Corn Capsicum Masala Sabzi Recipe
Author: Gopi Patel
Recipe type: Main
Cuisine: Punjabi
Prep time:
Cook time:
Total time:
Serves: 2
- Corn kernels (makai dana) :1/2 cup, boiled
- Capsicum (simla mirch) : 1/3 cup, chopped
- Onion : 1/3 cup, diced
- Tomato : 1/2 cup, puree
- Oil : 1 tbsp
- Cumin seeds (jeera) :1 tsp
- Garlic : 1 tsp
- Ginger : 1 tsp
- Red chili powder : 1 tsp
- Coriander powder : 2 tsp
- Turmeric powder: 1/3 tsp
- Cumin powder : 1 tsp
- Garam masala: 1/2 tsp
- Salt : 1 tsp or to taste
- Water : 1/3 cup
- Kasuri methi : 1 tsp
- Fresh cream : 1 tbsp
- Boil the corn kernels in presser cooker or a pot.
- Chop onions and make dices of capsicum, make the puree of tomatoes.
- Make a paste of ginger and garlic.
- In a pan heat oil and add cumin seeds and let them turn golden in color.
- Add the chopped onions and cook for about 1 min or until they become translucent.
- Once onion are cooked add ginger and garlic paste and cook till the raw flavor goes off.
- Now add tomato puree and cook for about 2 minutes.
- Once the tomatoes oozes out oil add dry Indian spices like coriander powder, cumin powder, turmeric powder, red chili powder and salt to taste.
- Cook till all the masalas blends well with the gravy.
- Add diced capsicum and water, close the lid and cook for about 3 min till the capsicum softens.
- Time to add boiled corn kernels and give a quick stir.
- Then add garam masala, kasuri methi, fresh cream and cook for about 2 min and the sabji is ready.
- Garnish it with fresh coriander leaves and serve hot with roti, paratha or garlic naan.
Recipe by WeRecipes at https://werecipes.com/corn-capsicum-masala-recipe-sabji/
3.2.2929