Corn Capsicum Masala, Healthy Corn Capsicum Curry
by Tarla Dalal
corn capsicum masala recipe | corn capsicum sabzi | healthy corn capsicum curry | with 30 amazing images.
corn capsicum masala recipe | corn capsicum sabzi | healthy corn capsicum curry is a blend of texture and hue which is best served with roti. Learn how to make corn capsicum sabzi.
To make corn capsicum masala, 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, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously. Serve hot garnished with coriander.
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 sabzi that is simply irresistible.
The healthy corn capsicum curry has the wealth on vitamin C from colourful capsicum. These help to build of line of defense against various disease. Along with sweet corn, this sabzi adds a dose of fibre too. And of course, not to forget the fresh tomato pulp which adds antioxidants like vitamin A and lycopene to reduce inflammation in the body. This corn capsicum masala can be enjoyed by heart patients and weight watchers.
Tips for corn capsicum masala. 1. You can make the fresh tomato pulp in advance. 2. This sabzi should be served with kulcha / paratha and raita for a complete meal. 3. This sabzi can be also be made 1 day in advance and stored in fridge. 4. For all health conscious people, we recommend to replace 2 tbsp oil with 2 tsp of oil to make this sabzi.
Enjoy corn capsicum masala recipe | corn capsicum sabzi | healthy corn capsicum curry | with step by step photos.
Corn Capsicum Masala, Healthy Corn Capsicum Curry recipe - How to make Corn Capsicum Masala, Healthy Corn Capsicum Curry
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Corn Capsicum Masala
1 1/2 cups boiled sweet corn kernels (makai ke dane)
1 cup coloured capsicum cubes (red , yellow and green)
2 tbsp oil
1/2 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp garam masala
1 1/2 cups fresh tomato pulp
1/2 tsp dried fenugreek leaves (kasuri methi)
1 tsp sugar
salt to taste
For The Garnish
2 tbsp finely chopped coriander (dhania)
For corn capsicum masala
- For corn capsicum masala
- To make {span class="bold1"}corn capsicum masala{/span}, 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, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Serve the {span class="bold1"}corn capsicum masala{/span} hot garnished with coriander.
Corn Capsicum Video by Tarla Dalal
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what is corn capsicum made off?
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what is corn capsicum made off? corn capsicum masala is made from 1 cup boiled sweet corn kernels (makai ke dane), 1 1/2 cups coloured capsicum cubes (red , yellow and green), 1/4 tsp cornflour, 1/4 cup milk, 2 tsp oil, 1/2 cup finely chopped onions, 1 tsp ginger-garlic (adrak-lehsun) paste, 1/4 tsp turmeric powder (haldi), 1 tsp chilli powder, 1 tsp garam masala, 1 cup fresh tomato pulp, 1/2 tsp dried fenugreek leaves (kasuri methi), a pinch of sugar and salt to taste. See below list of ingredients for corn capsicum masala.
how to boil sweet corn kernels
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Take a cup of sweet corn kernels.
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Bring enough water to boil in a pan.
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Add the sweet corn kernels.
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Add a pinch of salt.
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Boil for 5 minutes.
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Strain.
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Your boiled sweet corn kernels are ready.
how to make corn capsicum sabzi
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To make corn capsicum masala recipe | corn capsicum sabzi | healthy corn capsicum curry, heat 2 tbsp oil in a deep non-stick pan. If you are on weight loss use 1 tbsp of oil.
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Add 1/2 cup finely chopped onions.
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Sauté on a medium flame for 2 minutes.
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Add 1 cup coloured capsicum cubes (red , yellow and green).
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Mix well and sauté on a medium flame for 2 more minutes.
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Add 1 tsp ginger-garlic (adrak-lehsun) paste.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1 tsp chilli powder.
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Add 1 tsp garam masala.
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Mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
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Add 1 1/2 cups fresh tomato pulp. This can be made in advance and kept.
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Add 1/2 tsp dried fenugreek leaves (kasuri methi).
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Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
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Add 1 1/2 cups boiled sweet corn kernels (makai ke dane).
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Add 1 tsp of sugar.
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Add salt to taste.
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Mix well and cook on a medium flame for 2 to 3 minutes, while stirring continously.
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Serve hot garnished with 2 tbsp finely chopped coriander (dhania).
tips ot make corn capsicum sabzi
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You can make the fresh tomato pulp in advance and keep.
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This subzi should be served with kulcha and raita for a complete meal.
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This subzi can be also made 1 day in advance and stored in fridge.
healthy benefits for corn capsicum sabzi
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Healthy Corn Capsicum Curry – rich in fibre and antioxidants.
- Corn and capsicum both together lend 3.3 g of fibre per serving.
- Heart patients can benefit from this fibre and manage blood cholesterol levels in the body.
- Vitamin A, vitamin C, lutein and lycopene are a few antioxidants you can gather from this nourishing sabzi. Antioxidants are substances which help fight the harmful free radicals in the body.
- For all health conscious people, we recommend to replace 2 tbsp oil with 2 tsp of oil to make this sabzi.
- Serve with a multigrain roti to square up a healthy meal.
| Energy | 156 cal |
| Protein | 3.3 g |
| Carbohydrates | 18.7 g |
| Fiber | 3.9 g |
| Fat | 8.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 556.4 mcg |
| Vitamin B1 | 0.4 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.4 mg |
| Vitamin C | 74.4 mg |
| Folic Acid | 48.3 mcg |
| Calcium | 55.3 mg |
| Iron | 1.1 mg |
| Magnesium | 32.1 mg |
| Phosphorus | 46.3 mg |
| Sodium | 17.2 mg |
| Potassium | 364.5 mg |
| Zinc | 0.4 mg |
It was delicious.. thanks
Hi Tarla aunty this recipe is simply superb!
Hi ...Tarla aunty ur all recipes are simply very tasty...n superb..
Hi aunty True this recipe. Simply superb. Madhu
I really loved this recipe, so easy and quick to make and very tasty. Everyone I have fed this dish to, has loved it too!
Yummy and tasty
Very nice recipe.... Everyone liked it. Thanks a lot.
This is a great recipe. Absolutely yummy! Just need to go easy on red chilly.