Corn capsicum sabji is simply tempting and irresistible. It looks like a bowlful of vibrantly colored capsicums mixed with juicy yellow sweet corn kernels. Grab some corn and capsicum this monsoon and make corn capsicum sabji, its very easy to make at home and also can be served during get-together or parties. While serving corn capsicum sabji during get-together or party, you can boil the corn kernels and puree the tomato before hand. This way you can save a lot of time.
Corn Capsicum
Step 1 : Boil 500 gm sweet corn with pinch of salt till they get cooked. When they cooled down, take out the corn kernels form cob.

Step 2 :In mortar-pastel make a paste of ginger, garlic and chili. While making paste add pinch of salt. Then add chili and coriander powder. Keep it aside.

Step 3 :In a pan or kadai heat oil. Add cumin seeds.
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Step 4 :When they crackle add fine chopped onions.
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Step 5 :Cook on slow flame till onion became translucent. Add Chili-garlic-ginger paste.
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Step 6 :Add corn kernels. Mix well. Cook for 3 – 4 minutes.
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Step 7 :Add capsicum. Cook till they became soft.
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Step 8 :Add tomatoes and all dry masala. Mix well. Cook till capsicum and tomatoes get cooked properly. Water should note be present in sabji. Your corn capsicum sabji is ready to serve.
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Step 9 :Garnish corn capsicum sabji with coriander.

Step 10 :Serve hot corn capsicum sabji with roti, plain paratha, mint paratha, or any variety of partha, naan or kulcha.

 

Corn Capsicum Sabji
 
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Corn capsicum sabji is simply tempting and irresistible. It looks like a bowlful of vibrantly colored capsicums mixed with juicy yellow sweet corn kernels.
Author:
Recipe type: Main
Cuisine: Indian
Serves: 3 - 4
Ingredients
  • 1 cup fine chopped onion ( 2 -3 med size onion )
  • 1 ¼ cup fine chopped capsicum ( 2 med size capsicum )
  • ½ cup fine chopped tomato ( 2 – 3med size tomato )
  • 1 ¼ cup boiled fresh sweet corn kernels ( approx. corn kernels of 500 gm corn )
  • 10 garlic cloves
  • 1 inch ginger
  • 2 green chilies
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ¼ tsp garam masala
  • ½ tsp cumin seeds.
  • 1 tbsp oil
  • Salt according to taste ( approx. 1 tsp )
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Boil 500 gm sweet corn with pinch of salt till they get cooked. When they cooled down, take out the corn kernels form cob.
  2. In mortar-pastel make a paste of ginger, garlic and chili. While making paste add pinch of salt. Then add chili and coriander powder. Keep it aside.
  3. In a pan or kadai heat oil. Add cumin seeds.
  4. When they crackle add fine chopped onions.
  5. Cook on slow flame till onion became translucent. Add Chili-garlic-ginger paste.
  6. Add corn kernels. Mix well. Cook for 3 – 4 minutes.
  7. Add capsicum. Cook till they became soft.
  8. Add tomatoes and all left dry masala. Mix well. Cook till capsicum and tomatoes get cooked properly. Water should note be present in sabji. Your corn capsicum sabji is ready to serve.
  9. Garnish corn capsicum sabji with coriander.
  10. Serve hot corn capsicum sabji with
    roti,
    plain paratha,
    phudina paratha or any variety of paratha, naan or kulcha.
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