To make this delicious punjabi corn capsicum masala we will need these ingredients: sweet corn kernels, capsicum (simla mirch), onion, ginger, garlic, tomato puree, fresh cream, kasuri methi and dry indian spices. All the ingredients along with their exact quantities are shown in the recipe box at the end of this post.
Take a non stick pan heat oil and once the oil is hot add cumin seeds (jeera) and cook for 1/2 min.
Then add diced onions and cook until onions are translucent.
Once onions are translucent add ginger and garlic paste and cook till rawness goes off.
Add fresh tomato puree to onions and cook for about 2 min.
Cook the tomato puree until it oozes out oil as shown here.
Now add dry Indian spices like red chili powder, coriander powder, roasted cumin powder, turmeric powder and salt to taste. Give a nice mix.
Let all the spices cook and blend well in the tomato gravy.
Then add the diced capsicum to the tomato gravy and stir to coat in gravy.
Add water to gravy and close the lid of pan and cook for about 3 minutes until the capsicum softens. Do not overcook capsicum as we want that crunchy bite in it.
Now add boiled corn kernels to the sabji and mix well.
Add garam masala powder to the sabji.
Add kasuri methi to the sabji which gives the nice flavor.
Add fresh cream to corn capsicum sabji which gives it nice creamy texture. Give a quick stir and cook for a min.
Corn capsicum masala is ready. Garnish the sabji with freshly chopped coriander leaves.
Delicious creamy restaurant style corn capsicum masala sabzi is ready to eat with roti, paratha or naan.
Below is the summary recipe of corn capsicum masala.