CAPSICUM CORN MASALA
Restaurant style Capsicum corn masala
finely chopped or puree
Cumin Seeds Jeera
Red chilli powder
Jeera / cumin powder
Garam Masala powder
Kasuri Methi /dried fenugreek leaves
1 – 2
5 – 6
( soaked in water)
Take a kadai , heat 1 tbsp oil and once the oil is hot add cumin seeds & bay leaves .
Once the cumin splutters , add chopped capsicum and saute for 2-3 mins .
Keep the fried capsicum aside to be used later .
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 .
Add tomatoes and little salt . Fry till tomatoes turns mushy .
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 .
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 .
Meanwhile make cashew paste .
Add the cashew paste to the gravy . Mix and allow to boil .
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 .
Switch off . Garnish with coriander leaves and serve hot capsicum corn curry with phulka / roti / chapathi etc . Enjoy !!
Roasting capsicum before little gives it nice flavour instead of adding raw one later to the tomato puree .
If you want you can add dices , roasted paneer .
Addition of cashew paste , cream is purely optional . However it gives a nice texture .
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
You may also like:
STUFFED BRINJAL/ BHARLI VANGI / BADNEKAYI ENNEGAYI / BHARWA BAINGAN
PALAK PANEER RECIPE / HOW TO MAKE RESTAURANT STYLE PALAK PANEER
BHINDI DO PYAZA RECIPE / OKRA - ONIONS STIR FRY - BHINDI SABZI
HYDERABADI MIRCHI KA SALAN / MIRCHI KA SALAN RECIPE