BABY CORN CAPSICUM MASALA/ BABY CORN CAPSICUM CURRY

Have you ever tried making baby corn capsicum masala with tangy tomatoes, cashew and cream rich gravy with no onion and no garlic? Baby Corn Capsicum masala tastes great when served with roti/chapati/naan/jeera rice. I don't use onion or garlic during some days of the week, so when I wanted to eat some yummy and tasty curry with chapati accidentally came out with this recipe. It just tastes awesome! The crunchy baby corn and capsicum in creamy and spicy masala is just delicious...

If you don't have baby corn you can substitute with peas and make capsicum peas masala or if you don't have capsicum you can make baby corn peas masala or use any vegetable of your choice. So without wasting time lets get started...

Ingredients

Capsicum – 1 (medium size – diced)

Baby corn – 9 -10 (chopped)

Sugar – 1 Tsp

Oil – 3 TBSP

Tamarind extract – 1 TBSP

Kasuri Methi – 1 TBSP

2 Tbsp – Fresh Cream

Water as required

For grinding:

Tomatoes - 2 (deseeded and diced)

Green chillies – 2

Ginger – ½ Inch

Cashew – 10

For Masala:

Turmeric – ¼ Tsp

Red Chilli Powder – ½ Tsp

Cumin Powder – ½ Tsp

Coriander Powder – 2 Tsp

Method

Step 1

Heat 1 TBSP oil in a pan, add capsicum and fry till golden brown spots appear & keep it aside.

Heat 1 TBSP oil in the same pan, add baby corn and fry till brown spots appear & keep it aside.

Step 2

In a mixer add tomatoes, green chillies, ginger and cashews & without adding water blend it to a smooth paste.

Step 3

In a bowl add all the ingredients mentioned for masala add 1 -2 TBSP water, mix well. Heat 1 TBSP oil in a pan add prepared masala mixture, sauté on low flame. Keep stirring & fry it well. Then add the prepared tomato paste, mix well. Keep stirring - it thickens, cook till oil separates.

Step 4

Add roasted capsicum & baby corn, mix it & add salt and sugar. Add water and adjust the consistency, add tamarind extract and mix well.

Step 5

Cover and cook for 2 minutes. After 2 minutes, add garam masala, kasuri methi mix well and add cream & mix well. Let it come to a boil, switch off the flame.

Baby Corn Capsicum masala is Ready to serve.

Notes

I have added tamarind as I like the taste of it in the curry it is optional, you can skip tamarind and add more tomatoes if required.

You can either make it as a gravy or dry masala, adjust the consistency of water based on your choice. Both the ways it tastes great.

If you don't have baby corn you can substitute with peas and make capsicum peas masala or if you don't have capsicum you can make baby corn peas masala or use any vegetable of your choice.

Adding sugar is totally optional.