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.