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    You are in: Home / Recipes / CORN CAPSICUM CURRY Recipe
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    CORN CAPSICUM CURRY. Photo by rpgaymer

    1/2 Photos of CORN CAPSICUM CURRY

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    richapulkit's Note:

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

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    Serves: 4



    Units: US | Metric


    1. 1
      Soak corn kernels in warm water for 15 minutes and keep aside.
    2. 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. 3
      Serve with Paratha or chapati or rice.

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    Ratings & Reviews:

    • on April 15, 2013


      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]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for CORN CAPSICUM CURRY

    Serving Size: 1 (332 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 157.7
    Calories from Fat 11
    Total Fat 1.2 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 44.0 mg
    Total Carbohydrate 36.7 g
    Dietary Fiber 6.5 g
    Sugars 9.9 g
    Protein 5.9 g

    The following items or measurements are not included:

    chili paste with garlic and ginger

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