Corn Capsicum Masala

Ingredients 

• 300 grams corn kernels
• 2 medium green capsicums, cut into 1/2 inch pieces
• 3 tablespoons oil
• 1/2 teaspoon cumin seeds
• 3 medium onions, chopped
• 2 tablespoons ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon red chilli powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 2 medium tomatoes,pureed
• 1/2 cup grated khoya/mawa
• 1 teaspoon garam masala powder
• Salt to taste
• 1/4 cup fresh cream
• 1/4 cup chopped fresh coriander leaves 

Method

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.
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.
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.
4. Mix and cook on low heat for four-five minutes. Stir in fresh cream and coriander leaves. Serve hot.

Nutrition Info