Sunday, November 20, 2011

Capsicum Corn Masala

I had so many capsicums left from my weekend vegetable shopping and wanted to finish them before my next trip to the grocery shop. I always have a bag of frozen corn kernels in my freezer then I thought why not make a side dish for chappathi with both of them! Well this is what I came up with!

Serves 2
Ingredients Required:
Capsicum - 1, diced
Corn Kernels - 1 cup, frozen
Tomato - 2, chopped
Onion - 1, chopped
Green chilli - 1
Ginger - 1 tsp, minced
Garlic - 1 tsp, minced
Garam Masala - 2 tsp
Salt to taste
Cumin Seeds - 1 tsp
Coriander powder - 1 tsp
Turmeric Powder -1 tsp
Chilli powder - as needed
Dry Methi Leaves - 1 tsp
Milk - 1/4 cup
Oil - as needed
Cloves - 1
Cinnamon - small stick
Cilantro - to garnish

How to make?
Heat oil in a pan and add chopped onion. Fry till translucent. Add the tomato, ginger, garlic and green chillies. Cover the pan and let it cook on medium - low heat for 5 minutes till the tomatoes get mushy.
Transfer to a blender. Add a clove and cinnamon stick. Cool and blend to a paste.
Heat some more oil in the pan, add the cumin seeds. 
Add the chopped capsicum and corn kernels. If using fresh corn, then cook the corn before adding.
Fry for few minutes, add the tomato onion paste to the pan and mix well.
Add all the masala powder, mix well and close the pan partially. 
Cook on medium - low heat for 10 minutes, keep stirring in between.
Once the raw smell goes and the masala flavor has blended in, add the milk and cook for another 5 minutes.
Garnish with chopped cilantro and serve with roti of your choice.