Thursday, April 21, 2016

Corn Capsicum Curry

Life’s become busy... doing what? can’t tell for sure :) There is nothing in particular I can account for, just busy running errands, daily chores, being a soccer mom, setting up a routine for daughter’s homework and MAKING SURE SHE FOLLOWS IT!!  
A spring break thrown in the middle didn’t help much either. It’s funny how children when home = all your free time spent on them. Blogging has taken a back seat. I am not trying out many new recipes lately. Whatever little I try, I am not finding the time nor energy to set up and wait for the pictures to be taken by hubby. Anyways break is over and we are slowly crawling back to our routine.

I was digging out my drafts to see if I can post some of the old dishes I tried. I found this capsicum corn masala. Even though the masala used is pretty common among many north indian curries, addition of corn makes it taste slightly different. And corn makes it likable by kids too. It goes really well with Chapathis and fried rice. Do try!


Corn - frozen approximately 1 cup
Capsicum - 3 colors - 1/2 of each color, diced
Onion - 2 medium or 1 large
Tomato - 2 
Ginger garlic paste - 1 tsp
Cream - 1/4 cup(I used milk)
Garam masala - 1/2 tsp
Red chili powder - 2 tsp (I used 3/4 tsp - mild )
Kasoori methi - 1/4 tsp
Sugar - 1/4 tsp
Salt to taste

Cardamom - 2
Clove - 1
Cinnamon - small piece


In a pan add capsicum and fry till done. Keep it aside in a different bowl.
Add chopped onions to the pan. Fry till raw smell is gone. Grind this with chopped tomatoes to a smooth paste. Add oil to the pan. Add cinnamon, clove and cardamom. Add ginger garlic paste(I sautéed 2 garlic and an inch long ginger along with the onion itself and ground this with tomato). Add the ground puree. Add the powders. Cover and cook for 2-3 minutes. Open the lid and cook till the oil separates. Microwave the corn for couple minutes(skipped this step). Add corn to the mixture and let it cook till corn is nicely incorporated in the curry. Add water to bring it to curry consistency. Let it boil for couple more minutes. Crush kasoori methi with your hands and add to the mixture. Lower the heat and add cream slowly. Let it simmer. Add the fried capsicum and mix well.  Garnish with cilantro. 

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