If you have been craving green pepper curry, this classic version delivers everything you love about the original. Capsicum takes center stage — sweet-charred peppers in a brisk onion-tomato masala. It is simple, honest cooking — the kind of dish Indian home kitchens have turned out for generations, and one you can master on the first try.
Why This Recipe Works
Green bell peppers, onions and roasted spices do the heavy lifting here, so every ingredient has a job. Nothing is complicated and nothing is wasted — green pepper curry is proof that a hot pan and a short list of good ingredients beat a long recipe every time.
A Note on Ingredients
Let the pepper strips char slightly in the pan — that smoky edge defines green pepper curry. Cut them in generous strips so they stay present.
How to Make It, Step by Step
Fry the pepper strips until edges blacken, remove, then build an onion-tomato masala in the same pan. Return the peppers, toss through the green pepper curry, and finish with garam masala.
Tips for the Best Results
- High heat for the peppers, medium for the masala.
- Do not over-sauce; the peppers should gleam, not swim.
- Great rolled in a chapati for lunch.
Make Ahead and Storage
Refrigerate 2 days; the peppers soften as it keeps.
More Indian Recipes to Try
When you are ready for your next Indian project, browse all of our tested recipes or dig into our cooking guides. A great next step is our Sookha Aloo — and for the background of the dish, this overview of capsicum is worth a read.
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Featured photo: Dsg.udayreddy — CC BY-SA 4.0, via Wikimedia Commons.
