Corn Capsicum Masala

Ingredients list for Corn Capsicum Masala

• 1 cup Corn Kernels
• 2 medium Green Capsicum
• 2 medium Onions
• 2 inch piece Ginger
• 10 cloves Garlic
• 2 medium Tomatoes
• 1/4 bunch Fresh coriander leaves
• 3 tablespoons Oil
• 1/2 teaspoon Cumin seeds
• 1 teaspoon Red chilli powder
• 1 tablespoon Coriander powder
• 1 teaspoon Cumin powder
• 1/2 teaspoon Turmeric powder
• 1/2 cup Mawa (khoya)
• 1 teaspoon Garam masala powder
• to taste Salt
• 1/4 cup Fresh cream

Method

1. Boil corn kernels in three cups of water. Once cooked, drain off excess water and keep aside. Wash, halve and de-seed and dice capsicums into one centimeter sized pieces. Peel, wash and chop onions finely.
2. Peel, wash and grind ginger and garlic to a fine paste. Wash tomatoes and chop. Clean, wash and finely chop coriander leaves. Heat oil in a kadai, add cumin seeds.
3. When cumin seeds begin to change colour, add onions and sauté till golden brown. Add ginger-garlic paste and cook for two to three minutes.
4. Add red chilli powder, coriander powder, cumin powder and turmeric powder. Stir-fry for a few seconds. Add tomatoes and cook, stirring continuously, till oil separates.
5. Add mawa and half cup of water, mix well and cook for a minute. Add capsicum and mix well. Finally add boiled corn, garam masala powder and salt.
6. Mix and cook on low heat for four-five minutes. Stir in fresh cream and chopped coriander leaves. Serve hot.

Nutrition Info