Name: Capsicum Corn Masala recipe by Deepika Goyal at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: Capsicum 2 medium; Corn Kernels 250 gm; Tomato (finely chopped) 1 large; Onion (finely chopped) 1 medium; Salt to taste; Garlic 2 cloves; Ginger 1/2 inch; Green chillies 2; Turmeric powder 1 teaspoon; Red Chilli Powder 1.5 teaspoon; Coriander powder 1/2 teaspoon; Garam masala 1/4 teaspoon; Cumin seeds 1 teaspoon; Full fat cream 2 tablespoon; kasoori methi 1 tablespoon; Butter/Ghee/Oil 1.5 tablespoon; Coriander leaves 1 tablespoon

ABOUT Capsicum Corn Masala RECIPE

Capsicum and Corn cooked in rich creamy gravy with sauteed tomato and onions. This is a great accompaniment for your rotis and parathas!

Ingredients Serving: 3

Capsicum 2 medium
Corn Kernels 250 gm
Tomato (finely chopped) 1 large
Onion (finely chopped) 1 medium
Salt to taste
Garlic 2 cloves
Ginger 1/2 inch
Green chillies 2
Turmeric powder 1 teaspoon
Red Chilli Powder 1.5 teaspoon
Coriander powder 1/2 teaspoon
Garam masala 1/4 teaspoon
Cumin seeds 1 teaspoon
Full fat cream 2 tablespoon
kasoori methi 1 tablespoon
Butter/Ghee/Oil 1.5 tablespoon
Coriander leaves 1 tablespoon

Instructions

Heat oil/butter/Ghee in a pan. When oil heats up, add cumin seeds.
When the cumin seeds starts crackling, add green chillies, garlic and ginger and sauté till the aroma of garlic goes away.
Now add finely chopped onions and sauté till it turns golden brown.
When the onions turn translucent, add finely chopped tomatoes and sauté for 2-3 minutes.
Now add all the spices except kasoori methi and mix well. Let the gravy cook for 2-3 minutes.
Now add chopped capsicum and water to the cooked tomatoes and cover the pan with a lid. Let it cook for 5-7 minutes or until the capsicum turns soft.
Now add corn and cook it for another 2-3 minutes.
Add cream and kasoori methi and mix well. And cook for another 20-30 seconds.
Turn off the flame. Garnish with fresh coriander leaves and serve hot.

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