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Corn Capsicum Masala

18 Dec

Corn Capsicum Masala.

Corn Capsicum Masala is a simple combination of bell peppers and corn in a simple and creamy tomato onion gravy. Oil is tempered with cumin seeds and onion is fried. Couple of spices go in after which tomatoes are cooked till soft. Finally chopped bell peppers and corn are simmered till done.
Makes: around 4 Servings of Corn Capsicum Masala.


Corn (fresh or canned) 1/2 Cup
Capsicum / Green Bell Pepper 1
Onion 1
Tomato 2
Green Chiles 2
Ginger Garlic Paste 1/2 tsp
Red Chili Powder 1/4 tsp
Coriander Powder 1/2 tsp
Cumin Powder 1/4 tsp
Cumin Seeds 1/4 tsp
Garam Masala 1/2 tsp
Turmeric Powder a pinch
Fresh Cream 2 tbsps
Salt to taste
Oil 1/2 tbsp

Method of preparation:

Wash thoroughly, remove stems, discard seeds and chop bell peppers into inch sized pieces.
Wash and strain the canned corn.
Peel and finely chop onion.
Wash and finely chop the tomatoes.
Clean, wash and finely chop the cilantro leaves.

Heat oil in a pan on medium heat, add cumin seeds and chopped onion.
Fry the onion till it starts to brown around the edges.
Stir in ginger garlic paste, coriander powder, cumin powder, turmeric powder and red chile powder.
Fry for few seconds, add chopped tomato and salt.
Cook covered for around 5 minutes till potatoes are just soft.
Then stir in capsicum / bell pepper pieces, corn and cook covered for a minute or two.
Make sure capsicum is cooked while still having a slight crunch to it.
Finally stir in garam masala, chopped cilantro and remove from heat.
Serve corn capsicum masala curry with flavored rice or roti.
Notes: Make sure not to overcook bell pepper.

Suggestions:If the sauce is too thick, add more cream or milk and let it come to a light bubble before removing from heat. Add more red chilli powder for spice and color.
Variations: Swap fresh cream with half a cup of milk and boil till thick.
Other Names:Corn Capsicum Masala, Corn Bell Pepper Gravy Curry.