Corn Capsicum Curry Recipes

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CORN CAPSICUM MASALA RECIPE | CORN CAPSICUM SABZI | CORN CAPSICUM GRAVY



corn capsicum masala recipe | corn capsicum sabzi | corn capsicum gravy image

easy corn capsicum masala recipe | corn capsicum sabzi | corn capsicum gravy

Provided by HEBBARS KITCHEN

Categories     curry

Number Of Ingredients 22

1 tbsp butter
¾ cup sweet corn
1 capsicum (cubed)
2 tbsp oil
1 tbsp butter
1 bay leaf / tej patta
1 inch cinnamon
2 pods cardamom
1 tsp cumin
1 onion (finely chopped)
1 tsp ginger garlic paste
¼ tsp turmeric
1 tsp kashmiri red chilli powder
1 tsp coriander powder
¼ tsp cumin powder
1 tsp salt
1 cup tomato paste
¼ cup cashew paste
1 cup water
2 tbsp paneer / cottage cheese (grated)
¼ tsp garam masala
1 tsp kasuri methi (crushed)

Steps:

  • firstly, in a pan heat 1 tbsp butter and add ¾ cup sweet corn and 1 capsicum.
  • saute for 3 minutes or until capsicum shrink slightly.
  • now in a large kadai heat 2 tbsp oil and 1 tbsp butter.
  • saute 1 bay leaf, 1 inch cinnamon, 2 pods cardamom and 1 tsp cumin until it turns aromatic.
  • add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown.
  • further add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ¼ tsp cumin powder and 1 tsp salt.
  • saute until the spices turn aromatic.
  • also, add 1 cup tomato paste and saute for 3-4 minutes. to prepare tomato paste blend 2 ripened tomatoes.
  • additionally, add ¼ cup cashew paste and saute until oil separates. to prepare cashew paste, blend 5 cashews in ¼ cup water.
  • add 1 cup water and mix adjusting consistency as required.
  • furthermore, add in saute corn and capsicum.
  • mix well adjusting consistency as required.
  • cover and simmer for 10 minutes or until the flavours are absorbed.
  • add 2 tbsp paneer, ¼ tsp garam masala and 1 tsp kasuri methi. mix well.
  • finally, enjoy corn capsicum masala with roti or naan.

CURRIED CORN



Curried Corn image

A unique and delicious way to serve corn!

Provided by lewis718

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 4

Number Of Ingredients 7

3 tablespoons butter
2 cups frozen corn
2 tablespoons chopped green bell pepper
2 tablespoons chopped onion
½ teaspoon curry powder
½ cup sour cream
salt and ground black pepper to taste

Steps:

  • Melt the butter in a skillet over medium heat; mix the corn, green pepper, onion, and curry powder into the melted butter, cover the skillet, and cook until the vegetables are just tender, 8 to 10 minutes. Stir the sour cream into the vegetable mixture, season with salt and pepper, and continue cooking until hot, stirring continually, 2 to 3 minutes. Serve immediately.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 19.1 g, Cholesterol 35.5 mg, Fat 15.3 g, Fiber 2.2 g, Protein 3.6 g, SaturatedFat 9.3 g, Sodium 79.5 mg, Sugar 3.1 g

CORN & MUSHROOM CURRY



Corn & Mushroom Curry image

This is a spicy dish with corn kernels and chopped mushrooms which goes with Indian Chappathi. Also with other cuisines like fried rice, toasted bread etc. This is a gravy which can be served even with plain rice with a tinge of ghee on it.

Provided by charanyaagk

Categories     Corn

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 16

1/2 cup corn kernel, - 1/2 cup
1/2 cup mushroom, chopped - 1/2 cup
3 onions, - 3
4 tomatoes, - 4
red chili pepper
coriander powder
6 cloves, - 6
1 bay leaf, - 1
2 star anise, - 2
black pepper
cornflour
milk
fresh cream
coriander leaves
1 tablespoon oil, - 1 tablespoon
salt

Steps:

  • Wash and boil the corn kernels or get a tinned boiled one from your grocery store.
  • Wash mushrooms and remove the dirt neatly.
  • Finely grind onions and tomatoes into a paste. Keep aside.
  • Heat the dish and put some oil. Once you can feel the oil heat, put cloves, bay leaf and star anise to it. Toss it a bit.
  • Now add the paste of Onion and tomatoes. Add some red chilly powder, coriander powder, pepper powder to the mixture.
  • Add water to this and bring it to boil until you notice a thin layer of oil come up separately.
  • Add half cup of milk to this. Now add corn kernels and mushrooms with some salt and boil closed.
  • Finally mix cornflour to quarter cup of water and mix it with the dish. In few minutes the gravy will thicken.
  • Top it with a spoon of fresh cream and finely chopped coriander leaves. Serve hot!

Nutrition Facts : Calories 246.9, Fat 8.2, SaturatedFat 1.1, Sodium 22.3, Carbohydrate 42.7, Fiber 7.9, Sugar 13.8, Protein 7

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