Corn Capsicum Masala | शिमला मिर्च मकई मसाला । Sweet Corn Capsicum Masala

sweet corn

🥗Healthier: fresh corn

💰Cheaper: canned corn

Fresh corn enhances flavor while canned is budget-friendly.

capsicum

🥗Healthier: zucchini

💰Cheaper: bell pepper

Zucchini adds nutrients, while bell pepper is more affordable.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder offers a similar flavor profile at a lower cost.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley provides a fresh taste, while dried herbs are economical.

Heat a pan and add 2 tsp ghee.

Once the ghee is hot, add 1/2 tsp cumin seeds and 1/4 tsp turmeric powder, keeping the flame low to prevent browning.

Add 1 tsp coriander powder and 1/2 tsp ginger paste, and slightly roast the spices.

Grind 2 tomatoes and 2 green chilies with 10 to 12 cashews to make a fine paste.

Add the paste to the masala and mix well.

Add 1/4 tsp red chili powder, adjusting to taste, and roast the masala until the ghee floats over it.

In another pan, heat 2 tsp ghee and add sweet corn and capsicum along with 1/2 tsp salt.

Roast until crunchy, stirring at regular intervals.

Once the corn and capsicum are cooked, turn off the flame and check the masala.

Add 3/4 cup water to the masala, along with 1/2 tsp salt and 1/4 tsp garam masala.

Add a little green coriander and the cooked corn and capsicum to the gravy, mixing well.

Cover and cook for 4 to 5 minutes on low flame.

After cooking, serve the sabzi in a bowl, noting that it will thicken as it cools.

Optionally, pour 1 tsp ghee over the sabzi and garnish with green coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary