Corn and Capsicum are the two main ingredients in this recipe. Corn and Capsicum go very well as a combination in any recipe. You have to try this easy recipe to believe it 🙂
Capsicum/Green Pepper (cut into squares) – 1 cup
Sweet Corn kernels – ½ cup
Oil or Butter – 1 tbsp
Oil – ½ tsp
Cumin Seed (Jeera) – 1 tsp
Cinnamon Stick (Dalchini / Pattai) – 2 inch long piece
Bay Leaf (Tej Patha) – 1
Onion – 1 (finely chopped)
Green Chilli – 2 (cut into half)
Ginger Garlic Paste – 1 tsp
Tomatoes – 2 (finely chopped)
Chilli Powder – 1 tsp
Coriander (Dhania) Powder – 1 tsp
Turmeric (Haldi) Powder – 1/8 tsp
Garam Masala – ¼ tsp
Kasoori Methi (Dry Fenugreek Leaves) – 1 tsp
Tomato Sauce – 2 tsp
Fresh Cream (Malai) – 1 tbsp
Cilantro (Dhania Leaves) – 1 tbsp (finely chopped)
Salt to taste
Heat ½ tsp of oil in a pan and sauté the Capsicum for a couple of minutes in it in medium flame. Keep aside.
In the same pan, heat oil, add Jeera, Dalchini and Bay Leaf.
When the Jeera crackles, add Onion and sauté till it becomes translucent. Add Tomatoes and Ginger Garlic Paste.
Add Salt and Haldi Powder. Mix, cover with a lid and cook till the Tomatoes become soft.
Add Chilli Powder, Dhania Powder, Sweet Corn and Green Chilli. Mix and sauté them for a few minutes.
Add 1 ½ cup of water. Cover with the lid and simmer till the Sweet Corns are cooked well.
Add Sautéed Capsicum, Garam Masala, Kasoori Methi and fresh cream. Adjust Salt, if required. Cook for a couple of minutes.
Transfer to a serving bowl and garnish with cilantro.
Capsicum can be added directly. But, sautéed Capsicum enhances the flavor of the dish.
Sweet Corn can be fresh corns or frozen ones.