Baby Corn Capsicum Curry – Learn how to make Baby Corn Capsicum Curry

Baby corn capsicum curry is an interesting and quick vegetarian side dish. You may serve it along with roti, naan, or even rice. This baby corn capsicum curry is rich and luscious, with crispy baby corn and capsicum slices cooked in a creamy gravy.

Baby corn capsicum curry

You may adjust the consistency of this baby corn capsicum curry according to your choice. I would suggest making it thick for roti or naan. If you want to serve it along with rice, then add more water or milk. Now have a look at how to make this delicious curry. First cut each baby corn into two halves, and then slice them again into two, lengthwise. Next, boil the sliced baby corns in water for 5 minutes. Then switch the flame off and allow to drain the water. Then melt butter in a pan.  Add the cooked baby corn slices and saute for 2 minutes. Then add the diced capsicum and saute for a minute. Add little salt and mix.
Once done, remove them from pan and keep it aside.

Next, to the same pan add 2 tbsp oil. Then add the chopped onions and saute until they turn soft and pink
Next add the ginger garlic paste and saute until the raw smell goes off. Then add the chopped tomatoes and saute until they turn soft. Next add the turmeric powder, red chili powder, coriander powder, coriander cinnamon cumin powder mix and garam masala powder. Mix well. The coriander cinnamon cumin powder mix is optional. I received it as a part of gift hamper from Conscious foods. Then add salt as required. Switch the flame off. If you want to serve it along with jeera rice or ghee rice, add more milk or water.

Baby corn capsicum curry

When this masala cools down a bit, add 2-3 tbsp of water and grind it to a smooth paste. Next heat 2 tbsp oil in pan. Add the cumin seeds. Next add the ground masala paste and saute until oil begins to appear on top. Now add the fried baby corns and capsicum pieces and mix. Then add the milk and mix well. Add more water or milk to adjust the consistency as per your choice. Add the chopped coriander leaves and mix well.
Cook covered for about 2-3 minutes. Switch the flame off. Serve hot.

Baby corn capsicum curry

So please do try this tasty curry and let me know your feedback. And please try out other side dish recipes like Gobi Manchurian, Brinjal fry, Sweet and sour Ripe Mango Curry and Crispy Fried Beans.

Happy Cooking!!

And wish you all a Very Happy And Prosperous New Year!! May the year 2018 bring more joys, good health and prosperity to you and your family!!

Baby corn capsicum curry

 

Print Recipe
Baby Corn Capsicum Curry
Baby corn capsicum curry
Cuisine indian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Cuisine indian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Baby corn capsicum curry
Instructions
  1. Cut each baby corn into 2 halves and then slice them again into 2 lengthwise.
  2. Boil the sliced baby corns in water for 5 minutes. Then switch the flame off and allow to drain the water.
  3. Then melt butter in a pan.
  4. Add the cooked baby corn slices and saute for 2 minutes.
  5. Then add the diced capsicum and saute for a minute.
  6. Add little salt and mix.
  7. Once done, remove them from pan and keep it aside.
  8. Next, to the same pan add 2 tbsp oil.
  9. Then add the chopped onions and saute until they turn soft and pink
  10. Next add the ginger garlic paste and saute until the raw smell goes off.
  11. Then add the chopped tomatoes and saute until they turn soft.
  12. Next add the turmeric powder, red chili powder, coriander powder, coriander cinnamon cumin powder mix and garam masala powder. Mix well.
  13. Add salt as required.
  14. Switch the flame off.
  15. When this masala cools down a bit, add 2-3 tbsp of water and grind it to a smooth paste.
  16. Next heat 2 tbsp oil in pan.
  17. Add the cumin seeds.
  18. Next add the ground masala paste and saute until oil begins to appear on top.
  19. Now add the fried baby corns and capsicum pieces and mix.
  20. Then add the milk and mix well. Adjust the consistency by adding more milk or water.
  21. Add the chopped coriander leaves and mix well.
  22. Cook covered for about 2-3 minutes.
  23. Switch the flame off.
  24. Serve hot.
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