Restaurant style Capsicum corn masala
  1. Take a kadai , heat 1 tbsp oil and once the oil is hot add cumin seeds & bay leaves .
  2. Once the  cumin splutters , add chopped capsicum and saute for 2-3 mins .
  3. Keep the fried capsicum aside to be used later .
  4. To the same kadai add 1 tbsp oil , add chopped onion and fry till the onion turns translucent . Once it turns translucent , add  ginger garlic paste  and fry till raw smell goes .
  5. Add tomatoes and little salt . Fry till tomatoes turns mushy .
  6. Now add all the dry spices turmeric , red chilli powder , jeera powder , dhania power and kasoori methi . Mix well . Let all the spices cook properly .
  7. Add sauted capsicum , cooked corn , salt and water. Mix everything well . Keep it on sim and bring it to boil so that veggies takes in the flavours .
  8. Meanwhile make cashew paste .
  9. Add the cashew paste to the gravy . Mix and allow to boil .
  10. Wen the gravy is boiling , finally add cream and garam masala powder . Mix . You will observe that the curry now has got a nice creamy glossy texture .
  11. Switch off . Garnish with coriander leaves and serve hot capsicum corn curry with phulka / roti / chapathi etc . Enjoy !!
Recipe Notes
  1. Roasting capsicum before little gives it nice flavour instead of adding raw one later to the tomato puree .
  2. If you want you can add dices , roasted paneer .
  3. Addition of cashew paste , cream is purely optional . However it gives a nice texture .
  4. If you want it more gravy type , after roasting onion tomato you can grind it to make a paste and later add all the masalas


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