Corn capsicum masala Recipe - Ingredients, Step-by-Step Guide & Nutrition info

Corn capsicum masala

Ingredients (4 servings)

Ingredient: Sweet corn kernels
Quantity: 1 cup

Ingredient: Capsicum (bell pepper)
Quantity: 2 )
Preparation: diced

Ingredient: Onion
Quantity: 1 )
Preparation: finely chopped

Ingredient: Tomato
Quantity: 2 )
Preparation: pureed

Ingredient: Ginger-garlic paste
Quantity: 1 tablespoon

Ingredient: Cumin seeds
Quantity: 1 teaspoon

Ingredient: Turmeric powder
Quantity: 1/2 teaspoon

Ingredient: Red chili powder
Quantity: 1 teaspoon

Ingredient: Coriander powder
Quantity: 1 teaspoon

Ingredient: Garam masala
Quantity: 1/2 teaspoon

Ingredient: Salt
Quantity: to taste

Ingredient: Oil
Quantity: 2 tablespoons

Ingredient: Fresh coriander leaves
Quantity: for garnishing )
Preparation: chopped

Nutrition / 100 g

Calories: 90
Protein: 2g
Carbohydrates: 16g
Fat: 3g
Cholesterol: 0mg

Preparation

Heat oil in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.

Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

Add tomato puree and cook until oil separates from the masala.

Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.

Add diced capsicum and corn kernels. Mix well to coat them with the masala.

Cover the pan and cook for 5-7 minutes until the capsicum and corn are cooked yet crunchy.

Garnish with freshly chopped coriander leaves.

Serve hot with roti or rice.