Corn Capsicum Masala is a colorful, comforting curry I make for chapathi or rice. Sweet corn and tender capsicum simmer in a creamy onion-tomato .gravy enriched with cashews and curd
Capsicum stays tender-crisp because I add it towards the end and cook it only till half-done on low flame. I fry onion, tomato, ginger, and garlic, grind .them with soaked cashews and curd to a smooth paste, then simmer the paste with the corn to a boil
More recipes to try: Capsicum Curry, Capsicum Besan Curry
Corn Capsicum Masala Recipe
Corn Capsicum Masala
Corn Capsicum Masala combines sweet corn and capsicum in a creamy onion-tomato gravy with cashews, curd, and warming spices, finished with fresh coriander.
2
servings15
minutes15
minutesIngredients
Corn kernels boiled – 1/2 cup
Capsicum chopped – 1 cup
Cashew Nuts – 5
Curd – 2 tablespoons
Red Chilli Powder – 1/2 teaspoon
Turmeric Powder – 1/4 teaspoon
Garam Masala Powder – 2 pinches
Salt – 1/2 teaspoon or as per taste
- To fry and grind:
Onion – 1
Tomato – 1
Fresh Ginger – a small piece
Garlic Cloves (Small size) – 2
- For Seasoning:
Oil – 2 tablespoons
Cumin Seeds – 1/2 teaspoon
Chopped onion – 2 tablespoons
Coriander Leaves chopped – 1 tablespoon
Directions
- Soak the cashew nuts in warm water for approximately 10 to 15 minutes.
- Coarsely chop the onion, tomato, ginger, and garlic.
- Heat two teaspoons of oil in a frying pan over medium heat. Once hot, sauté the chopped onions until translucent.
- Add in the ginger and garlic and sauté briefly and add tomato and sauté till it softens.
- Remove the pan from heat and let the mixture cool.
- Transfer the cooled items to a blender and add the soaked cashew nuts and curd. Grind it to a fine paste.
- In a separate kadai, heat one tablespoon of oil over medium heat. Once hot, add cumin seeds and let them sizzle for a few seconds. Add in the remaining chopped onion and sauté briefly. Stir in the ground masala paste, red chili powder, turmeric powder, garam masala, and salt, mixing well to combine all the ingredients.
- Add the capsicum pieces and mix well. Close with a lid and cook on low flame till it is half cooked.
- Add the boiled corn kernels along with required water to make the gravy to desired consistency.
- Close with a lid and cook till it starts boiling. Add chopped coriander leaves, mix well and remove.
Notes
- Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on low flame, adding a splash of water if the gravy has thickened.
- You can grind the onion-tomato-cashew paste a day ahead and refrigerate it. Cook the capsicum and assemble the curry just before serving.
- Do not overcook the capsicum — cooking it only till half-done on low flame keeps it tender-crisp and bright green in the gravy.
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