Corn capsicum masala, an easy to prepare recipe with sweet corn and colourful capsicum in a delicious gravy. With step by step pictures.
I had this corn capsicum masala in a restaurant and loved it a lot. Both Vj and Aj loved it. We all are sweet corn fans and very often make sweet corn chaat for evening snack. At least twice a week. So obviously, this was really delicious and we enjoyed this a lot. It was creamy, tangy as well as slightly sweet. So I thought I could make it as I make the usual Masala and add capsicum and corn to it. It turned out great and Aj loved it a lot with dal and rice. I made it for dinner with roti and it was perfect too. So add this to your side dish for chapati list and impress your family😊.

Corn capsicum masala recipe

Recipe Cuisine: Indian  |  Recipe Category: Side dish
Prep Time: 10 mins    |  Cook time: 20 mins    |  Serves: 2

Click here for cup measurements

Corn capsicum masala, an easy to prepare recipe with sweet corn and colourful capsicum in a delicious gravy. With step by step pictures.

Ingredients

Sweet corn (I used frozen) – 2 cups
Capsicum, cubed (I used 3 colours) – 1 cup heaped
Onion – 2
Tomato, large – 2
Ginger garlic paste – 1 tsp
Red chilli powder – 2 tsp
Garam masala powder – 1/2 tsp
Turmeric – 1/4 tsp
Kasoori methi – A generous pinch
Cream – 1/4 cup
Salt & oil – As needed
Sugar – 1/4 tsp

To temper

Oil – 2 tbsp
Cardamom – 2
Clove – 1
Cinnamon – 1 small piece

How to make corn capsicum masala method:

1. 1. In a pan, add little oil and fry capsicum for 2 minutes in medium flame.
   2. In the same kadai, add cubed onion with little oil and fry until it turns golden here and there.
   3. Grind it with roughly chopped tomatoes to a smooth puree.
   4. In the kadai, add oil and temper with cardamom, clove and cinnamon. Add the ground puree. Cover with lid as it splutter a lot.
   5. After few minutes, say 2-3 mins, the spluttering will subside, add ginger garlic paste to it and fry for 2 more minutes. Add red chilli, garam masala, turmeric powders along with kasoori methi and salt.
   6. Fry until oil separates in medium flame. I microwaved corn with 2 tbsp water for 4 minutes, stirring in between once to cook it. You can cook in you own way.
   7. Add the cooked corn to it and fry for 2 more minutes.
   8. Add 1 cup water and boil for 3 minutes. Put the flame to low and add cream slowly stirring.
   9. The gravy should not boil so keep the flame always in low after adding cream. Add the fried capsicum and mix well. Heat for a minute and switch off the flame.

Notes

• • I used cooking cream, you can use nestle cream.
  • You can add milk in place of cream too.
  • Adding little butter may enhance the taste.
  • Adding capsicum in the end ensures it stays crisp.

Serve with as accompaniment for mild pulaos or with plain roti.