Bring to a boil, taste for seasoning. Serve hot with pulavs or rotis/parathas etc.

Verdict: This is a dish that hits all the flavor palettes, smoky, spicy, sweet, tangy. It is very healthy from the addition of the variety of veggies and absolutely delicious.

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