CORN-CAPSICUM MASALA

 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.

Corn-Capsicum Masala

MAKING

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.