Pamper your taste buds with a delicious and tempting Corn capsicum masala recipe.
Ingredients:
Corn kernels - 1 cup
Green capsicums - 2 medium
Onions - 2 medium
Ginger - 2 inch piece
Tomatoes - 2 medium
Fresh coriander leaves - 1/4 bunch
Oil - 3 tablespoons
Cumin seeds/Jeera - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Coriander / Dhania powder - 1 tablespoon
Cumin /Jeera powder - 1 teaspoon
Turmeric /haldi - 1/2 teaspoon
Mawa /khoya - 1/4 cup
Garam masala powder - 1 teaspoon
Salt - to taste
Fresh cream - 1/4 cup
Method:
1.Boil corn kernels in three cups of water. Once cooked, drain off excess water and keep aside.
2.Wash, halve and de-seed and dice capsicums into one centimetre sized pieces.
3.Peel, wash and chop onions finely. Peel, wash and grind ginger and garlic to a fine paste. Wash tomatoes and chop. Clean, wash and finely chop coriander leaves.
4.Heat oil in a kadai, add cumin seeds. When cumin seeds begin to change colour, add onions and saute till golden brown.
5.Add ginger-garlic paste and cook for two to three minutes. Add red chilli powder, coriander powder, cumin powder and turmeric powder. Stir-fry for a few seconds.
6.Add tomatoes and cook, stirring continuously, till oil separates.
7.Add mawa /khoya and half cup of water, mix well and cook for a minute. Add capsicum and mix well.
8.Finally add boiled corn, garam masala powder and salt. Mix and cook on low heat for four-five minutes. Stir in fresh cream and chopped coriander leaves. Serve hot.
Corn Capsicum Masala
Ingredients:
Corn kernels - 1 cup
Green capsicums - 2 medium
Onions - 2 medium
Ginger - 2 inch piece
Tomatoes - 2 medium
Fresh coriander leaves - 1/4 bunch
Oil - 3 tablespoons
Cumin seeds/Jeera - 1/2 teaspoon
Red chilli powder - 1 teaspoon
Coriander / Dhania powder - 1 tablespoon
Cumin /Jeera powder - 1 teaspoon
Turmeric /haldi - 1/2 teaspoon
Mawa /khoya - 1/4 cup
Garam masala powder - 1 teaspoon
Salt - to taste
Fresh cream - 1/4 cup
Method:
1.Boil corn kernels in three cups of water. Once cooked, drain off excess water and keep aside.
2.Wash, halve and de-seed and dice capsicums into one centimetre sized pieces.
3.Peel, wash and chop onions finely. Peel, wash and grind ginger and garlic to a fine paste. Wash tomatoes and chop. Clean, wash and finely chop coriander leaves.
4.Heat oil in a kadai, add cumin seeds. When cumin seeds begin to change colour, add onions and saute till golden brown.
5.Add ginger-garlic paste and cook for two to three minutes. Add red chilli powder, coriander powder, cumin powder and turmeric powder. Stir-fry for a few seconds.
6.Add tomatoes and cook, stirring continuously, till oil separates.
7.Add mawa /khoya and half cup of water, mix well and cook for a minute. Add capsicum and mix well.
8.Finally add boiled corn, garam masala powder and salt. Mix and cook on low heat for four-five minutes. Stir in fresh cream and chopped coriander leaves. Serve hot.
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