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.

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 // 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.

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