How to make Corn Capsicum Masala - Corns and capsicum with onion-tomato masala

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Corn Kernels (मकई के दाने), Green Capsicum (हरी शिमला मिर्च )

Cuisine : Indian

Course : Main Course Vegetarian

Corn Capsicum Masala Recipe Card

Corn Capsicum Masala

Hindi: makai
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!

For more recipes related to Corn Capsicum Masala checkout Corn Capsicum Masala, Makai Palak, Quick Corn Curry, Makai Palak . You can also find more Main Course Vegetarian recipes like Karela Andhra Style, Tomato Paneer, Corn Pepper Au Gratin, Green Potato Curry.

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Corn Capsicum Masala Recipe

  • Corn Kernels 1 cup

  • Green Capsicum 2 medium

  • Onions 2 medium

  • Ginger 2 inch piece

  • Garlic 10 cloves

  • Tomatoes 2 medium

  • Fresh coriander leaves 1/4 bunch

  • Oil 3 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Coriander powder 1 tablespoon

  • Cumin powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Mawa (khoya) 1/2 cup

  • Garam masala powder 1 teaspoon

  • Salt to taste

  • Fresh cream 1/4 cup


Step 1

Boil corn kernels in three cups of water. Once cooked, drain off excess water and keep aside. Wash, halve and de-seed and dice capsicums into one centimeter sized pieces.

Step 2

Peel, wash and chop onions finely. Peel, wash and grind ginger and garlic to a fine paste. Wash tomatoes and chop. Clean, wash and finely chop coriander leaves. Heat oil in a kadai, add cumin seeds.

Step 3

When cumin seeds begin to change colour, add onions and sauté till golden brown. Add ginger-garlic paste and cook for two to three minutes.

Step 4

Add red chilli powder, coriander powder, cumin powder and turmeric powder. Stir-fry for a few seconds. Add tomatoes and cook, stirring continuously, till oil separates.

Step 5

Add mawa and half cup of water, mix well and cook for a minute. Add capsicum and mix well. Finally add boiled corn, garam masala powder and salt. Mix and cook on low heat for four-five minutes.

Step 6

Stir in fresh cream and chopped coriander leaves. Serve hot.