Capsicum corn masala | Corn capsicum curry
Capsicum corn masala gravy made with green capsicum, sweet corn kernels and special base thickening masala.
In this gravy, I used peanuts, cashews and sesame powder as the thickening agent instead of cream or coconut. This powder can be stored in the refrigerator and used in other quick gravies. This powder is so handy during morning time lunch box preparation.
Nowadays we can get fresh corn kernels in packs available. If you have whole corn you can remove the kernels using a strong sharp knife and proceed with cooking.
Serving suggestions:
This is a tasty side dish with soft Phulkas, Aloo paratha, Laccha paratha, and Ghee pulav.
Watch the video uploaded in the recipe card and subscribe to my YouTube channel for more interesting videos:
Capsicum corn masala | Corn capsicum curry
Ingredients
Ingredients:
Masala powder:
- 3 tbsp peanuts raw or roasted
- 2 tsp cashew nuts
- 1 tbsp sesame seeds
Other ingredients:
- 2 Green capsicum
- 1 sweet corn 250g
- 1 tbsp oil
- 1 tbsp butter
- ½ tsp cumin seeds
- 1 onion
- ¾ tsp ginger garlic paste
- 2 to matoes
- ¾ chilli powder
- ¼ tsp coriander powder
- Salt to taste
- ¼ tsp garam masala
Instructions
Preparation:
- Boil corn kernels with some water until they become soft.
- Usually, I pressure cook the corn for two whistles on high, release pressure immediately and drain water.
- Make a paste of two tomatoes and keep ready. No need for blanching to remove the skin.
- Chop capsicum and onion.
Recipe:
How to make the masala powder:
- In a pan, dry roast raw peanuts first for few minutes until they pop and roasted well.
- If you are using already roasted peanuts skip the above frying step and add cashew nuts.
- Fry until the nuts become crispy and add sesame seeds.
- The sesame seeds start popping out and switch off.
- Let these cool down and grind into a fine powder.
How to make the capsicum gravy:
- In the same add a teaspoon of oil and add capsicum.
- Fry capsicum pieces for two minutes, collect them and keep aside.
- Alternately you can directly add the capsicum in the gravy and cook. This is just a different step for a change.
- Add a tbsp of butter to the same pan, add cumin seeds and let them fry in butter.
- Add onions and saute until they become deep brown.
- Put ginger garlic paste and stir until the raw smell goes away completely.
- Now add tomato paste and cook for five more minutes until oil releases.
- Add chilli powder and coriander powder.
- Put required salt and saute the masala base.
- Now add the peanut, cashew, sesame powder and mix well.
- Pour some water and let the masalas bind well.
- Add the boiled corn and sauteed capsicum now.
- Mix everything and let them cook for a few minutes in the masalas.
- Finally, add some garam masala and switch off.
- You can garnish with coriander leaves.
- Serve with hot rotis or chapatis or Jeera pulav.
Video
Notes
1) As an alternate method saute capsicum directly while making the gravy and cook corn kernels with very little water instead of pressure cooking.
2) Moreover, you can store the groundnuts cashew powder in an airtight container in the refrigerator and use in gravies like mixed veg gravy, Chana gravy, potato gravy and etc.
3) Further, you can also use red or yellow capsicum also in this gravy. Suits well with rotis as well as plain pulav varieties.
Nutrition
Preparation:
- Boil corn kernels with some water until they become soft.
- Usually, I pressure cook the corn for two whistles on high, release pressure immediately and drain water. You can use this water to mix in the gravy or to make rotis.
- Make a paste of two tomatoes and keep ready. No need for blanching to remove the skin.
- Chop capsicum and onion.
Recipe:
How to make the masala powder:
- In a pan, dry roast raw peanuts first for few minutes until they pop and roasted well. If you are using already roasted peanuts skip the above frying step and add cashew nuts. Fry until the nuts become crispy and add sesame seeds.
- The sesame seeds start popping out and switch off. Let these cool down and grind into a fine powder.
How to make the capsicum gravy:
- In the same add a teaspoon of oil and add capsicum. Fry capsicum pieces for two minutes, collect them and keep them aside.
- Alternately you can directly add the capsicum to the gravy and cook. This is just a different step for a change.
- Add a tbsp of butter to the same pan, add cumin seeds and let them fry in butter.
- Add onions and saute until they become deep brown.
- Put ginger garlic paste and stir until the raw smell goes away completely.
- Now add tomato paste and cook for five more minutes until oil releases.
- Add chilli powder and coriander powder.
- Put required salt and saute the masala base.
- Now add the peanut, cashew, sesame powder and mix well. Pour some water and let the masalas bind well.
- Add the boiled corn and sauteed capsicum now.
- Mix everything and let them cook for a few minutes in the masala. Finally, add some garam masala and switch off.
- You can garnish with coriander leaves. Serve with hot rotis or chapatis or Jeera pulav.
Tips:
1) As an alternate method saute capsicum directly while making the gravy and cook corn kernels with very little water instead of pressure cooking.
2) Moreover, you can store the groundnut cashew powder in an airtight container in the refrigerator and use it in gravies like mixed veg gravy, Chana gravy, potato gravy and etc.
3) Further, you can also use red or yellow capsicum also in this gravy. Suits well with rotis as well as plain pulav varieties.
4) Finally, you can avoid cashews if you wish. Cashews are just for the creaminess of the gravy.
