Corn capsicum masala recipe - Boiled corn kernels and sauteed capsicum are simmered in creamy, delicious, punjabi style onion-tomato gravy.
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.
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.
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.
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.
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.
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.
14) Now add water.
15) Stir well to make the gravy consistency. Bring it to a boil.
16) Now add garam masala and kasoori methi.
17) Mix well.
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.
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.
📋 Recipe Card
Corn Capsicum Masala
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)
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
Smita Pushpam
Nice tasty gravy, I tried with corn and paneer.
Kanan Patel
Glad that you liked.
Megha Das
I never thought capsicum can be cooked so deliciously! I do have some capsicums last night ordered from The Organic Garden. Those are amazing. I think it will make the good tasted recipe.
Kanan
Yes, Of course it will be tasty. Give it a try