Corn and Capsicum Curry Recipe

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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