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Corn Capsicum Masala Recipe
A milfy spicy corn and capsicum dish made with onion-tomato masala.
| Good For | Heart Disease, High Cholesterol |
| Health Factor | Low Cholesterol, High Fiber, High Vitamins, High Minerals |
| Prep. Time | 30 min |
| Cook Time | 15 min |
Ingredients (Makes 4 Serving)
- Corn (makka) kernels - 1 cup
- Green capsicums - 2 medium
- Onions - 2 medium
- Ginger (adrak) - 2 inch piece
- Garlic (lahsun) - 10 cloves
- Tomatoes - 2 medium
- Fresh coriander (hara dhania) leaves - 1/4 bunch
- Oil - 1 tablespoon
- Cumin (jeera) seeds - 1/2 teaspoon
- Red chilli powder - 1 teaspoon
- Coriander (hara dhania) powder - 1 tablespoon
- Cumin (jeera) powder - 1 teaspoon
- Turmeric (haldi) powder - 1/2 teaspoon
- Low fat Mawa (khoya) - 1/4 cup
- Garam masala powder - 1 teaspoon
- Salt - to taste
- Low fat Fresh cream (optional) - 1/4 cup
Instructions
- Boil corn kernels in three cups of water. Once cooked, drain off excess water and keep aside.
- Wash, halve and de-seed and dice capsicums into one centimeter sized pieces.
- 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.
- Heat oil in a kadai, add cumin seeds. When cumin seeds begin to change colour, add onions and saute till golden brown.
- 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.
- Add tomatoes and cook, stirring continuously, till oil separates.
- Add mawa and half cup of water, mix well and cook for a minute. Add capsicum and mix well.
- 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.
