Corn capsicum masala, an easy to prepare recipe with sweet corn and colourful capsicum in a delicious gravy. With step by step pictures, video
I had this corn capsicum masala in a restaurant and loved it a lot. Both Vj and Aj loved 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.
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.
Ingredients
Here are the ingredients needed for corn capsicum masala
- Sweet corn - Both fresh or frozen works.
- Capsicum - Use any one of colour or 3 colours for attractive.
- Onion - I used 2 medium sized Indian large onion.
- Tomato - More tomato than onion. Approximately 1 & ½ cups cubed tomato.
- Ginger & garlic - Fresh ginger garlic paste works best as I find store bought ones gives a boring artificial flavor.
- Spices & powders - I keep it minimum just chilli powder and garam masala powder. When it comes to whole spices too, only cinnamon and cardamom. Kasuri methi adds a wonderful flavor.
- Cream - Fresh cooking cream works best without curdling. You can use other creams as well but add gradually stirring in low flame to avoid curdling.
If you want, garnish with coriander leaves, butter for more flavor and taste.
Substitutions & Variations
- Tomato - You can use tinned tomato puree. Add less as it is tart and concentrated. Also there are more chances of curdling since there is not binding agent as well as more tart in nature. Cooking cream works best in such cases. Add more sugar to balance the tangy taste.
- Cream - Milk can also be used, but carefully add little by little while stirring in low heat as there is chances of curdling.
- Ginger garlic paste - Add whole ginger and garlic with onion while sauteing and grind along.
Recipe card
Corn capsicum masala recipe
Corn capsicum masala, an easy to prepare recipe with sweet corn and colourful capsicum in a delicious gravy. With step by step pictures.
Servings 3
Cup measurements
Ingredients
- 2 cups Sweet corn I used frozen
- 1 cup Capsicum cubed (I used 3 colours)
- 2 Onion
- 2 Tomato large, if small, use 3
- 1 teaspoon Ginger garlic paste
- 2 teaspoon Red chilli powder Kashmiri
- ½ teaspoon Garam masala powder
- ¼ teaspoon Turmeric
- ½ teaspoon Kasoori methi
- ¼ cup Cooking cream
- Salt & oil - As needed
- ¼ teaspoon Sugar
To temper
- 2 tablespoon Oil
- 2 Cardamom
- 1 Cinnamon ½ inch piece
Instructions
- In a pan, add little oil and fry capsicum for 2 minutes in medium flame.
- In the same kadai, add cubed onion with little oil and fry until it turns golden here and there.
- Grind it with roughly chopped tomatoes to a smooth puree.
- In the kadai, add oil and temper with cardamom, clove and cinnamon. Add the ground puree. Cover with lid as it splutter a lot.
- 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.
- Fry until oil separates in medium flame.
- Add the cooked corn to it and fry for 2 more minutes.
- Add 1 cup water and boil for 3 minutes. Put the flame to low and add cream slowly stirring.
- 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.
Video
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.
- capsicum added at the end ensures it stays crisp.
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Step by step images
- In a pan, add little oil and fry capsicum for 2 minutes in medium flame.
- In the same kadai, add cubed onion with little oil and fry until it turns golden here and there.
- Grind it with roughly chopped tomatoes to a smooth puree.
- In the kadai, add oil and temper with cardamom, clove and cinnamon. Add the ground puree. Cover with lid as it splutter a lot.
- 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.
- Fry until oil separates in medium flame. I microwaved corn with 2 tablespoon water for 4 minutes, stirring in between once to cook it. You can cook in you own way.|
- Add the cooked corn to it and fry for 2 more minutes.
- Add 1 cup water and boil for 3 minutes. Put the flame to low and add cream slowly stirring.
- 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.
Serve with as accompaniment for mild pulaos or with plain roti.
padma ramesh says
colourful capsicum looks so beautiful
கண்ணம்மா says
Looks yummy!!!! Should try!
Anna Karthik says
It's an treat to the eyes will try the recipe n post my comment too
Divs says
So yummy! def a musy try dish with chapatis!
Raks anand says
Thank you all, do try and let me know the feedback
Ramya Venkateswaran says
wow yummy combo.will sure try this one
Nivedhanams Sowmya says
that is so tempting... perfect with roti or pulao!!!
Haripriya Raghupathy says
Wow! That's a perfect click. Crunchy sweet corn & capsicum in a creamy gravy. Looks awesome. Thanks for sharing.
Bookmarked for new year eve!
Sundari Nathan says
yummy gravy!!! looks very tempting!!
nithya devi says
Tried it,turned out superb..tks for the wonderful recipie..
Unknown says
Tried it!!! Wonderful it came out... thank you!
Thirumaghal Bhaskar says
Hi , can I replace cream with milk.
Raks anand says
Yes I have mentioned in the post too.
venkat raman says
My wife tried this dish today it was very tasteThanks raks kitchen
Sathish K says
wat if i don ve cream and don lyk adding milk taste, mam ???
Unknown says
hello raks...tried making this today.i served this with phulkas and everyone just enjoyed having it including my little girl..thanks a ton..:)
Riaraj says
Tday i tried ths to serve my frnd who s preggy.. She jus lovd it:) thnks fo ths yummilicioussss dish..
Neha Shah says
tried this recipe today...yummy !!!....thanku for this easy n wonderful recipe.
lavanya saradhi says
It's yummy. Thank for sharing.
eiujwefjwedf says
Wonderful recipe! Made it today and instead of cream I ground a cashew & water paste to add to the tomato/onion/garlic mixture. Perfect for vegans like me! 🙂 Thank you it was delicious!
Sushma Vasudeva says
Tried this sometime back. Comes out very good. Thanks for this recipe!
Unknown says
I tried it. It's an amazing curry,simple delicious, everyone loved it and appreciated it. I did not had the blender so i grated the onion and fried it first until the raw smell was gone. Followed by grated tomato and cooked until oil separated from the masala. Personally i like capsicum a little more cooked so next time i will finely chop the capsicum and fry ituntil it is a little soft. Other than these changes i followed the recipe as it is. Very nice recipe plz keep up the good job. Bless you and and your family :)Abha
neutral_boy says
I tried. It turned out to be a tasty one
Raks anand says
Thank you for the feedback!
Unknown says
Adding cream is mandatory
Raks Kitchen says
Thank you all for your feedbacks 🙂
Raks Kitchen says
You can skip, adjust spice accordingly. You can add milk too.