How to Make Sweet Corn Capsicum Masala Curry
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. It pairs well with pancakes, rotis, chapatis, fried rice, etc.
- Big bowl sweet corn or American corn, kernels separated from the cob
- Medium bowl tomatoes, chopped
- 1 cup onions, diced
- 1 cup capsicum, diced
- 1 teaspoon butter
- 3/4 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala powder or curry powder
- 1 1/2 teaspoons cooking oil
- 1/4 teaspoon sugar
- 2 teaspoons coriander leaves, finely chopped
- 1/2 teaspoon salt, or as per taste
- 1/2 inch ginger, chopped
- 4 garlic cloves, chopped
- 1/4 teaspoon turmeric powder
- 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.
- Make a smooth puree of tomatoes, ginger, and garlic. Keep aside.
- 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.
- 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.
- 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.
- 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.
- Throw in finely chopped coriander leaves. Mix well. Turn off the fire.
- Your hot and yummy sweet corn capsicum masala curry is ready to serve. Dunk pancakes, roti, chapati, or paratha into the curry! You can also serve this curry as a side dish for fried rice, ghee rice, or any other less spicy rice main course dishes.
|Serving size: 1|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Saturated fat 1 g||5%|
|Carbohydrates 14 g||5%|
|Sugar 3 g|
|Fiber 5 g||20%|
|Protein 8 g||16%|
|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.|