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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.
Prep Time10 mins
Cook Time20 mins
Course: Side Dish
Cuisine: Indian
Servings: 3


  • 2 cups Sweet corn I used frozen
  • 1 cup Capsicum cubed (I used 3 colours)
  • 2 Onion
  • 2 Tomato large
  • 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


  • 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.


  • 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.