Marcha Nu Shak, also known as Capsicum Masala, is a simple yet flavorful gravy-based curry made with capsicum, onions, and aromatic Indian spices. Unlike many traditional curries, this recipe features a rich masala paste that gives the dish its unique texture, depth of flavor, and restaurant-style taste. The combination of sautéed capsicum and spicy onion-tomato masala creates a delicious curry that is both comforting and satisfying.
This savory Punjabi-style curry pairs exceptionally well with Rumali Roti, often referred to as “handkerchief bread” in India. Rumali Roti is a thin, soft, and delicate flatbread that is rolled out paper-thin and cooked quickly on a hot inverted tawa. Its soft texture makes it perfect for scooping up the flavorful capsicum gravy.
Together, they make a delicious restaurant-style meal that you can easily prepare at home. Serve it for lunch or dinner and enjoy this tasty combination with your family.
The key to making tasty marcha nu shak with rumali roti  at home are
For Marcha Nu Shak (Capsicum Masala)
- Use fresh and tender capsicum for the curry. Cut the capsicum into medium-sized cubes. I also add onion pieces to enhance the flavor. The proportion of capsicum and onion should be equal for the best taste and texture.
- The masala paste gives this sabzi its signature dhaba-style flavor. I use buttermilk in the masala paste, which adds richness and enhances the overall taste of the curry.
- I add a small amount of besan (gram flour) to the gravy, which gives it thickness and creaminess. The consistency of the sabzi should be thick and not watery. If reheating leftovers, you may need to add a little water to adjust the consistency.
- Finally, Marcha Nu Shak tastes best when prepared slightly spicy.
For Rumali Roti
- Firstly, I prepare the dough using a combination of maida (all-purpose flour) and wheat flour. Adding wheat flour is optional; you can also make Rumali Roti using only maida.
- I knead the dough with lukewarm milk instead of water, as milk helps keep the roti soft for a longer time. Make sure to knead the dough thoroughly; otherwise, the roti may turn out chewy.
- Traditionally, Rumali Roti is cooked on an inverted kadai, but I have prepared it on a tawa. Cook the roti over a medium-high flame while continuously flipping it. Since the roti is very thin, it cooks quickly.
- Applying a little butter to the cooked roti helps keep it soft and moist for a longer period.
- Finally, Rumali Roti tastes best when served hot.
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Marcha nu shak recipe | capsicum masala | rumali roti | thali recipe
Ingredients
For marcha nu shak
For masala paste
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp kashmiri red chilli powder
- ½ tsp garam masala
- 1 tsp kasuri methi
- Salt to taste
- ½ cup buttermilk
For curry
- 1 cup medium size capsicum pieces
- 1 cup medium size onion pieces
- 2 + 4 tbsp oil
- 1 tsp cumin seeds
- Pinch of hing
- 1 cup chopped onion
- 1 tbsp ginger garlic paste
- 1 tbsp gram flour - besan
- 1 cup grated tomatoes
- Masala paste
- 1/2 cup water or as required
- Coriander leaves
For Rumali roti
- 1.5 cup maida - all-purpose flour
- ½ cup wheat flour
- Salt to taste
- 1 tsp sugar
- 1 tbsp oil
- ¾ cup luke water milk or as required
- Some butter for cooked roti
Instructions
For marcha nu shak
- Heat 2 tbsp oil into kadai, add 1 cup medium size capsicum pieces and 1 cup medium size onion pieces. Saute it on high flame for 2-3 minutes. Take out into bowl.
- Then in a bowl, add ½ tsp turmeric powder, 1 tbsp coriander powder, 1 tbsp red chilli powder, ½ tsp garam masala, 1 tsp kasuri methi, salt, and ½ cup buttermilk. Mix well and masala paste is ready. Keep it aside.
- Then in the same pan, add 4 tbsp oil, 1 tsp cumin seeds, and a pinch of hing. Sauté it.
- Now add 1 cup chopped onion and sauté till it becomes slightly transparent.
- Add 1 tbsp ginger-garlic paste and sauté it.
- Now add 1 tbsp gram flour (besan) and sauté till it slightly changes its color.
- Then add masala paste and saute till oil separate from its sides.
- Then add chopped tomatoes and salt. cover and cook till tomatoes become soft and mashy.
- Then add some water and mix well.
- When gravy starts boiling add capsicum and onion pieces and mix well.
- Cook curry for 2-3 minutes on low flame.
- Switch off the flame and garnish with coriander leaves.
- Serve marcha nu shak with rumali roti.
Making Rumali Roti:
- In a mixing bowl, combine ½ cup wheat flour, 1.5 cups maida, salt, sugar, and oil. Mix well.
- Gradually add ¾ cup lukewarm milk while kneading to form a very soft dough.
- Transfer the dough to a tabletop, sprinkle some oil, and knead well using the stretch and fold method for 5-10 minutes.
- Shape the dough into a ball, place it in a greased bowl, drizzle oil over the surface, cover it with a damp cloth, and let it rest for at least 30 minutes.
- Prepare a saltwater mixture by mixing salt and water in a bowl.
- Heat an iron tawa or roti tawa over high heat. Once hot, sprinkle salt water over it to create a non-stick coating.
- To make the rumali roti, take a portion of the rested dough, form it into a roundel, coat it with refined flour, and roll it out.
- Apply some ghee on one rolled roti, place another rolled roti on top, stick them together, and roll it out as thin as possible.
- Place the roti on the hot tawa. Cook for 10-15 seconds on each side until tiny brown spots appear.
- Once cooked, apply some butter on roti and fold the roti.
- Your super soft and thin rumali roti is ready to be served with marcha nu shak
Notes
Marcha nu shak
- Sauté the capsicum and onion on a high flame for 2 minutes.
- Buttermilk enhances the taste and adds creaminess to the sabzi.
- You can use curd instead of buttermilk in the masala paste.
- The masala paste gives the sabzi a dhaba-style flavor.
- Besan adds thickness and creaminess to the gravy.
- Cook the rumali roti on a medium-high flame.
- Applying butter keeps the rumali roti soft even after it cools down.