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    Home » Vegetarian Side Dishes » Capsicum Mutter Masala

    Capsicum Mutter Masala

    Published: Jun 5, 2019 · Modified: Sep 23, 2020 by Srivalli · 9 Comments

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    Capsicum Mutter Masala is a creamy rich onion tomato based gravy with the goodness of the vegetables included in it. This makes a delicious side dish for any flatbread.

    When we make the weekly paneer butter masala, we are also faced with the resistance from the elders at home, who are bored with the same old PBM repeated every week, without fail! On such days, creamy gravies like what I have today saves the day or dinner rather!

    The base is almost the same as what we make for the Paneer Butter Masala, with some tweaks and only now I realized this latest recipe is not yet on the blog! Anyway, this gravy makes an excellent side dish for Parottas and Rotis.

    This is the last of the creamy gravies that I am sharing as part of the BM#101, Week 1 for Creamy Gravies.

    Capsicum Peas Masala

    Capsicum Mutter Masala

    Capsicum Mutter Masala

    Ingredients Needed:

    2 medium Onions
    3 medium Tomatoes
    1 tsp Ginger Garlic Paste
    1/2 cup Capsicum
    3/4 cup Peas
    5 to 6 Cashewnuts
    1 tsp Red Chili Powder
    1/2 tsp Kashmiri Chili Poweder
    1 tsp Coriander Powder
    3/4 tsp Cumin Powder
    A Pinch Turmeric Powder
    1/2 tsp Garam Masala
    Salt to taste
    1/2 cup Cream
    2 tbsp Butter

    Prep the onions and tomatoes and blanch it for 15 mins. Peel the tomato skin and make a puree of both onions and tomatoes.
    Heat a nonstick pan with 1 tbsp butter, saute the ginger garlic paste till done.
    Next, add the puree along with salt and turmeric powder, cover with a lid and bring to a boil.
    Then add all the spice powders, cashew paste and simmer till the puree gets cooked. Add water as required and bring to a boil.
    Heat a small pan with 1 tbsp butter, add the sliced capsicum and peas, cook for 5 to 7 mins until done. Add to the gravy.
    When the gravy is done, add the cream, save 1 tsp for final garnish.
    Simmer for 5 mins and switch off.
    Serve with Parotta.

    Peas Capsicum Masala

    Capsicum Peas Masala
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    Capsicum Mutter Masala

    Capsicum Mutter Masala is a creamy rich onion tomato based gravy with the goodness of the vegetables included in it. This makes a delicious side dish for any flatbread.
    Course Main Dish - Gravies
    Cuisine Indian
    Keyword Creamy Gravies
    By Cook Method Stovetop
    Occasion Weekend Special
    Dish Type Gravy Side Dishes
    Author Srivalli

    Ingredients

    • 2 medium Onions
    • 3 medium Tomatoes
    • 1 tsp Ginger Garlic Paste
    • 1/2 cup Capsicum
    • 3/4 cup Peas
    • 5 to 6 Cashewnuts
    • 1 tsp Red Chili Powder
    • 1/2 tsp Kashmiri Chili Poweder
    • 1 tsp Coriander Powder
    • 3/4 tsp Cumin Powder
    • A Pinch Turmeric Powder
    • 1/2 tsp Garam Masala
    • Salt to taste
    • 1/2 cup Cream
    • 2 tbsp Butter

    Instructions

    • Prep the onions and tomatoes and blanch it for 15 mins. Peel the tomato skin and make a puree of both onions and tomatoes.
    • Heat a nonstick pan with 1 tbsp butter, saute the ginger garlic paste till done.
    • Next, add the puree along with salt and turmeric powder, cover with a lid and bring to a boil.
    • Then add all the spice powders, cashew paste and simmer till the puree gets cooked. Add water as required and bring to a boil.
    • Heat a small pan with 1 tbsp butter, add the sliced capsicum and peas, cook for 5 to 7 mins until done. Add to the gravy.
    • When the gravy is done, add the cream, save 1 tsp for final garnish.
    • Simmer for 5 mins and switch off, garnish with cream.
    • Serve with Parotta.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

    BMLogo

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

    More Vegetarian Side Dishes

    • Festival Vegetable Side dishes
      Quick and Easy Dry Vegetarian Recipes for Festivals
    • Chilli Paneer Gravy
      Chilli Paneer Gravy ~ Restaurant Style Recipe
    • Zero Oil Kandhari Aloo
      Zero Oil Kandhari Aloo ~ No Oil Side Dish for Roti
    • Purattasi Sani Thaligai
      Purattasi Sani Thaligai | Purattasi Padayal Recipes | Shanivaralu Panduga

    Reader Interactions

    Comments

    1. Vaishali Sabnani says

      June 06, 2019 at 3:12 pm

      The Sabzi sounds so delicious and specially with that cream on top ! Very interesting to tweak the recipe and make capsicum mattar , will try for hubby , he loves both capsicum and peas .

      Reply
    2. Swati says

      June 06, 2019 at 8:22 pm

      I love dishes with Capsicum and matarbut never tried only capsicum and matar combination.This looks so rich and flavourful..especially with cream on top..

      Reply
    3. Padmajha PJ says

      June 07, 2019 at 2:10 pm

      I made PBM for the kids today and had I seen this would have made this one for us! The gravy looks super rich and craemy Srivalli.

      Reply
    4. Renu says

      June 07, 2019 at 8:24 pm

      That is interesting, sort of same gravy base and 2 dishes. Capsicum mutter masala gravy loosk very rich and creamy.

      Reply
    5. Varada says

      June 11, 2019 at 6:04 am

      Sounds delicious! I will try it without the butter. And your experiment is tempting me to try out vegetable combinations too.

      Reply
    6. Gayathri Kumar says

      June 12, 2019 at 7:20 am

      That is such a delicious platter Valli. The creamy capsicum peas masala looks absolutely yum. I love the nut base you add in gravies as it makes the final dish so rich.

      Reply
    7. harini says

      June 16, 2019 at 9:16 am

      Wow! such a rich and creamy dish Valli. Very interesting gravies in this series.

      Reply
    8. Narmadha says

      June 25, 2019 at 4:30 pm

      Wow.. they look so delicious and creamy valli.

      Reply
    9. Ahaana Sharma says

      June 26, 2019 at 5:27 pm

      This dish looks super yummy. The cashew paste makes the dish richer. Thanks for sharing the recipe. Keep updating with more such recipes

      Reply

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    srivalli

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