Corn and Capsicum Curry Recipe

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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

Step1In a bowl add the cornflour and milk, mix it well and keep it aside.
Step2Heat the oil in a non-stick kadhai, add the onions and fry on a medium flame for 2 minutes.
Step3Add the colored capsicum, mix well and fry on a medium flame for 2 more minutes.
Step4Add 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.
Step5Add the fresh tomato pulp, dried fenugreek leaves, mix it well and cook on a medium flame for 3 to 4 minutes and stir occasionally.
Step6Add 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.
Step7Garnish with coriander leaves and serve it hot with any Indian bread.