Corn Capsicum Masala Chicken Mince Bake This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 20 Jan 2016 in Recipes Course New Update Main Ingredients Corn Kernels, Green Capsicum Cuisine Indian Course Main Course Vegetarian Prep Time 31-40 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg 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 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. 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. 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. 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. 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. Mix and cook on low heat for four-five minutes. Stir in fresh cream and chopped coriander leaves. Serve hot. Nutrition Info Calories 318.75 Carbohydrates 35.16 Protein 11.995 Fat 12.005 Other Fiber 2.94 #Garlic #Oil #Onions #Salt #Tomatoes Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article