CAPSICUM AND CORN CURRY RECIPE, how to make kadai corn recipe - Main Course - Curries - Foodfied

CAPSICUM AND CORN CURRY RECIPE, how to make kadai corn recipe

July 04, 2016

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Preparation time -15-20 minutes

Cooking time -20 minutes

Total time -35-40 minutes

Servings -4

Main ingredients –capsicum and corn

A step by step recipe of capsicum and corn curry – a very delicious recipe of capsicum and corn, spiced up with gravy of tomato and lots of dried spices. It also has a creamy texture of fresh cream.

This recipe is a unique combination of capsicum and corn. Basically it is same like you make the kadai paneer at home but I have used here corn instead of paneer.

Barish ka mausam and usme corn na khaye, this is not possible. So don’t stop your wishes to have have and enjoy this delicious recipe with your family and friends.

My other recipe of corn is –corn palak curry and corn with palak paneer

Ingredients for capsicum and corn curry –

  1. Corn(I used American corn) -1 cup
  2. Diced capsicum -1 cup
  3. Diced onion -1 cup
  4. Tomatoes -2
  5. Green chilies –2
  6. Garlic-ginger paste -1 tbsp
  7. Red chili powder -1 tsp
  8. Turmeric powder -1/2 tsp
  9. Coriander powder/dhaniya -1 tsp
  10. Garam masala  -1 tsp
  11. Dry mango powder/aamchur -1 tsp
  12. Cumin seeds/jeera -1 tsp for tomato paste and ½ tsp for tempering
  13. Cloves/long -2
  14. Black pepper seeds/kali mirch -3-4
  15. Bay leaves -2
  16. Oil -3 tbsp
  17. Malai or fresh cream -1/2 cup
  18. Salt to taste

Method to prepare capsicum and corn curry –

  1. First of all take the chopped tomato, green chilies, cloves, black pepper, cumin seeds, red chili powder, turmeric powder, coriander powder, dry mango powder and garam masala in a mixer grinder.
  2. Now grind it to make a paste by adding little water in it. And keep it aside.
  3. Now heat the oil in a kadai or pan.
  4. Temper it with cumin seeds and bay leaves.
  5. Now add the diced onion in it.
  6. Also add the ginger-garlic paste.
  7. Sauté till onions are translucent.
  8. Now add the corn and capsicum in it.
  9. Also sprinkle some salt.
  10. Mix well and cook.
  11. Cook until the capsicum is cooked.
  12. Now add the ground mixture in it.
  13. Now mix it and cook for 3-4 minutes.
  14. Cook until the oil gets separated.
  15. Now add 1/2 cup of water in the grinder and wash it, to use the remaining masala in it.
  16. Now pour this water into the kadai.
  17. Now mix it and cook upto a boil.
  18. Now add the fresh cream in it.
  19. Mix well and cook for two minutes.
  20. Serve hot with rice or roti.

Step by step recipe with pictures –

First of all take the chopped tomato, green chilies, cloves, black pepper, cumin seeds, red chili powder, turmeric powder, coriander powder, dry mango powder and garam masala in a mixer grinder.

Now grind it to make a paste by adding little water in it. And keep it aside.

Now heat the oil in a kadai or pan.

Temper it with cumin seeds and bay leaves.

Now add the diced onion in it.

Also add the ginger-garlic paste.

Sauté till onions are translucent.

Now add the corn and capsicum in it.( I have used the frozen American sweet corn here, so I just soak them in water for 10 minutes to use them in my curry. But if you are using fresh corns then boil them before adding to your curry recipe.)

Also sprinkle some salt.

Mix well and cook.

Cook until the capsicum is cooked.

Now add the ground mixture in it.

Now mix it and cook for 3-4 minutes.

Cook until the oil gets separated.

Now add 1/2 cup of water in the grinder and wash it, to use the remaining masala in it.

Now pour this water into the kadai.

Now mix it and cook upto a boil. and add the fresh cream in it.

Mix well and cook for two minutes. Serve hot with rice or roti.


MADE BY RITU WITH LOVE
Ritu
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