Capsicum Kurma (Korma)Recipe

Capsicum Kurma, also known as Korma, is a popular Indian sauce made with a mixture of spices, walnuts and coconuts. The Kurma recipe is so versatile that you can do it with any vegetables or meat of your choice. Today I shared the Kurma recipe with only capsicum as a main ingredient with a papier -based sauce. It can be made in less than 20 minutes. It is a quick and fast outline that is very good with RotNaan, Chapathi, dosai and any pulav variety.

Capsicum Kurma

I love trying different types of kormas. These suffered are thus versatile, they match magnificently with any Indian bread. These bread beautifully immerse the sauce. I love doing it with all sorts of vegetables. I wanted to try a kurma only with the capsicum, but what is not how the capsicum is that is cooked too much and becomes only a fraudicio. So I greeted him separately so that he keeps him crunchy.

Jump to:

Generally Kormas need a source of thickening, it can be ground with masala coconut or anachds or even masala poppy seeds or even coconut milk. This Kurma is inspected from peanuts. It is a kind of different, you will surely love it.

On the Capsicum Kurma

Kurma is a rich and spicy dish and is one of the basic recipes in Indian families, it has several variations throughout India. North India Kurma often uses cream, yogurt or walnuts for the basic sauce. While in the south of India, Kurma are usually prepared with coconut seeds, anachds, peanuts or poppy with some roasted spices. Generally I prepare Kurma with many vegetables at least once a week. The Kurma of Southern India is a great accompaniment for Chapathi, leaveIdiyappam, Idli and dosai.

Capsicum It is one of my favorite vegetables, I usually use them to wrap the recipes, the sandwich filling or combine it with any basic bread plate. I love to experience different types of kurma, so I just thought of making the Kurma recipe this week with capsicum. The vegetables in the Kurma are completely cooked and will be soft. But I want my capsicum to maintain its crunchiness and I don’t want it to become fradicio. So I prepared a slightly spicy peanut sauce and peperlo skipped separately in butter/ oil for 2 minutes to keep its color and crunchy. So he finally mixed the fried capsicum with the sauce. It is an excellent accompaniment for RotNaan, Pulav, Dosai and Idli.

The capsicum Kurma is slightly spicy, aromatic and has a beautiful basic peanut base creamy. It has such a light flavor, with less oil that makes it perfect for any Indian bread. This Kurma is so versatile that you can try to add any of the vegetables, tofu, bread or meat of your choice.

Similar recipes

Kurma of potatoes

White Road Kurma

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Kurma of tomato

Because this recipe works

Unique flavors: Unlike normal Kurmas, they have a coconut base. This is completely based on peanuts with a vegetable as a main ingredient. Make a single sauce taste, full of walnuts, light and feels satisfactory.

Because I love this recipe – Capsicum It is one of my favorite vegetables. He is so versatile and I love his sweetness and crunchiness. Kurma with only pepper when the main ingredient began as an experiment, but I love the simplicity of using only the chili pepper, it maintains the minimum sauce, easy to prepare and turns into an aromatic curry. Over time it has become a favorite family recipe that I do at least once a week. This recipe is without clamor, therefore it does not require peeling, cut or too much preparation for masala and vegetables. It is so simple and minimal with one vegetables and has such an aromatic and tasty flavor. You can also add more vibrant colors to the kurma using the Tri chilli pepper as yellow, red and green.

Versatile: This Kurma is so versatile that you can combine it with any Indian bread like Naan, Chapathi, leaveIdiyappam or even with Pulav variety. It is a tasty and satisfactory side dish. You can customize the recipe by adding tofu, bread or chicken.

Easy to do: The ingredients used in this recipe are so simple and easily available in your pantry. It requires no imaginative ingredients or tools. It is one of the easy recipes that can be put together in less than 20 minutes.

Ingredients

OIL : The oil is used to skip the base sauce. You can use all the oils of your choice such as coconut oil, vegetable oil, rapeseed oil.

Peperon / bell pepper: This is the heart of the recipe. Try using firm and fresh chili pepper. You can also add the yellow and red chilli pepper to add a more vibrant color to the Kurma. The capsicum adds a lightened sweet sauce flavor.

