Red Bell Pepper Sabzi
A quick, vibrant sabzi where sweet red bell peppers shine in a simple, spiced onion-tomato masala. The peppers stay slightly crisp, absorbing earthy cumin, turmeric, and a subtle kick from green chili. Ready in 20 minutes, this everyday dry curry pairs perfectly with roti or dal-rice.
For 4 servings
- prep
Prep the vegetables.
1.Deseed 3 large red bell peppers and cut into 1-inch cubes.2.Finely chop the onion and tomatoes.3.Grate the ginger and slit the green chili lengthwise. - temper · ~1 min
Temper the cumin.
1.Heat 1 tbsp oil in a kadai or pan over medium heat.2.Add ½ tsp cumin seeds and let them sizzle until fragrant (20-30 seconds).TIPKeep the heat medium — cumin burns fast and turns bitter. - saute · ~5 min
Sauté the onion and aromatics.
1.Add chopped onion and cook until translucent (3-4 minutes).2.Stir in the grated ginger and slit green chili. Sauté for 1 minute until the raw smell fades. - saute · ~6 min
Cook the tomato masala base.
1.Add 1 pinch turmeric powder, 1 pinch red chili powder, and 1 tsp coriander powder.2.Sauté for 20 seconds until the spices bloom.3.Add the chopped tomatoes and ½ tsp salt. Cook until tomatoes soften and the oil starts to separate (4-5 minutes). - saute · ~6 min
Cook the bell peppers.
1.Add the cubed red bell peppers to the masala and stir to coat evenly.2.Cover and cook on low heat for 5-6 minutes, stirring once halfway. The peppers should be tender but still have a slight bite.TIPDon't overcook — the sweet crunch of red capsicum is what makes this sabzi special. - mix · ~1 min
Finish and garnish.
1.Uncover, sprinkle 1 pinch of garam masala over the sabzi and give it a gentle stir.2.Turn off the heat. Garnish with 2 tbsp chopped coriander leaves and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut bell peppers into uniform 1-inch cubes for even cooking.
- 2Do not overcook the peppers; they should retain a slight crunch.
- 3Bloom the spice powders in oil for 20 seconds to deepen flavor.
- 4Cook the tomato masala until oil separates for a rich base.
- 5This sabzi tastes even better the next day as flavors meld.
- 6Serve immediately to enjoy the crisp-tender texture of bell peppers.
Adapt it for your goals.
High-protein
Add 1/2 cup of boiled chickpeas or paneer cubes along with the bell peppers for a more substantial, protein-rich meal.
veganVegan
This recipe is already vegan; simply ensure the oil used is plant-based.
low oilLow-oil
Reduce oil to 2 teaspoons and use a non-stick pan; add a splash of water when sautéing onions to prevent sticking.
nuttyNutty
Add 1 tablespoon of crushed peanuts or sesame seeds along with the garam masala for a crunchy, nutty finish.
Why this is on our healthy list.
Rich in Vitamin C
Red bell peppers are an excellent source of vitamin C, which supports immune health and collagen production.
Good Source of Fiber
The bell peppers and onions provide dietary fiber, aiding digestion and promoting satiety.
Low in Calories
This sabzi is naturally low in calories, making it a guilt-free accompaniment to meals.
Antioxidant-Rich Spices
Turmeric and cumin offer anti-inflammatory and antioxidant properties, adding health benefits beyond flavor.
Frequently asked questions
Yes, but red bell peppers are sweeter and richer in flavor; other colors will yield a slightly less sweet sabzi.
