How to make Corn Capsicum Masala -
Corns and capsicum with onion-tomato masala
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Corn Kernels (मकई के दाने), Green Capsicum (हरी शिमला मिर्च )
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Corn Capsicum Masala checkout Corn Capsicum Masala, Makai Palak, Quick Corn Curry, Makai Palak . You can also find more Main Course Vegetarian recipes like Nadir Yakhni Potato Sukka Kembu Kari Kashipal
Corn Capsicum Masala Recipe Card
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!
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Corn Capsicum Masala Recipe
Corn Kernels 1 cup
Green Capsicum 2 medium
Onions 2 medium
Ginger 2 inch piece
Garlic 10 cloves
Tomatoes 2 medium
Fresh coriander leaves 1/4 bunch
Oil 3 tablespoons
Cumin seeds 1/2 teaspoon
Red chilli powder 1 teaspoon
Coriander powder 1 tablespoon
Cumin powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Mawa (khoya) 1/2 cup
Garam masala powder 1 teaspoon
Salt to taste
Fresh cream 1/4 cup
Method
Step 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.
Step 2
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.
Step 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.
Step 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.
Step 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. Mix and cook on low heat for four-five minutes.
Step 6
Stir in fresh cream and chopped coriander leaves. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
