Corn Capsicum Masala
Hi Everyone! 🙂
I’m Sathya! You guys must know me as Nithya’s sister – I’m not new to this blog, and i’ve already written a post here (Veg Pizza). I’m taking over this blog for a while just so that we can fill in for each other when busy, so you as readers won’t see too much of a gap between blog posts. Basically, you’ll see a lot more of food around here in the days to come 🙂
Corn capsicum masala is a dish that I have started making from time to time for lunch/dinner. This is something that I made when I had mostly no veggies in my kitchen, but had just a few frozen corn kernels and capsicum lying around 😀 I was out of ginger-garlic paste as well 😛 This idea came to my mind when I was halfway through trying to make tomato chutney for dosa, but I was actually craving hot rotis that day! So in the end, I just adapted it to Corn capsicum masala as I managed to find corn in my freezer and one last capsicum in my refrigerator 😉
In this recipe, corn kernels and capsicum are cooked in a delicious tomato-onion gravy and this simple yet mouthwatering dish goes really well rotis/phulkas, jeera rice, matar pulao, etc. You can also use any leftover tomato-onion paste as chutney for your dosas and idlis.
- Tomato- 2, medium sized
- Onion-1, large
- Turmeric powder- 1 tsp
- Kashmiri Red chilli powder- 1.5 tsp
- Coriander powder- about a tablespoon
- Garam masala- 1/2 tsp
- Corn Kernels- about a cup (I used frozen corn here)
- Green Bell Peppers/Capsicum- 1, large
- Black Pepper powder- 1 tsp
- Cumin- 1 tsp
- Salt- to taste
- Sugar- 1/2 tsp
- Oil-1 tsp for the gravy, 1 tbsp to make the curry.
- Heat a pan with a teaspoon of oil. Once the oil is hot, add roughly chopped onions and sauté for a minute or two.
- Then, add tomatoes, turmeric, a pinch of salt and sugar (add more if you like your dish sweeter).
- Cook the mixture until soft and mushy, keep aside. Once it cools down completely, grind this into a fine paste.
- In a separate pan, add about a tablespoon of oil. Once hot, add some cumin.
- After the cumin splutters, throw in some chopped capsicum and sauté for about a minute, followed by the corn kernels. Cover and cook the veggies until sightly soft.
- At this stage, add some salt and pepper and give it another stir.
- Pour in the tomato-onion paste.
- Now add all the other spices- red chilli powder, coriander powder and garam masala.
- Cook the gravy on medium-low flame for about 5 min, until the oil separates from the gravy. Garnish with some coriander. Serve hot.
- If you’re making this recipe for guests, you can throw in some cashew nuts or almonds while making the gravy. This will make the gravy a lot richer, and will the take the taste up a notch.
- Adding some Kasuri Methi in the end along with the coriander will make it a lot more aromatic and make it taste very restaurant-like.
- You can also add butter/ghee in the end, or use them instead of oil to enhance the taste of your gravy.
- You can substitute store bought tomato puree if you want to, but the taste may turn out slightly different.