Close your eyes and imagine a bowlful of vibrantly coloured chunks of capsicums mixed with juicy yellow sweet corn kernels. Isn’t it a sight that makes you drool? Add to it an assortment of well-chosen ingredients like onions, tomato pulp, dried fenugreek leaves, and such, and there you have a Corn Capsicum subzi that is simply irresistible. Serve hot with any unleavened breads.
Corn Capsicum recipe - How to make Corn Capsicum
Method- Combine the cornflour and milk in a deep bowl, mix well and keep aside.
- Heat the oil in a non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes.
- Add the coloured capsicum, mix well and sauté on a medium flame for 2 more minutes.
- Add the ginger-garlic paste, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the fresh tomato pulp, dried fenugreek leaves, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the corn, cornflour-milk mixture, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Serve hot garnished with coriander.
Nutrient values per serving
Energy | 101 cal |
Protein | 3 g |
Carbohydrates | 14.6 g |
Fiber | 3 g |
Fat | 3.6 g |
Cholesterol | 0 mg |
Vitamin A | 471.2 mcg |
Vitamin B1 | 0.4 mg |
Vitamin B2 | 0.1 mg |
Vitamin B3 | 0.4 mg |
Vitamin C | 88.6 mg |
Folic Acid | 27.4 mcg |
Calcium | 68.4 mg |
Iron | 0.9 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 12.4 mg |
Potassium | 170.1 mg |
Zinc | 0.2 mg |