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
Ingredients
- 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
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.
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.