Capsicum Corn Masala | How to make Capsicum Corn Masala

By Deepika Goyal  |  14th Sep 2017  |  
5 from 1 review Rate It!
  • Capsicum Corn Masala, How to make Capsicum Corn Masala
Capsicum Corn Masalaby Deepika Goyal
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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!

Capsicum Corn Masala is delicious and authentic dish. Capsicum Corn Masala by Deepika Goyal is a great option when you want something interesting to eat at home. Restaurant style Capsicum Corn Masala is liked by most people . The preparation time of this recipe is 10 minutes and it takes 20 minutes to cook it properly. Capsicum Corn Masala is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Capsicum Corn Masala. Capsicum Corn Masala is an amazing dish which is perfectly appropriate for any occasion. Capsicum Corn Masala is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Capsicum Corn Masala at your home.

Capsicum Corn Masala

Ingredients to make Capsicum Corn Masala

  • 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

How to make Capsicum Corn Masala

  1. Heat oil/butter/Ghee in a pan. When oil heats up, add cumin seeds.
  2. When the cumin seeds starts crackling, add green chillies, garlic and ginger and sauté till the aroma of garlic goes away.
  3. Now add finely chopped onions and sauté till it turns golden brown.
  4. When the onions turn translucent, add finely chopped tomatoes and sauté for 2-3 minutes.
  5. Now add all the spices except kasoori methi and mix well. Let the gravy cook for 2-3 minutes.
  6. 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.
  7. Now add corn and cook it for another 2-3 minutes.
  8. Add cream and kasoori methi and mix well. And cook for another 20-30 seconds.
  9. Turn off the flame. Garnish with fresh coriander leaves and serve hot.

My Tip:

If you want to add a little dose of protein then you can add 1/2 cup of soya chunks (soaked for around 20 minutes in warm water).

Reviews for Capsicum Corn Masala (1)

Ashima Singha year ago

I will surely try this.

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