CORN CAPSICUM MASALA RECIPE | CORN CAPSICUM SABZI | CORN CAPSICUM GRAVY
easy corn capsicum masala recipe | corn capsicum sabzi | corn capsicum gravy
Provided by HEBBARS KITCHEN
Categories curry
Number Of Ingredients 22
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
A unique and delicious way to serve corn!
Provided by lewis718
Categories Side Dish Vegetables Corn
Time 20m
Yield 4
Number Of Ingredients 7
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
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
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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