Corn capsicum masala recipe

Corn capsicum masala recipe – Boiled corn kernels and sauteed capsicum are simmered in creamy, delicious, punjabi style onion-tomato gravy.

Corn capsicum masala recipe | How to make corn capsicum masala

Corn and capsicum goes together very well and it is one of my favorite combination. If you also like this combination than I am sure you will love this curry. Apart from this, you may love this corn capsicum sandwich.

This corn capsicum masala is very easy to make. Only you need to do few preparations like boiling the corn kernels, chopping few vegetables and making paste from tomato. This won’t take much of your time.

Key Ingredients:

— Corn: I have used american sweet corn here. Instead you can use desi makai or bhutta as well. Also I have used fresh corn cob, boiled in pressure cooker and used kernels. Alternately you can use canned or frozen corn kernels. More details mentioned in the instructions.

— Capsicum (Bell pepper): Here I have used two colored (green and red). You can use just one variety or more than one.

— Cashew nuts: The paste is made from tomatoes and cashews. Then used for making gravy. The cashews provide creaminess and slight richness to the gravy. Unlike other punjabi dishes, cream is not used here.

Check out more similar curry recipes
Capsicum curry  //  Corn curry with coconut milk  //  Makai palak  //  Gobi capsicum


How to make corn capsicum masala recipe (Step by Step Photos):


or Jump to Recipe

1) First boil the corn cob in pressure cooker. Once cool to touch remove the kernels. If using canned corn kernels then drain well. If using frozen then defrost it, take into microwave safe bowl along with few teaspoons of water and cook in microwave for 3-4 minutes.

2) Take chopped tomatoes and cashews in a blender.

3) Make smooth paste out of it without adding any extra water. And keep it aside.
Corn capsicum masala recipe | How to make corn capsicum masala

4) Heat 2 teaspoons of oil in a pan on medium heat. Once hot add capsicum.

5) Saute for 2-3 minutes till they are only 80% cooked. Meaning capsicum should be still crunchy. Remove them to a plate and keep it aside.
Corn capsicum masala recipe | How to make corn capsicum masala

6) In the same pan heat remaining 1 tablespoon of oil. Once hot add chopped onions. Sprinkle some salt and mix.

7) Cook till onions are light brown in color.
Corn capsicum masala recipe | How to make corn capsicum masala

8) Now add ginger paste and garlic paste.

9) Mix and saute for a minute or till the raw smell of ginger garlic goes away.
Corn capsicum masala recipe | How to make corn capsicum masala

10) Now add prepared tomato-cashew paste.

11) Cook till all the moisture evaporates and it becomes like a thick paste. Do stir in between and make sure that it is not sticking to the bottom of the pan.
Corn capsicum masala recipe | How to make corn capsicum masala

12) Add turmeric powder, red chili powder and coriander powder.

13) Mix well and cook for a minute. You will notice oil is separating from the sides.
Corn capsicum masala recipe | How to make corn capsicum masala

14) Now add water.

15) Stir well to make the gravy consistency. Bring it to a boil.
Corn capsicum masala recipe | How to make corn capsicum masala

16) Now add garam masala and kasoori methi.

17) Mix well.
Corn capsicum masala recipe | How to make corn capsicum masala

18) Also add boiled corn kernels and cooked capsicum.

19) Mix well and let it simmer for 3-4 minutes. If the gravy is too thick then you can add little more water and simmer.
Corn capsicum masala recipe | How to make corn capsicum masala

Turn off the stove, remove it to a serving bowl. If not serving right away then keep it covered.

Serving suggestion: Serve corn capsicum masala with roti, paratha or naan. It can be served with plain rice or jeera rice. I would like to have some onion lachha and chaas on side.

Corn capsicum masala recipe | How to make corn capsicum masala

Corn capsicum masala recipe | How to make corn capsicum masala
5 from 1 vote
Print

Corn capsicum masala recipe

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine North Indian, Punjabi
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 2 servings
Calories 213 kcal
Author Kanan

Ingredients (1 cup = 240 ml)

For tomato-cashew paste:

  • 2 small or 1 cup Tomato roughly chopped
  • 4-5 Cashew nuts broken or chopped

For corn capsicum masala:

  • ½ cup Sweet corn kernels or butte ke dane boiled or canned or frozen
  • ½ cup Capsicum (Green bell pepper) cut into 1 inch pieces.
  • 1 tablespoon + 2 teaspoons Oil
  • ½ cup Onion finely chopped
  • ½ teaspoon Ginger paste or freshly grated or crushed
  • ½ teaspoon Garlic paste or freshly grated
  • Salt - to taste
  • 1 ½ teaspoons Red chili powder
  • 1 teaspoon Coriander powder
  • ¼ teaspoon Turmeric powder
  • ½ to ¾ cup Water
  • ½ teaspoon Garam masala
  • 1 teaspoon Kasoori methi (Dried fenugreek leaves)

Instructions

Preparation:

  1. First boil the corn cob in pressure cooker.
  2. Once cool to touch remove the kernels.
  3. If using canned corn kernels then drain well. If using frozen then defrost it, take into microwave safe bowl along with few teaspoons of water and cook in microwave for 3-4 minutes.
  4. Take chopped tomatoes and cashews in a blender.
  5. Make smooth paste out of it without adding any extra water. And keep it aside.

Making corn capsicum masala recipe:

  1. Heat 2 teaspoons of oil in a pan on medium heat.
  2. Once hot add capsicum. Saute for 2-3 minutes till they are only 80% cooked. Meaning capsicum should be still crunchy.
  3. Remove them to a plate and keep it aside.
  4. In the same pan heat remaining 1 tablespoon of oil.
  5. Once hot add chopped onions. Sprinkle some salt and mix. Cook till onions are light brown in color.
  6. Now add ginger paste and garlic paste. Mix and saute for a minute.
  7. Now add prepared tomato-cashew paste.
  8. Cook till all the moisture evaporates and it becomes like a thick paste. Do stir in between.
  9. Add turmeric powder, red chili powder and coriander powder. Mix well and cook for a minute. You will notice oil is separating from the sides.
  10. Now add water. Stir well to make the gravy consistency. Bring it to a boil.
  11. Now add garam masala and kasoori methi. Mix well.
  12. Also add boiled corn kernels and cooked capsicum.
  13. Mix well and let it simmer for 3-4 minutes.
  14. If the gravy is too thick then you can add little more water and simmer.
  15. Turn off the stove

Notes

*Nutrition information is a rough estimate for 1 serving

Nutrition Facts
Corn capsicum masala recipe
Amount Per Serving
Calories 213 Calories from Fat 134
% Daily Value*
Total Fat 14.9g 23%
Saturated Fat 1.5g 8%
Trans Fat 0.1g
Cholesterol 0mg 0%
Sodium 330mg 14%
Potassium 559mg 16%
Total Carbohydrates 20g 7%
Dietary Fiber 4.2g 17%
Sugars 7.2g
Protein 4.1g 8%
Vitamin A 34%
Vitamin C 120%
Calcium 3%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.

Add Comment

6 Comments

  1. Megha Das
  2. vinaya
  3. Nirav