Wednesday, January 7, 2009

Corn Capsicum Masala

As mentioned in my previous post, I managed to prepare jeera rice & it turned out yummy.I wanted a nicer side dish for jeera rice. So, started looking in the internet for something nice & different. I found this recipe here. Made few modifications according to my family’s choice & we all just relished this dish with jeera rice. The non spicy mild jeera rice with rich, spicy & crisp corn capsicum masala was a true treat to our tastebuds. I’m going to prepare this combination again.

1 cup sweet corn (fresh/frozen)
1 big capsicum (cut into long strips)
2 medium sized tomatoes (finely chopped)
2 medium sized onion (finely chopped)
1 tsp garlic, ginger, green chilli paste
½ tsp poppy seeds (dry roasted)
8-10 cashew nuts soaked in water
2 tbsp heavy cream
½ tsp jeera powder (cumin seeds powder)
½ tsp dhania powder
A pinch of amchur powder
1 tsp dried fenugreek leaves (kasuri methi)
½ tsp of garam masala
½ tsp chilli powder
3-4 tbsp butter
Salt according to taste

  • Heat butter in a broad kadai, when butter is hot, add garlic, ginger green chilli paste. Saute for a minute.
  • Add onions & fry it till onion turns brown (this takes around 5 mins or so). Onion has to become crisp.
  • Meanwhile, make a fine paste of cashewnuts & poppy seeds.
  • When onion is done, add tomatoes & cook tomatoes completely. Tomatoes should not only leave out oil, but also become like a puree. This takes around 10-12 mins.
  • When tomatoes are done, add capsicum & cook capsicum till crisp.
  • Add, cooked corn, cashewnut paste, heavy cream, kasuri methi to it & mix well.
  • Add all the masala powders, starting from salt, followed by red chilli powder, dhania powder, jeera powder, amchur powder & lastly garam masala.
  • Cook it on a low flame for another 5 mins & the gravy is ready

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