Sweet Corn Capsicum Curry, today we will see how to prepare creamy and delicious sweet corn capsicum curry which goes very well with pulao, naan or roti. Sweet corn and capsicum blends well and make a great combo. Their combo can be used in pasta, noodles or pizza. As per Indian recipe, you can try making pulao or curry or gravy.
Sweet Corn Capsicum Curry Recipe
I have used sweet corn cob and pressure cooked for 5-6 whistles with enough water and little salt. Removed the corn kernels and used to prepare this curry. You can keep the left over sweet corn in refrigerator. If using frozen sweet corn, please follow the instructions given in the packet.
Chop capsicum into big cubes instead of finely chopped pieces. Add capsicum 10 mins before switching off the flame as they get cooked soon. If you want crunchy capsicum pieces in the curry, then add 2-3 mins before switching off the flame.
This is not a vegan curry since we have used milk. For vegan version, try adding coconut milk or cashew paste which would give equally good result. Milk makes this curry more creamy so it pairs well with pulao or naan. You can additionally add tomato chili sauce which is a optional ingredient.
For tempering, I have used cold pressed (chekku yennai) coconut oil. Butter or ghee can be used for the same. We are adding tomato puree in the curry. You can use either fresh homemade or store bought puree. To make homemade puree, cook 2 big tomatoes in enough water for 10 mins, Remove off the skin and blend tomatoes in a mixer to smooth paste.
The two masala powders which have been used are Garam Masala and curry powder. Replace curry powder with plain coriander powder or paav bhaji masala. Adjust the quantity of pepper powder according to your preference. If you are going to add tomato chili sauce, then decrease the quantity of pepper powder mentioned in the below recipe card. Sweet corn capsicum curry is very easy to follow and not requires much grinding.
Prepare this curry for dinner and serve warm. If serving to kids, then lunch would be the best time because small kids are prone to more digestion related issues and sweet corn sometimes causes digestion issues.
Instructions with Step by Step
- Heat 1 tbsp oil in a pan or kadai. Temper mustard seeds and cumin seeds. Add chopped onions and saute a while. Now, add ginger garlic paste and chopped tomatoes and stir well.
- Add tomato puree and give a stir. Now, add turmeric powder, pepper powder, curry powder, garam masala and 1 cup water. Mix well everything and cook covered for 5 mins.
- Add cooked sweet corn and salt to taste. Now, Add more water if needed and cook for another 5 mins. Add capsicum and mix well. Now, add milk and stir frequently for a minute. Cook covered for another 10 mins. Garnish with chopped coriander and serve with pulao or naan or roti.
- 1/2 cup Cooked Sweet Corn
- 1 Green Capsicum – chopped
- 1 Onion – finely chopped
- 1/2 cup Tomato Puree – homemade or store bought
- 1/2 tsp Turmeric Powder
- Salt to taste
- 1 tsp Ginger Garlic Paste
- 1 tsp Pepper Powder – according to your need
- 3/4 cup Boiled Milk, at room temperature
- 1 tbsp Chopped Coriander Leaves
- 1 tsp Garam Masala
- 1/2 tsp Curry Powder / Coriander Powder
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1 Tomato – finely chopped
- Heat 1 tbsp oil in a pan or kadai. Temper mustard seeds and cumin seeds. Add chopped onions and saute a while.
- Now, add ginger garlic paste, tomatoes and stir well. Add tomato puree and give a stir. Now, add turmeric powder, pepper powder, curry powder, garam masala and 1 cup water.
- Mix well everything and cook covered for 5 mins. Add cooked sweet corn and salt to taste. Add more water if needed and cook for another 5 mins.
- Add capsicum and mix well. Now, add milk and stir frequently for a minute. Cook covered for another 10 mins. Garnish with chopped coriander and serve with pulao or naan or roti.