How to make Corn Capsicum

This recipe is contributed by Member Sarika Luthra.

Main Ingredients : Sweet corn (मकई के दाने), Green capsicum (हरी शिमला मिर्च )

Cuisine : Gujarati

Course : Main Course Vegetarian

Corn Capsicum Recipe Card

Corn Capsicum

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Corn Capsicum checkout Corn And Paneer Sabzi, Vegetable and Rice Casserole. You can also find more Main Course Vegetarian recipes like Stuffed Karela, Beetroot Til Ki Sabzi, Lauki Kofta, Papad ki Sabji.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Corn Capsicum Recipe

  • Sweet corn boiled 1/2 cup

  • Green capsicum cut into long pieces 2 medium

  • Oil 1 tablespoon + for deep frying

  • Tomato puree 1/2 cup

  • Cloves 3-4

  • Black peppercorns 3-4

  • Fennel seeds (saunf) 1/4 teaspoons

  • Green chilli chopped 1

  • Salt to taste

  • Coriander powder 2 teaspoons

  • Red chilli powder 1 teaspoon

  • Turmeric powder a pinch

  • Dry fenugreek leaves (kasoori methi) crushed 2 teaspoons

  • Milk 1/4 cup

  • Fresh cream 1 tablespoon

  • Green cardamom powder 1/2 teaspoon

  • Fresh coriander leaves chopped for garnishing


Step 1

Heat sufficeint oil in a deep non-stick pan. Deep fry capsicum pieces till golden. Drain on absorbent paper and set aside.

Step 2

Grind together tomato puree alongwith cloves and black peppercorns into a smooth paste.

Step 3

Heat oil in a non-stick kadai. Add saunf and saute for a minute. Add the ground paste and green chillies. Mix well and saute till the oil separates.

Step 4

Add salt, coriander powder, red chilli powder, turmeric powder and kasoori methi. Mix well and cook on medium heat for two minutes.

Step 5

Boil the milk in a deep non-stick pan. Add corn, fried capsicum and cream. Stir to mix and simmer for two minutes.

Step 6

Add cardamom powder and cooked ground paste mixture. Mix well, cover and cook for five minutes.

Step 7

Garnish with coriander leaves and serve hot with naan or roti.