Bell Pepper Yogurt Curry

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Bell pepper (or capsicum) yogurt curry is an aromatic dish where shallow fried bell pepper is cooked in a flavorful gravy with yogurt and can be eaten for lunch or dinner. This is an interesting way to include bell pepper or capsicum in your diet and pairs well with rice or roti. It is a pretty straightforward recipe with ingredients mostly available in an Indian Pantry.

This post has the full recipe - with detailed instructions, meal planning tips as well as serving suggestions.

what are the ingredients required to make Bell Pepper Yogurt Curry?

Full recipe + detailed instructions can be found in the printable recipe card at the end of the post.

• Bell Peppers/Capsicum (of course :))
• Onions
• Tomatoes
• Ginger & Garlic
• Spices - Turmeric Powder, (Kashmiri) Red Chili Powder, Cumin Powder & Garam Masala Powder
• Yogurt
• Finely Chopped Cilantro for garnish
• Cooking Oil
• Brown Sugar or Jaggery (optional)

Bell Pepper - You will need about 2 bell peppers (approximately 500 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.

Ginger & Garlic - These are a must-have for most of the Indian inspired gravy dishes. The key point while using ginger and garlic in these recipes is to make sure that you cook them out - to get rid of the raw taste & smell without burning them.

Spices - Turmeric Powder, (Kashmiri) Red Chili Powder & Garam Masala Powder- These are the spice powders used in the recipe for bell pepper in yogurt gravy. You will find these spices are pantry staples in most Indian homes.

• Turmeric powder or Haldi is ground turmeric and imparts a beautiful yellow hue to the dish. Along with its medicinal properties, turmeric is also used in homemade beauty remedies - for scar lightening or for hyperpigmentation. Be careful, it can stain fingertips and countertops.

• Kashmiri Red Chilli powder is famous for the rich red color without giving it an overbearing heat. If you have a mild palette, then reduce the quantity of the red chilli powder. If you like a spicier dish, add more Kashmiri red chilli powder, or use any other spicier red chilli powders. Sweet paprika is a good substitute for the Kashmiri red chilli powder. Adjust the quantity according to taste.

• Cumin powder or jeera powder is ground jeera or cumin seeds.

• Garam Masala Powder is a mix of whole spices roasted and ground to a fine powder. This is another must-have in Indian Pantry. You will find many different types of Garam Masala with different types of whole spices combinations and different levels of heat associated. I have used about a teaspoon of garam masala in the recipe, but make sure to adjust it to your own taste. If it is the first time you are using this spice mix, add little by little, and taste before you add more.

Yogurt - Yogurt (or curds) adds a slight sourness and creaminess to this dish. It also perfectly balances out the spices we have used. I have used homemade yogurt (made with 2% milk), but feel free to use any kind of plain yogurt in this recipe. 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.

Brown Sugar/Jaggery- If you like a hint of sweetness in the curries, add brown sugar or jaggery to this dish. It compliments the heat from the spices and sourness from the yogurt and takes it to the next level. Optional.

What are the equipment or utensils needed to prepare this dish?

This is a stove top recipe for bell pepper in an aromatic yogurt gravy. You will need the following equipments/utensils to prepare the dish.

• Large Skillet
• Cooking Spoon/Spatula
• Measuring cups/ spoons (optional, if you are comfortable eyeballing the ingredients)
• Kitchen scale (optional, if you are comfortable eyeballing the ingredients)
• A plate or tray to save the shallow fried bell pepper pieces till they are ready to be used in the recipe
• Chopping board & Knife
• Small bowls to measure and mise en place your spices (optional, if you are comfortable eyeballing the ingredients)

Serving suggestions

• Steamed rice
• Roti/Chappathi

More vegetarian dishes for your lunch and/or dinner

• Try this creamy cauliflower and chickpeas combination that pairs well with rice as well as roti or Naan.

• A super simple corn stir fry spiced with turmeric, ginger and green chillies. Truly delicious with roti.

• This recipe is pretty popular on the blog, especially during winters. I make this mustard leaves stir fry all year round from the frozen mustard leaves available through out the year in US grocery stores.

Inspiration for Bell Pepper Yogurt Curry 🙂

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.

