How to make Corn Capsicum Masala -
Corn and capsicum cooked in onion tomato masala.
This recipe is from the book Khazana of Indian Recipes.
Main Ingredients : Corn kernels , Green capsicums (हरी शिमला मिर्च )
Cuisine : Indian
Course : Main Course Vegetarian
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You can also find more Main Course Vegetarian recipes like Tendlya Butti Nadur Palak Masaledar Gobhi Spiced Coconut Sweet Potato
Corn Capsicum Masala Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Corn Capsicum Masala Recipe
Corn kernels 300 grams
Green capsicums cut into 1/2 inch pieces 2 medium
Oil 3 tablespoons
Cumin seeds 1/2 teaspoon
Onions chopped 3 medium
Ginger paste 2 tablespoons
Garlic paste 1 tablespoon
Red chilli powder 1 teaspoon
Coriander powder 1 tablespoon
Cumin powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Tomatoes pureed 2 medium
Khoya/mawa 1/2 cup
Garam masala powder 1 teaspoon
Salt to taste
Fresh cream 1/4 cup
Fresh coriander leaves chopped 1/4 cup
Method
Step 1
Boil the corn kernels in three cups of water. Once cooked, drain off excess water and set aside. Heat the oil in a kadai, add the cumin seeds. When cumin seeds begin to change colour, add the onions and sauté till golden brown.
Step 2
Add the ginger and garlic pastes and cook for two to three minutes. Add the red chilli powder, coriander powder, cumin powder and turmeric powder. Stir-fry for a few seconds.
Step 3
Add the tomato puree and cook, stirring continuously, till oil separates. Add the mawa and half cup of water, mix well and cook for a minute. Add the capsicum and mix well. Finally add boiled corn, garam masala powder and salt.
Step 4
Mix and cook on low heat for four-five minutes. Stir in fresh cream and coriander leaves. Serve hot.
Nutrition Info
Calories : 1566 Kcal
Carbohydrates : 153.3 gm
Protein : 43.3 gm
Fat : 86.8 gm
Other : 20.54gm
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