Corn Capsicum Curry recipe – a delicious North Indian style spiced curry using corn and capsicum. This recipe has sweet corn kernels and capsicum in a spiced gravy.
One of my favorite capsicum dishes is capsicum masala curry that is a peanut based gravy.
This corn and capsicum gravy has no coconut or peanut and instead has a onion-tomato base. It goes well as a side dish for chapathi or roti and can also be served with rice.
The recipe for this makai and shimla mirch curry is quick and easy. I have used fresh corn in this recipe. First remove the husk and silk from the sweet corn and boil the sweet corn cobs till they turn soft and then separate the corn kernels. These are then simmered with capsicum in an onion and tomato based gravy with simple spices. The sweetness of corn kernels and crunchy bell peppers give a nice flavor and texture to the spiced gravy.
For other corn recipes do check out corn curry with coconut milk | sweet corn kheer | sweet corn sundal
For other curry recipes do check out
Sweet and juicy sweet corns are a good source of vitamin C and dietary fiber. Capsicum or bell peppers are a rich source of vitamin C and vitamin A. They are also a good source of vitamin B6 and dietary fiber. Lets move on to the recipe for easy corn capsicum curry.
How to make Corn Capsicum Curry step by step
- Firstly pressure cook the sweet corn cobs in enough water for 4 whistles. Alternatively, boil the sweet corn cobs in enough water in a pot till they are tender.
- Heat oil in a pan. Add bay leaf, cinnamon and cloves and saute for a few seconds. Then add the finely chopped onions, ginger and garlic.
- Saute till onions turn brown on the edges and add the slit green chilli.
- Add chopped capsicum and fry for 2 minutes on medium flame.
- Then add turmeric powder, red chilli powder and coriander powder along with salt. Fry for a minute.
- Stir the spices with capsicum.
- Now add the ground tomato paste and mix well. Cover and cook for 2 minutes.
- Add the corn kernels.
- Add 3/4 cup water. Once the gravy comes to a boil, reduce the heat and let it simmer on low flame for 7-8 minutes or till the gravy reaches desired consistency.
- Finally, add crushed kasuri methi and garam masala powder. Stir well and let it cook for a minute. Remove from heat and garnish with chopped coriander leaves.
- Easy and delicious Corn capsicum curry is ready to be served hot with chapatis or rice.
Corn Capsicum Curry | Sweet Corn Capsicum Gravy Recipe
( 1 cup = 250 ml )
Corn Capsicum Curry Recipe | Sweet Corn Capsicum Gravy recipe
Ingredients
- 3/4 cup sweet corn kernels / makai ke dane
- 1/2 cup chopped capsicum / shimla mirch
- 1 onion medium-sized
- 1 tsp finely chopped ginger
- 2 tomatoes medium-sized
- 1 tsp finely chopped garlic
- 1 green chilli
- 2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/4 tsp garam masala powder
- 1 tsp kasuri methi / dried fenugreek leaves
- 3 cloves / laung
- 1 inch piece cinnamon / dalchini
- 1 bay leaf / tej patta
- Coriander leaves for garnishing
- 1 tbsp oil
- Salt to taste
Instructions
- Firstly pressure cook the sweet corn cobs in enough water for 4 whistles. Alternatively, boil the corn cobs in enough water in a pot till they are tender.
- Once they have cooled down, separate the corn kernels.
- While sweet corn is boiling, de-seed and chop the capsicum into cubes.
- Finely chop the peeled onion and slit the green chilli lengthwise. Peel and finely chop the garlic. Also, peel and finely chop ginger.
- Roughly chop the tomatoes and blend them to a paste using a blender or mixer.
- Heat oil in a kadai or pan and add whole spices – bay leaf, cinnamon and cloves and saute for a few seconds.
- Then add the finely chopped onions, ginger and garlic.
- Saute till onions turn brown on the edges.
- Now add the slit green chilli and chopped capsicum. Fry for 2 minutes on medium flame.
- Then add turmeric powder, red chilli powder and coriander powder along with salt. Fry for a minute.
- Now add the ground tomato paste and mix well. Cover and cook for 2 minutes.
- Add the corn kernels along with 3/4 cup water. Once it comes to a boil, reduce the heat and let it simmer on low flame for 7-8 minutes or till the gravy reaches desired consistency.
- Finally, crush the kasuri methi with your hands and add it to the gravy. Also, sprinkle garam masala powder and stir well. Let it cook for a minute and then remove from heat. Garnish with chopped coriander leaves.
- Corn capsicum curry is ready to be served hot with chapatis or rice.
Nutrition Information
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