How to Make Sweet Corn Capsicum Masala Curry

Updated on August 22, 2017
ShailaSheshadri profile image

I worked as a banker for 17 years. Now I am working as a freelancer for indexing. I love cooking tasty, healthy meals, and staying fit.

Sweet corn Capsicum Masala Curry

Instructions At-a-Glance:

This curry tempts you with its vibrant color and silky texture. Once you start eating, you will say "wow." It is an appetizing dish that has a nutty flavor and particular crunchiness to it. You can easily make it on the weekend and enjoy eating it; It pairs well with pancakes, rotis, chapatis, fried rice, etc.

How to Make Sweet corn Capsicum Masala Curry:

First, you have to separate the sweet corn kernels from the cob. Gather up all of the other ingredients as well. Then start making the curry!

Heat a teaspoon of butter and sweet corn kernels in a pan. Add a little salt. Saute on a low fire for 3-4 minutes. The sweet corn will cook but will remain crunchy. Collect the kernels in a bowl. Add chopped onions and capsicum to the same pan. Pour a teaspoon of oil. Saute them till capsicum becomes soft yet crunchy. Collect them in the same bowl that you put the cooked sweet corn in.

Make a puree of chopped tomatoes, chopped ginger, and garlic.

Heat half a teaspoon oil in the same pan. Pour the tomato puree. Keep the fire on medium-high. Boil the mix, stirring occasionally. Reduce the flame once the puree thickens. Stir-cook till the oil separates on the edges. Add red chili powder, garam masala powder or curry powder, coriander powder, sugar, turmeric powder, and salt. Continue sauteing for a minute or till you get a nice aroma of the spices.

Add cooked sweet corn, capsicum, and onions. Mix on low fire for 30 seconds. Pour a cup of water. Mix well. Boil the mix for a minute. Add some chopped coriander leaves. Mix once. Turn off the fire.

Sweet corn capsicum masala curry is ready to serve. Dunk pancakes, rotis, chapatis into this hot, buttery curry. Enjoy eating them! You can also serve them as a side dish for fried rice, ghee rice etc.



Sweet corn Capsicum Masala Curry
Sweet corn Capsicum Masala Curry
5 stars for Sweet corn Capsicum Masala Curry

Cook Time

Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: Serves four people

Ingredients for Making Sweet corn Capsicum Masala Curry

  • a big bowl sweet corn or American corn, kernels separated from the cob
  • a medium bowl tomatoes, chopped
  • 1 cup onions, diced
  • 1 cup capsicum, diced
  • 1 tsp butter
  • 3/4 tsp red chili powder
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala powder or curry powder
  • 1 1/2 tsp cooking oil
  • 1/4 tsp sugar
  • 2 tsp coriander leaves, finely chopped
  • 1/2 tsp salt, or as per taste
  • 1/2 inch ginger, chopped
  • 4 garlic cloves, chopped
  • 1/4 tsp turmeric powder

Step-By-Step Instructions and Images for Making Sweet corn Capsicum Masala Curry

  1. Heat a deep-bottomed pan. Add sweet corn kernels and butter. Throw in some salt. Saute them for 3-4 minutes on medium-high fire. By this time, sweet corn turns soft yet crunchy. Collect them in a bowl.
  2. Make a smooth puree of tomatoes, ginger, and garlic. Keep aside.
  3. Add a teaspoon of oil to the same pan. Throw in chopped onions and chopped capsicum. Saute for 2-3 minutes or till capsicum becomes soft yet crunchy. Collect them in the same bowl in which sweet corn is collected.
  4. To the same pan, add half a teaspoon oil. Pour the tomato-ginger-garlic puree. Saute on a medium-high fire till the oil separates on the edges. Lower the heat.
  5. Add garam masala powder or curry powder, turmeric powder, red chili powder, coriander powder, sugar, and salt. Saute for a few seconds or till you get the nice aroma of the spices.
  6. Add cooked corn, onions, and capsicum. Blend them with the gravy. Add a cup of water. Stir-mix them. Let the mix boil for a minute.
  7. Throw in finely chopped coriander leaves. Mix well. Turn off the fire.
  8. Hot and yummy sweet corn capsicum masala curry is ready to serve. Dunk pancakes, roti, chapati, or paratha into the curry and enjoy eating them!
  9. You can also serve this curry as a side dish for fried rice, ghee rice, or any other less spicy rice main course dishes.

