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Friday, 23 August 2013

Corn Capsicum Sabzi

Corn is one of our favourite. I try to make different types of dishes using them. This time, made a curry out of it and it was a great hit in my family. 

My daughter is crazy about corns and of course, she enjoyed this sabzi with roti. I was happy to see her finish off the rotis within no time... :) What more should a mother want, isn't it? 

I am a big fan of sanjeev kapoor's recipes...I try out many recipes from his website or books and always i am sure that it will come out great. This recipe is one among them. Try out and let me know how you liked it.

Recipe Source: Sanjeev kapoors Kitchen


300 gms Corn Kernels (boiled)
2 Onion (medium, finely chopped)
2 Capsicum (medium, chopped)
2 Tomato (medium, pureed)
Salt to taste
1 tsp Red chilli powder
1 tsp Ginger garlic paste
1 tsp Cumin powder
1/2 tsp Turmeric powder
1 tsp Garam masala powder
1 tbsp Coriander powder
1/2 tsp Cumin seeds
1/2 cup Mawa/Khoya (optional)
1/4 cup Fresh Cream (optional)
3 tbsp Oil
Coriander leaves (finely chopped) for garnish

  • Heat oil in a non stick pan. Add cumin seeds and when they start to splutter, add onion.
  • Saute till onion turns translucent. Now add ginger garlic paste.
  • When the onion turns golden brown colour, add tomato puree. Mix well.
  • Now add red chilli powder, turmeric powder, salt, coriander powder and cumin powder. Let it simmer for about 3 minutes.
  • Add capsicum and mix well. If you are adding mawa, add it now. 
  • Also add little water and let it simmer for about 2 - 3 minutes.
  • When the gravy starts to thicken add the corn. Cover and let it cook for 2 - 3 minutes.
  • Now add garam masala powder and fresh cream. Mix well.
  • Garnish with coriander leaves and serve it hot with roti or naan.

  1. I did not add mawa while preparing this dish. Still it tasted excellent.
  2. After boiling corn kernels, i crushed it a bit in a mixer and added it to the dish. If you like the corn kernels whole, you can add directly after boiling or just give a pulse in mixer and add to the dish.
  3. Adjust gravy by adding water.

* I usually take the quantity of the ingredients as per my taste. So you can always adjust the spices as per your taste*

Thanks for visiting
Happy Cooking!!


  1. I always tried corn tomato bharta only... would love to make this one too! Having boiled corn in stock right now :)

    Now onwards follow me @ http://cookingwithsj.com

  2. Love this dish. So colorful oozing with flavor. So true about adjusting flavors and spices to your liking, with me is it particularly relevant when it comes to garam masala.

  3. A yummy one.. Love the nice blend of colours :)