- Boil corn kernels in three cups of water. Once cooked, drain off excess water and keep aside. Wash, halve and de-seed and dice capsicums into one centimeter sized pieces. Peel, wash and chop onions finely. Peel, wash and grind ginger and garlic to a fine paste. Wash tomatoes and chop. Clean, wash and finely chop coriander leaves. Heat oil in a kadai, add cumin seeds. When cumin seeds begin to change colour, add onions and sauté till golden brown. Add ginger-garlic paste and cook for two to three minutes. Add red chilli powder, coriander powder, cumin powder and turmeric powder. Stir-fry for a few seconds. Add tomatoes and cook, stirring continuously, till oil separates. Add mawa and half cup of water, mix well and cook for a minute. Add capsicum and mix well. Finally add boiled corn, garam masala powder and salt. Mix and cook on low heat for four-five minutes. Stir in fresh cream and chopped coriander leaves. Serve hot.
Corn capsicum gravy
#myrecipe
By Chandana Guptha
Jan, 30th
559
Servings
4 persons
Cook Time
20 minutes
Ingredients
14
- 16
Ingredients
- Corn
- Capsicum
- Onion
- Ginger garlic
- Tomato
- Corinader
- Oil
- Cumin
- Red chilli powder
- Corinader powder
- Cumin powder
- Salt
- Turmeric powder
- Khoya
- Garam masala
- Cream