Click thumbnail to view full-size
Step one: Keep the ingredients readyStep two: Make tomato-ginger-garlic puree.Step three: Saute sweet corn kernels in butter.Cooked corn kernels. Collect them in a bowl.Step four: Saute chopped onions and capsicum in the some oil. Collect them in the same bowl in which corn is placed.Step five: Add half a teaspoon oil. Saute tomato-ginger-garlic puree till it becomes thick and the oil separates on the edges.Final stages of sauteing the puree. You will get now a nice aroma.Step six: Add turmeric powder, red chili powder, garam masala powder or curry powder, coriander powder, sugar, and salt.Step seven: Saute on low fire till the masala gives out nice aroma.Step eight: Add cooked corn, onions, and capsicum. Stir-fry for a minute.Step nine: Pour half a cup of water. Boil the mix for a minute.Step Ten: Sweet corn capsicum masala curry is ready to serve. Serve it hot garnished with finely chopped coriander leaves.
Step one: Keep the ingredients ready
Step one: Keep the ingredients ready
Step two: Make tomato-ginger-garlic puree.
Step two: Make tomato-ginger-garlic puree.
Step three: Saute sweet corn kernels in butter.
Step three: Saute sweet corn kernels in butter.
Cooked corn kernels. Collect them in a bowl.
Cooked corn kernels. Collect them in a bowl.
Step four: Saute chopped onions and capsicum in the some oil. Collect them in the same bowl in which corn is placed.
Step four: Saute chopped onions and capsicum in the some oil. Collect them in the same bowl in which corn is placed.
Step five: Add half a teaspoon oil. Saute tomato-ginger-garlic puree till it becomes thick and the oil separates on the edges.
Step five: Add half a teaspoon oil. Saute tomato-ginger-garlic puree till it becomes thick and the oil separates on the edges.
Final stages of sauteing the puree. You will get now a nice aroma.
Final stages of sauteing the puree. You will get now a nice aroma.
Step six: Add turmeric powder, red chili powder, garam masala powder or curry powder, coriander powder, sugar, and salt.
Step six: Add turmeric powder, red chili powder, garam masala powder or curry powder, coriander powder, sugar, and salt.
Step seven: Saute on low fire till the masala gives out nice aroma.
Step seven: Saute on low fire till the masala gives out nice aroma.
Step eight: Add cooked corn, onions, and capsicum. Stir-fry for a minute.
Step eight: Add cooked corn, onions, and capsicum. Stir-fry for a minute.
Step nine: Pour half a cup of water. Boil the mix for a minute.
Step nine: Pour half a cup of water. Boil the mix for a minute.
Step Ten: Sweet corn capsicum masala curry is ready to serve. Serve it hot garnished with finely chopped coriander leaves.
Step Ten: Sweet corn capsicum masala curry is ready to serve. Serve it hot garnished with finely chopped coriander leaves.

Nutritional Information of Sweet corn Capsicum Masala Curry

Nutrition Facts
Serving size: 1
Calories 240
Calories from Fat90
% Daily Value *
Fat 10 g15%
Saturated fat 1 g5%
Carbohydrates 14 g5%
Sugar 3 g
Fiber 5 g20%
Protein 8 g16%
Cholesterol 0 mg
Sodium 8 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Questions & Answers

    Comments

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    • Joetta Ripley profile image

      Joetta Ripley 

      11 months ago from Brookfield,MA USA

      This looks really yummy! I can't wait to try it!

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