Corn Capsicum Masala Recipe
Corn Capsicum Masala is a vibrant, flavorful, and wholesome dish that combines the sweetness of corn with the crunch of bell peppers capsicum in a rich, spiced tomato based gravy. This vegetarian delight is packed with textures and aromatic spices like cumin, turmeric, garam masala, and coriander, making it a perfect balance of tangy, savory, and mildly spicy flavors. Quick to prepare, it’s an excellent side with roti, naan, or steamed rice, and can be customized with cream or coconut milk for extra richness. A colorful, nutritious, and crowd-pleasing dish for any meal
Ingredients
3 NOS Onion
2 NOS Tomato
10-11 Garlic colves
2 Inch ginger
2 NOS green chili
2 Medium size capsicum (Medium Diced)
2 Cup sweet corn
2 Tablespoon ghee
1 Tablespoon oil
1 Tablespoon cumin seed
2 NOS green cardamom
1 Inch cinnamon
2 NOS bay leaf
1 Tablespoon kashmiri red chili powder
1 Tablespoon coriander powder
1/2 Tablespoon turmeric powder
As needed hot water
1/2 Cup curd
10-12 NOS of cashew paste
Salt to taste
Roasted kasuri methi powder
A pinch of fenugreek powder
A large pinch garam masala
Fresh green coriander chopped
Step:1
Chop the onion and tomato separately using a string chopper or using a knife according to your convenience . Finely chop the ginger , garlic and green chili as well
Step:2
Set a kadhai in high flame , add ghee and oil allow it to heat up as well
Step:3
Then , add all the whole spices and let them crackle for a few seconds and then add the chopped onions stir well and cook over in high flame until the onions turn golden brown
Step:4
Once the onions turn light golden brown , add the chopped ginger garlic and green chili , stir and continue to cook until the onions turn completely golden brown
Step:5
Then lower the flame and add all the powdered spices along with a splash of hot water , stir well and cook over high flame for 2-3 minutes
Step:6
Next , add the chopped tomatoes along with whisked curd , cashew paste and salt , stir well and cook over in high flame until the gravy turns curmbly and all the ghee gets separated
Step:7
Once the gravy is cooked , add hot water to adjust the consistency of the gravy , it should be semi-thick and not too thin , then add the sweet corn , stir well cover and cook over low flame for 4-5 minutes
Step:8
Then take the lid off and add the diced capsicum , stir well and cook for 3-4 minutes
Step:9
Tate and adjust salt if required and lastly add kasuri methi powder , garam masala and fresh coriander
Step:10
Your delicious , quick and easy corn capsicum masala is ready , serve it hot with some tandoori rotis or other Indian bread of you choice