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Corn Capsicum Masala

Corn Capsicum Masala
Recipe type: Curries
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
To reduce the calories, reduce the mawa and cream. use a little milk instead
  • 300 gms sweet corn (makai ke dane)
  • 3 medium sized capsicums, cut into cubes
  • 3 medium sized onions, chopped
  • 2 medium sized tomatoes, chopped
  • ¼ cup chopped coriander (dhania) leaves
  • ½ tsp cumin seeds (jeera)
  • 2 tbsp ginger-garlic (adrak-lehsun) paste
  • 1 tsp chilli powder
  • 1 tbsp coriander (dhania) powder
  • 1 tsp cumin seeds (jeera) powder
  • ½ tsp turmeric powder (haldi)
  • 1 tsp garam masala powder
  • ¼ cup fresh cream (optional)
  • ½ cup mava (khoya)
  • 3 tbsp oil
  • salt to taste
  1. boil the corn in water, once cooked drain water and keep aside.
  2. heat oil in a kadhai. add cumin seeds, when it starts crackling, add chopped onions and cook till golden brown.
  3. add ginger garlic paste and cook for 2-3 minutes.then add red chili powder, cumin powder, coriander powder and turmeric powder. stir fry for a minute.
  4. add chopped tomatoes and cook till oil leaves the masala, continuously keep stirring.
  5. add mawa and half cup of water and mix and cook for a minute.
  6. add diced capsicum and mix well. finally add boiled corn, garam masala powder and salt. mix and cook on low fire for 4-5 minutes.
  7. stir in cream and chopped coriander and serve hot.
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