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Corn Capsicum Masala

Corn and capsicum cooked in onion tomato masala.

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Corn Capsicum Masala
Main Ingredients Corn kernels , Green capsicums
Cuisine Indian
Course Main Course Vegetarian
Prep Time 26-30 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Corn Capsicum Masala

  • 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 Khoya/mawa
  • 1 teaspoon Garam masala powder
  • to taste Salt
  • 1/4 cup Fresh cream
  • 1/4 cup Fresh coriander leaves chopped

Method

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  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

Calories 1566
Carbohydrates 153.3
Protein 43.3
Fat 86.8
Other Fiber 20.54gm
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