Corn Capsicum Masala


corn capsicum masala

A vibrant & flavourful preparation of sweet corn kernels and capsicum cooked in a zesty and aromatic masala sauce.



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30 Mins

15 Ingredients


½ cup boiled sweet corn kernels

½ cup capsicum (green bell pepper) cut into 1 inch pieces

1 red onion (finely chopped)

½ tsp ginger paste

½ tsp garlic paste

1 ½ tsp red chilli powder (optional)

¼ tsp haldi powder

salt - to taste

½ to ¾ cup water

1 tsp kasoori methi

1 tbsp oil

1 tsp coriander powder

½ tsp garam masala (optional)

2 small tomatoes (roughly chopped)

4-5 cashew nuts (roughly chopped)


Blend the chopped tomatoes and cashews in a blender.

Make a smooth paste out of it without adding any extra water. Keep aside.

Heat 2 teaspoons of oil in a pan on medium heat.

Once hot add capsicum. Saute for 2-3 minutes till they are only 80% cooked( capsicum should be a little crunchy). Remove them to a plate and keep them aside.

In the same pan heat the remaining oil. Add chopped onions. Sprinkle some salt and mix. Cook till onions are light brown in color.

Now add ginger paste and garlic paste. Mix and saute for a minute.

Add the prepared tomato-cashew paste.

Cook till all the moisture evaporates and it becomes a thick paste. Stir occasionally.

Add haldi powder, red chili powder, and coriander powder. Mix well and cook for a minute until the oil leaves the sides.

Now add water. Stir well to make the gravy consistent. Bring it to a boil.

Add the garam masala and kasoori methi. Mix well.

Also, add boiled corn kernels and cooked capsicum.

Mix well and let it simmer for 3-4 minutes.

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