Tomatoes: The tomatoes are added for tangozza and to give the body to the base. Libra’s wealth of Masala pasta and spices. You can even use the canned tomato puree.

Cumin / Jearagam seeds: Cumin seeds are added due to temperament and give a thin and warm aroma to the base sauce.

Spice powders: I used chili dust, turmeric powder, coriander powder, garam masala powder to add spices and heat to the sauce.

Salt: The salt is essential to balance the overall flavors and taste. Regulate the quantity according to your dietary preferences.

SUGAR : A pinch of sugar is added to balance tomatoes and spicy spices.

WATERFALL : The water is added to adjust the consistency of the Kurma. You can make it dense or pour consistency according to your preferences.

Paste Muela: This is the heart of Kurma and creates a creamy and tasty base by jumping the peanuts, ginger, garlic and onion in oil. Ground in a smooth pasta. It has a spicy, sweet and creamy delicate flavor.

Hack

Saute: Wash and cut the chilli in dice. In a pan, add a little oil, then brown the diced chilli pepper for 2 minutes to keep its shape and color.

Paste Muela: It is necessary to prepare a special pasta by jumping peanuts, ginger, garlic and onion in a pan adding a little oil. If you want the sauce to be richer and more creamy, you can also include coconut or anacardi. Once the ingredients have jumped, cool them completely before grinding. Grinded in a smooth pasta.

Suggestions for experts

Fry the chilli pepper until it is tender to preserve its color and crunchiness.
You can add the chilli chilli color as yellow, red and green for the vibrant color.
To give a smooth and luxurious finish to the Kurma, add a spoonful of clarified butter or butter towards the end.
You can also prepare the base sauce and can be refrigerated. It will be useful during demanding days to prepare quick curry.

Warehouse

This capsicum Kurma remains well for 3 days in the refrigerator. Bring the Kurma to room temperature and keep them in an airtight container. Reduce them using a microwave oven or in a pan.

Service

Capsicum Kurma is so versatile and a great accompaniment for many dishes such as Idli, Dosai, Naan, Chapathi, leaveIdiyappam or even with Pulav.

Faq

1. Can I add bread?

Yes, absolutely! Paneer is a wonderful combination with chilli pepper and this is never wrong in the kitchen. The addition of Paneer makes this dish a curry full of proteins. Towards the end of cooking add cubes to diced bread to preserve its softness and also does not break.

2. Is this Kurma spicy?

This capsicum Kurma is slightly spicy. If you want something really spicy, add more chilli or chilli peppers depending on the taste buds.

3. Can I make it vegan or gluten?

To make it gluten or vegan, omit the butter. You can also add tofu for added proteins as it is naturally gluten -free and without vegans.

4. Can I keep the base sauce without vegetables?

Surely, yes! The basic sauce can be made in advance and refrigerated. This will be really useful when you want to create a quick side dish for your Roti, Naan, Dosai. Just heat the curry and add cooked vegetables of your choice and serve it.

Variations

Capsicum Zunka: A recipe of fry for fry in Maharashtra style in Maharashtra style with Flour and Besan pepper. This is a semi -dry or dry curry served with Phulkas, Roti and Chapathi.

Capsicum Chutney: A variation of spicy chutney made with skipped onion, tomato, chilli pepper and peperlo. It is an excellent alternative to your normal chipol tomato chutney. It can be served with dosai, Idli, Pongal and Adai.

Capsicum Paneer Kurma: Paneer cubes are added to the Capsicum Kurma for further proteins and taste. You can even omit the peanut or coconut paste. Replace the anacardi dough and fresh cream or milk. Garnish with Kasorori Methi. It is very good with Roti, Naan, Jeara Rice or any pulav.

Other capsicum recipes

📖 Recipe card

CAPSICUM (KORMA) Date Recipe

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Preparation time: 15 minutes

Cook time: 45 minutes

Total time: 1 Now

Porze: 4 portions

Calories: 219Kcal

Nutrition

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