Corn capsicum masala | corn capsicum sabzi | corn capsicum paneer sabzi

Corn capsicum curry

It is an easy Punjabi-style sabzi recipe made with corn and capsicum in creamy gravy and topped with grated paneer. It is a mildly spicy and tasty Indian curry that is easy to make at home. It tastes great when served with naan, chapatti but can also be served with rice too. This recipe is easy and yields perfect restaurant-style corn capsicum masala at home. Do try this!

The key to making restaurant-style corn capsicum masala at home are:
  • At the time of boiling corn kernels, the addition of turmeric powder, salt, and sugar gives nice color and flavor to the sabzi.
  • The addition of butter with oil adds more flavor to the sabzi.
  • Paneer-milk paste or fresh hung curd used instead of white paste.
  • The consistency of the sabzi has to thick and should not be watery. also if you are reheating it, you may need to add water to bring it to the required consistency.
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Corn capsicum curry

Recipe card for corn capsicum curry

Nehas Cook Book
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course curry
Cuisine Indian
Servings 4 servings

Ingredients
  

For boiling corn

  • 1 cup water
  • 1 cup corn
  • ¼ tsp turmeric powder
  • Salt to taste
  • ½ tsp sugar

For tomato gravy

  • 4-5 medium size tomatoes
  • 2 green chilli
  • 1 inch ginger
  • 4-5 garlic cloves

For white paste

  • 6-7 cashews
  • 2 tbsp melon seeds
  • 1 tbsp malai
  • ¼ cup milk

For corn capsicum masala

  • 1 cup boiled corn
  • 1 big size capsicum pieces
  • 3 tbsp oil
  • 2 tsp butter
  • 1 tsp cumin seeds
  • 1 inch cinnemon
  • 1 bay leaf
  • 2 cardamoms
  • 2 medium size chopped onion
  • ½ tsp turmeric powder
  • 1 tbsp kashmiri red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • Tomato puree
  • White paste
  • ¾ cup water or as required
  • ½ tsp garam masala
  • 1 tsp kasuri methi
  • Some coriander leaves
  • 2 tbsp grated paneer

Instructions
 

  • Firstly, in a pan add water, corn kernels, turmeric powder, salt, and sugar. Boil corn kernels for 2-3 minutes.
  • After 2-3 minutes, sieve water from boiled corn kernels.
  • Now in a mixture jar, add tomatoes, green chilli, ginger, and garlic paste. Grind it into a smooth paste.
  • In a kadai, add 3 tbsp oil and capsicum pieces. Sauté till capsicum become slightly soft.
  • Then add 1 tbsp butter in a pan, add cumin seed, bay leaf, cinnamon and cardamom.
  • Then add chopped onion and saute until onions turn golden brown.
  • Further add turmeric powder, red chilli powder, coriander powder, cumin powder, and some water. Sauté until the spices turn aromatic.
  • Then add tomato gravy and salt. Cover and cook tomatoes till become soft, mashy and oil separates from them.
  • Now in a grinding jar add soaked cashews and magajtari seeds, milk, and malai. Grind into a smooth paste. The white paste is ready.
  • Add the white paste into tomato gravy and cook till it separates oil from the sides.
  • Then add boiled corn kernels and capsicum pieces. Mix well.
  • add ¾ cup water and mix adjusting consistency as required. Cover and cook for 5 minutes.
  • Further add garam masala, kasuri methi, and Mix well.
  • Add butter and coriander leaves. mix well and cook for 2 minutes.
  • Finally serve corn capsicum masala with grated paneer and enjoy with roti or naan.

Notes

  • garam masala and kasuri methi give a nice smell and flavor to the sabzi.
  • Grated paneer makes curry creamy and tasty. You can also use cheese in place of paneer.
  • sabzi tastes great when served sweet and spicy.

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