How to make Corn Capsicum Masala -

Corn and capsicum cooked in onion tomato masala.

Sanjeev Kapoor

This recipe is from the book Khazana of Indian Recipes.

Main Ingredients : Corn kernels , Green capsicums (हरी शिमला मिर्च )

Cuisine : Indian

Course : Main Course Vegetarian

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You can also find more Main Course Vegetarian recipes like Paneer Babycorn Balchao Saeb aur Baingan ki sabzi Quinoa Pulao Thai Paneer Green Curry

Corn Capsicum Masala

Corn Capsicum Masala Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Corn Capsicum Masala Recipe

  • Corn kernels 300 grams

  • Green capsicums cut into 1/2 inch pieces 2 medium

  • Oil 3 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Onions chopped 3 medium

  • Ginger paste 2 tablespoons

  • Garlic paste 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Cumin powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Tomatoes pureed 2 medium

  • Khoya/mawa 1/2 cup

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Fresh cream 1/4 cup

  • Fresh coriander leaves chopped 1/4 cup


Step 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.

Step 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.

Step 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.

Step 4

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

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MasterChef Sanjeev Kapoor

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 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.