Corn Capsicum masala is a great side dish not only for chapati but also for paneer pulao, jeera rice, ghee rice etc. I made this for methi pulao once and loved the combination a lot. It is easy to prepare and kids also will love it. Though I have prepared using sweet corn, you can use ordinary corn kernels also. Today we will learn how to make corn capsicum masala following this easy recipe.
How to prepare Capsicum Corn gravy
Prep time - under 10 mins
Cook time - under 30 mins
Serves - 2-3
Onion finely chopped - 1 cup
Ginger garlic paste - 1 tsp
Tomato chopped - 1 cup
Capsicum - 1 cup (mix of all colors)
Sweet Corn - 3/4 cup
Turmeric powder -1/4 tsp
Coriander powder - 1 tsp
Chilli powder -1 tsp
Garam masala powder -1/2 tsp
Salt as needed
For the seasoning
Oil -2 tbsp
Cumin seeds/Jeera -1 tsp
Boil or steam corn till soft adding a little salt and keep it ready.
Cut capsicum into squares and keep it aside.
Heat oil, add cumin seeds, when it splutters, add finely chopped onions. Saute continuously until onions turn light brown. Add a little salt to the onions to speed up the process.
Add ginger garlic paste and saute for few more minutes.(till the raw smell goes)
Add chopped tomatoes, all the spice powder (turmeric powder, coriander powder, chilli powder, garam masala powder) salt needed and saute until tomatoes becomes mushy. Do not add water now.
See how the tomatoes are cooked. I did not add water at all. Now add capsicum and cook for a few minutes. Capsicum needs very less time to get cooked. If needed you can sprinkle water at this stage.
After the capsicum is almost cooked, add the boiled corns and saute for 2-3 minutes, so that all the masala gets incorporated well with the corn.
Now add 1 cup of water and boil until the desired consistency is reached. Check for salt. Garnish with coriander leaves.
Serve hot with roti, naan or as side dish for pulao.
More Sweet Corn Recipes
Sweet Corn Rice
Sweet Corn Sundal
Creamy corn soup
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