Baby Corn Capsicum Curry
Servings Prep Time
4people 5minutes
Cook Time
Servings Prep Time
4people 5minutes
Cook Time
  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.