Corn and Capsicum Curry Recipe
Source: www.werecipes.com
Corn and Capsicum Curry is a delicious succulent dish that goes perfectly with any Indian bread. The flavor of capsicum and the crunchiness of the corn provides a great combination and make this dish delectable to the palate.
Ingredients
- 1 cupboiled sweet corn kernels (makai ke dane)
- 1 1/2 cupscolored capsicum cubes (red, yellow, and green)
- 1/4 tspcornflour
- 1/4 cupmilk
- 2 tspoil
- 1/2 cupfinely chopped onions
- 1 tspginger-garlic (adrak-lehsun) paste
- 1/4 tspturmeric powder (haldi)
- 1 tspchili powder
- 1 tspgaram masala
- 1 cupfresh tomato pulp
- 1/2 tspdried fenugreek leaves (kasoori methi)
- a pinchof sugar
- saltto taste
For The Garnish
- 2 tbspfinely chopped coriander (dhania)
Directions
- In a bowl add the cornflour and milk, mix it well and keep it aside.
- Heat the oil in a non-stick kadhai, add the onions and fry on a medium flame for 2 minutes.
- Add the colored capsicum, mix well and fry on a medium flame for 2 more minutes.
- Add the ginger-garlic paste, turmeric powder, chili powder, and garam masala, mix it well and cook on a medium flame for 2 minutes and stir occasionally.
- Add the fresh tomato pulp, dried fenugreek leaves, mix it well and cook on a medium flame for 3 to 4 minutes and stir occasionally.
- Add the corn, cornflour-milk mixture, sugar and salt, mix it well and cook on a medium flame for 2 to 3 minutes and stir continuously and switch off the flame.
- Garnish with coriander leaves and serve it hot with any Indian bread.
Meghna Nath
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