Step-by-step
1
firstly, in a pan heat 1 tbsp butter and add ¾ cup sweet corn and 1 capsicum.
2
saute for 3 minutes or until capsicum shrink slightly.
3
now in a large kadai heat 2 tbsp oil and 1 tbsp butter.
4
saute 1 bay leaf, 1 inch cinnamon, 2 pods cardamom and 1 tsp cumin until it turns aromatic.
5
add 1 onion, 1 tsp ginger garlic paste and saute until onions turn golden brown.
6
further add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ¼ tsp cumin powder and 1 tsp salt.
7
saute until the spices turn aromatic.
8
also, add 1 cup tomato paste and saute for 3-4 minutes. to prepare tomato paste blend 2 ripened tomatoes.
9
additionally, add ¼ cup cashew paste and saute until oil separates. to prepare cashew paste, blend 5 cashews in ¼ cup water.
10
add 1 cup water and mix adjusting consistency as required.
11
furthermore, add in saute corn and capsicum.
12
mix well adjusting consistency as required.
13
cover and simmer for 10 minutes or until the flavours are absorbed.
14
add 2 tbsp paneer, ¼ tsp garam masala and 1 tsp kasuri methi. mix well.
15
finally, enjoy corn capsicum masala with roti or naan.
Video
Notes
- firstly, if the corn is hard then give a boil before sauting.
- also, adding paneer makes curry creamy and tasty.
- additionally, you can also top with grated cheese just before serving for variation.
- finally, corn capsicum masala recipe tastes great when served sweet and spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/corn-capsicum-masala-recipe/