Corn Capsicum Masala Curry is a creamy, spicy and delicious main course recipe. This is one simple and easy to make vegetarian gravy-based recipe. Serve this curry with roti or rice. We call this 4C at home, wondering why? Then scroll down to read the post.
Planning a menu three times a day is a tedious job and boring job too when you have limited supplies. I have said this before too, I love cooking, but I am awfully bad at meal planning. If someone says what they love to eat or craving to eat or want they want to eat, I will make it in no time. But when it comes to plan and cook, half of my time goes in thinking, scratching my head and playing peek a boo with the ingredients in the fridge and pantry.
Allhumdulliah, no complaints. As we are totally dependent on limited online grocery and vegetable shopping, finding a pack of fresh sweet corn is a bliss! I ordered these golden beauties to make sandwiches and samosas. But I ended up making this creamy and spicy sweet corn capsicum masala gravy. We call this gravy 4C as this curry is creamy and loaded with corn and capsicum.
Corn Capsicum Masala Curry
In this recipe, roasted sweet corn kernels and diced capsicum are cooked in creamy and spicy onion-tomato gravy. I have used fresh sweet corn kernels. You can use frozen sweet corn kernels too. Just remember to thaw them before using. I roasted sweet corn kernels before adding them to the curry. Do not use dry corn kernels, as they start to pop upon roasting and turn into popcorn.
Sweet Corn Capsicum Masala is,
Easy to make
Must-Try Corn Recipes,
How to roast sweet corn kernels?
Heat pan or cast-iron skillet and add sweet corn kernels and toss lightly until little brown spots start to appear on the kernels. Do not stir as this may break them down.
Otherwise, you can gently roast corn on cob and remove the kernels upon roasting. I prefer roasting the kernels rather than roasting corn on cob.
Can I use milk instead of cream?
Yes, you can use milk instead of cream. For low-fat version, I use milk in most of the vegetarian curries. You can easily substitute cream with milk in this recipe.
Can I make this Corn Capsicum Masala Curry Vegan?
Yes, instead of cream or milk, use ½ cup coconut milk. This will give flavor, taste and creamy texture to the curry.
- 1 cup roasted sweet Corn kernels
- 1 Capsicum, deseeded and diced
- 8 Cashews (whole)
- 1 Onion, sliced
- 1 Tomato, deseeded and diced
- ½ tbsp. Jeera/Cumin
- ½ tbsp. Ginger-Garlic paste
- 1 tbs. Red chili powder
- ¼ tbsp. Turmeric powder
- ½ tbsp. Garam Masala powder
- ½ tbsp. Coriander powder
- 2 tbsp. minced Coriander leaves
- 2 tbsp. fresh Cream
How to make Corn Capsicum Masala Curry
- Heat oil in a kadai and fry sliced onions until translucent. To this add diced tomato pieces and fry till they turn soft.
- Now add salt, red chili powder, turmeric powder, coriander powder, cashews, ginger-garlic paste and garam masala.
- Fry for another 1-2 minutes and turn off the flame. Leave the mixture to cool and grind it to smooth paste by adding little water.
- Now add oil to kadai and when it heats up add cumin. When it starts to splutter add the above ground paste and fry for 1-2 minutes.
- To this add roasted corn kernels and diced capsicum. Mix well and add ½ cup water.
- Cook covered on low flame till capsicum and corn are cooked. Adjust salt and add fresh cream.
- Give the curry a gentle stir and add minced coriander. Turn off the flame and serve hot with roti or rice.
- Add love to make this Corn Capsicum Curry taste ‘Yummy’.
Lubna's Serving Suggestion:
Easy to make Corn Capsicum Masala Curry is a versatile vegetarian gravy based recipe, which can be easily served with,
Aloo Dum Biryani
or you can serve this gravy with any Indian bread like,
Quick & Easy Everyday Thali Idea:
Roti + Corn Capsicum Curry + Jeera Rice + Dal Fry + Boondi Raita + Salad
Amount Per Serving: Calories: 144Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 8mgSodium: 265mgCarbohydrates: 14gFiber: 3gSugar: 4gProtein: 3g