CORN CAPSICUM CURRY

READY IN: 40mins
Recipe by richapulkit

A flavorful corn curry which is simple, high on taste, and served as main course

Top Review by rpgaymer

I enjoyed this unique curry. I've never had corn in Indian food before, but the ingredient compliments the spices very well. I served this as a side with Ethiopian chicken curry, and all in all it was a great meal. The flavor of the corn curry really improves after a day in the fridge, so next time I'd probably make this a day in advance. [Made & Reviewed for PAC Fall 2013]

Ingredients Nutrition

Directions

  1. Soak corn kernels in warm water for 15 minutes and keep aside.
  2. Heat oil in a pan and add cumin seeds and ginger garlic paste. Now add finely chopped onions and saute it. Add black pepper and tomato puree and let it simmer for 10 minutes . Now add remaining tomatoes and chilly pwder, turmeric powder and coriander powder and mix it well. When the paste thickens, add chopped bell peppers . Add little water if it turns very dry. Now add corn kernels and salt and saute for 10 minute.
  3. Serve with Paratha or chapati or rice.

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