Corn Capsicum Masala Sabzi Recipe
Recipe type: Main
Cuisine: Punjabi
Prep time: 
Cook time: 
Total time: 
Serves: 2
Corn capsicum masala recipe - A delicious punjabi curry of sweet corn kernels and capsicum cooked in creamy onion & tomato gravy.
  • 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
Pre preparation
  1. Boil the corn kernels in presser cooker or a pot.
  2. Chop onions and make dices of capsicum, make the puree of tomatoes.
  3. Make a paste of ginger and garlic.
To make Corn Capsicum Masala Sabzi
  1. In a pan heat oil and add cumin seeds and let them turn golden in color.
  2. Add the chopped onions and cook for about 1 min or until they become translucent.
  3. Once onion are cooked add ginger and garlic paste and cook till the raw flavor goes off.
  4. Now add tomato puree and cook for about 2 minutes.
  5. Once the tomatoes oozes out oil add dry Indian spices like coriander powder, cumin powder, turmeric powder, red chili powder and salt to taste.
  6. Cook till all the masalas blends well with the gravy.
  7. Add diced capsicum and water, close the lid and cook for about 3 min till the capsicum softens.
  8. Time to add boiled corn kernels and give a quick stir.
  9. Then add garam masala, kasuri methi, fresh cream and cook for about 2 min and the sabji is ready.
  10. Garnish it with fresh coriander leaves and serve hot with roti, paratha or garlic naan.
Recipe by WeRecipes at