Hi all, this recipe is inspired from my sis-in-law's Pulav method and spices. I recently came across an interesting spice called kaala Masala...its dark in color and is very similar to Garam masala but it has the sweetness from coconut in it. It gives a distinct color and flavor to the dish. The recipe I am sharing today is made with this masala, simple and easy to make. So here it goes
CORN-CAPSICUM MASALA
INGREDIENTS
Corn Kernels: 2 Cups
Capsicum: 1 cup diced
Onion: 1 Medium finely chopped
Tomato: 2 medium diced
Jeera (Cumin): 1 Tsp
Garlic: 1 Tbsp finely chopped
Red Chilli Powder: 1 Tsp
Turmeric Powder: 1/8th Tsp
Jeera-Dhaniya Powder(Cumin-Coriander Powder): 1 Tsp
Kaala Masala: 2 Tsp
Kasoori Methi: 1-2 Tsp crushed
Salt as required
Cilantro: Well chopped for garnish
Oil and Butter 1 Tbsp
Water for boiling Corn Kernels
Cashew Paste if needed.
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| Corn-Capsicum Masala |
The first step is to boil water and add the corn kernels in boiling water for about 10 -12 minutes until they are soft , drain and set aside.
Next, in a kadai, add oil and butter, add the jeera, once it starts spluttering, add the chopped garlic and finely chopped onions. Saute well until the onions turn golden brown and the raw smell of both the onion and garlic are gone.
Next, add the chopped tomatoes. Saute for 3-4 minutes before adding the turmeric powder, Red chilli powder, Jeera-Dhaniya Powder (Cumin Coriander powder).Saute well until the tomatoes are soft and the spices are all well blended with the gravy. In case you feel the spices are getting burnt, sprinkle some water and saute well.
Add the Corn kernels and the chopped capsicum to the gravy. Saute again for a few minutes in low-medium flame, add the Kaala Masala, Kasoori Methi and required salt. Also add water to allow the corn-capsicum to cook with the spices. Switch off the gas when the water is reduced and the gravy thickens. If you feel, the masala is too spicy, this is the time to add cashew paste (1 Tbsp)
Garnish with freshly chopped cilantro and serve it hot with roti's or rice.
Delicious Corn-Capsicum Masala is ready. The corn gives a sweetened flavor and the capsicum gives it a spicy aromatic flavor.Enjoy!!
TIPS/VARIATIONS
Do not overcook the corn kernels, we want them soft but still with a bite to it. 10-12 minutes should be good enough.
If you do not have Kaala Masala, you can add Garam Masala or Goda Masala
You could add Cashew Paste if you feel the gravy is too spicy and also if you are using Garam Masala.
you can make Pulav the same way, just add soaked Basmati rice to the thickened gravy, add double the water of the rice quantity and cook for 20 minutes after the water starts boiling in low flame.