The original recipe my friend shared did not have brown sugar or jaggery.

Additional Notes

• 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish)
• 1 TEASPOON= 5 ML; 1 TABLESPOON= 15 ML
• Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
• Serving size is for 4 as an accompaniment for rice or roti. If you want to make it a richer meal, add another side dish, papad (thin deep-fried lentil wafers), or a salad. Always adjust the serving size to suit your dietary needs.
• This is a pretty forgiving recipe. You can adjust the spices and seasonings to taste.
• Adjust the spices used to suit your taste. If you haven't cooked with these Indian spices before, start with smaller quantities, taste as you go. Add more if required.
• Set the temperature to the lowest setting before adding yogurt. Stir gently but continuously while adding the yogurt and also while simmering to prevent the yogurt from curdling and turning grainy.

Continue to Content

Bell Pepper Yogurt Curry

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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

Ingredients

• 2-3 tablespoon Oil; divided (more if needed)
• 500 grams (2 large | approx. 3 cups) Green Bell Pepper; diced medium size
• ½ tablespoon Ginger; minced
• ½ tablespoon garlic; minced
• 150-200 grams (approx. 1 heaped cup) Finely chopped onions
• 1 teaspoon Cumin powder
• 1 teaspoon Kashmiri red chilli powder; adjust to taste
• 1 teaspoon Turmeric powder
• 1 teaspoon Garam masala; adjust to taste
• 200 grams (2 medium-sized | approx. 1 heaped cup) Finely chopped tomatoes
• Water
• Salt to taste
• ½ tablespoon Brown sugar/jaggery; optional (add only if you like a mild sweet taste in curries)
• 1 cup Yogurt
• Water
• Finely chopped cilantro for garnish

Instructions

How to make Bell Pepper Yogurt Curry

1. 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. 3-4 minutes). Remove from heat and transfer to tray or plate and keep aside to use later in the recipe. [Note: Do not overcrowd the skillet - if required, do in batches.]
2. 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. (approx. 5-6 minutes)
3. 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.
4. Next, add the chopped tomatoes and cook until they turn mushy, and oil leaves the sides. [Note: You can add a tablespoon of water at a time, to speed up the cooking process. Add more water only once the water added earlier is completely evaporated].
5. Add about 1-1.25 cups of water (depending on the consistency of the gravy you want in the dish), salt to taste, and brown sugar/jaggery (if using) and bring to boil.
6. Mix in the shallow fried bell pepper and cook to the desired level. [Note: I do not like overcooked mushy bell peppers, so I cook for about 2-3 minutes. If you like it well cooked, cook for a longer time].
7. Reduce the heat to the lowest setting, add yogurt while constantly stirring. Simmer for 2-3 minutes (stirring constantly until the curry is heated) to prevent grainy yogurt.
8. Serve hot garnished with finely chopped cilantro.

Notes

• 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish)
• 1 TEASPOON= 5 ML; 1 TABLESPOON= 15 ML
• Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
• Serving size is for 4 as an accompaniment for rice or roti. If you want make it richer, add another side dish, raitha or sabji. Always adjust the serving size to suit your dietary needs.
• This is a pretty forgiving recipe. You can adjust the spices and seasonings to taste.
• Adjust the spices used to suit your taste. If you haven't cooked with these Indian spices before, start with smaller quantities, taste as you go. Add more if required.
• Set the temperature to the lowest setting before adding yogurt. Stir gently but continuously while adding the yogurt and also while simmering to prevent yogurt form curdling and turning grainy.

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meal prep tips/ideas for Bell Pepper Yogurt Curry

• Shallow fry the bell pepper pieces ahead of time and store till ready to use.
• Follow the entire recipe and store the dish in the refrigerator in a airtight container for a couple of days.

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.

• Make the gravy as per the recipe until step number 5 (do not add the yogurt or the bell pepper) and freeze until ready to use. Thaw and bring the gravy to boil, follow the rest of the steps.
• Make the dish as per the recipe until step number 6 (do not add the yogurt) ahead of time and freeze until ready to use. When ready to use (thaw if stored in freezer), bring to a boil. Follow the rest of the steps. If you are using this method, keep the bell pepper slightly undercooked than you desire.

Storing Leftovers

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.

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