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    Home » Curries

    Corn Capsicum Masala

    Published: Mar 9, 2016 · Last Modified: Aug 23, 2022 by Kanan Patel / 12 Comments

    Jump to Recipe Pin Recipe

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

    Corn capsicum masala served in a bowl with a plate of paratha in the back.

    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.

    Ingredient Notes:

    • 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

    Step By Step Photo Instructions:

    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.

    Collage of 2 images showing tomato cashews in a plate and ground into puree.

    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.

    Collage of 2 images showing cooking green and red peppers in the pan.

    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.

    Collage of 2 images showing cooking onions.

    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.

    Collage of 2 images showing adding and sauteing ginger garlic paste.

    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.

    Collage of 2 images showing adding and cooking tomato puree.

    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.

    Collage of 2 images showing adding and mixing spice powders.

    14) Now add water.

    15) Stir well to make the gravy consistency. Bring it to a boil.

    Collage of 2 images showing adding water and simmering gravy.

    16) Now add garam masala and kasoori methi.

    17) Mix well.

    Collage of 2 images showing adding and mixing garam masala and kasoori methi.

    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.

    Collage of 2 images showing adding cooked peppers and corn and mixed.

    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 in a bowl with paratha in the back.

    Did you try this corn capsicum masala recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Corn capsicum masala recipe | How to make corn capsicum masala
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    Corn Capsicum Masala

    5 from 2 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Try this delicious corn capsicum masala recipe and serve with paratha or roti.
    Author: Kanan
    Course: Main Course
    Cuisine: North Indian,Punjabi
    Calories: 213kcal
    Servings 2
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    • 2 small or 1 cup Tomato roughly chopped
    • 4-5 Cashew nuts broken or chopped
    • ½ cup Sweet corn kernels boiled or canned or frozen
    • ½ cup Capsicum (Green bell pepper) cut into 1 inch pieces.
    • 1 tablespoon + 2 teaspoons Oil
    • ½ cup Red 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)
    Prevent your screen from going dark

    Instructions 

    • 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.
    • Take chopped tomatoes and cashews in a blender.
    • Make smooth paste out of it without adding any extra water. And keep it aside.
    • Heat 2 teaspoons of oil in a pan on medium heat.
    • Once hot add capsicum. 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.
    • In the same pan heat remaining 1 tablespoon of oil.
    • Once hot add chopped onions. Sprinkle some salt and mix. Cook till onions are light brown in color.
    • Now add ginger paste and garlic paste. Mix and saute for a minute.
    • Now add prepared tomato-cashew paste.
    • Cook till all the moisture evaporates and it becomes like a thick paste. Do stir in between.
    • 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.
    • Now add water. Stir well to make the gravy consistency. Bring it to a boil.
    • Now add garam masala and kasoori methi. Mix well.
    • Also add boiled corn kernels and cooked capsicum.
    • 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.
    • Turn off the stove

    Nutrition

    Calories: 213kcal | Carbohydrates: 20g | Protein: 4.1g | Fat: 14.9g | Saturated Fat: 1.5g | Trans Fat: 0.1g | Cholesterol: 0mg | Sodium: 330mg | Potassium: 559mg | Fiber: 4.2g | Sugar: 7.2g | Vitamin A: 1700IU | Vitamin C: 99mg | Calcium: 30mg | Iron: 2.5mg
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Sujatha

      October 11, 2022 at 9:07 pm

      I tried this today and it tasted delicious. Thanks for the excellent recipe 🤤😋5 stars

      Reply
      • Kanan Patel

        October 12, 2022 at 6:30 am

        Glad that you liked it.

        Reply
    2. Mirandamom

      November 01, 2021 at 6:46 pm

      Delicious. I was surprised how much sweetness the corn brought to the dish. I actually added a touch of lemon juice to finish. Excellent recipe.

      Reply
      • Kanan Patel

        November 08, 2021 at 10:04 am

        Yes, the sweetness depends on your type of sweet corns. Some frozen corns are less sweet vs fresh corn kernels.

        Reply
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