Indian cuisine is a celebration of flavors, colors, and creativity. Among the many delightful dishes, Corn Capsicum Masala stands out for its sweet, spicy, and slightly tangy flavor combination. With the crunch of capsicum (bell peppers) and the natural sweetness of corn, this curry is both comforting and vibrant.
The best part? You can make this dish easily at home in just six steps without needing fancy ingredients or heavy oils. It’s a perfect option for lunch, dinner, or even as a side dish for festive spreads. Importantly, this recipe is 100% vegetarian with no non-veg options, making it suitable for families and gatherings where pure vegetarian meals are preferred.
In this article, we’ll explore the 6-step process to prepare Corn Capsicum Masala, discuss its nutritional benefits, and offer tips and variations to make it your own.
Why Choose Corn Capsicum Masala?
- Nutritious yet indulgent: Corn provides natural sweetness and fiber, while capsicum is rich in vitamin C.
- Quick and easy: Requires simple ingredients and minimal preparation.
- Versatile pairing: Goes well with roti, naan, or rice.
- Vegetarian delight: Wholesome without relying on any non-veg ingredient.
- Colorful and appetizing: A bright dish that adds vibrancy to your plate.
Ingredients
Vegetables
- 1 cup sweet corn kernels (boiled or frozen)
- 1 large capsicum (green or mixed colors), diced
- 1 medium onion, finely chopped
- 2 medium tomatoes, pureed
- 1–2 green chilies, slit or chopped (optional)
Spices and Seasoning
- 1 teaspoon cumin seeds
- 1 teaspoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ½ teaspoon cumin powder
- Salt, to taste
For Richness
- 2 tablespoons cashew paste or fresh cream (optional for creamy texture)
- Fresh coriander leaves, chopped for garnish
6-Step Recipe for Corn Capsicum Masala
Step 1: Prepare the Base
Heat a non-stick pan or kadai. Dry-roast cumin seeds until aromatic, then add onion. Sauté until translucent. Add ginger-garlic paste and sauté until the raw smell disappears.
Step 2: Add the Tomato Puree
Stir in the tomato puree and cook on medium heat until the oil separates (if cooking without oil, simply let the puree reduce and thicken naturally). This forms the tangy base for the masala.
Step 3: Spice It Up
Add turmeric, red chili powder, coriander powder, and cumin powder. Cook for 1–2 minutes until the spices blend well with the onion-tomato mixture. Adjust chili levels depending on your preference.
Step 4: Add Corn and Capsicum
Mix in the boiled corn kernels and diced capsicum. Stir well so that the masala coats them evenly. Cook covered on medium flame for 5–7 minutes. The capsicum should remain slightly crunchy for texture.
Step 5: Make It Creamy (Optional)
For a rich restaurant-style version, add cashew paste or cream at this stage. Stir well and simmer for another 3–4 minutes. For a lighter version, skip this step and let the natural flavors shine.
Step 6: Finish with Garam Masala and Garnish
Add garam masala, adjust salt, and give it a final stir. Turn off the flame and garnish with freshly chopped coriander leaves.
Nutritional Benefits
- Corn: A good source of fiber, antioxidants, and natural energy.
- Capsicum: Rich in vitamin C, vitamin A, and dietary fiber.
- Onions and Tomatoes: Provide essential antioxidants and minerals.
- Cashews/Cream (optional): Add healthy fats and richness.
This dish is filling, balanced, and provides a mix of carbohydrates, vitamins, and minerals without being heavy.
Variations of Corn Capsicum Masala
- Spicy version: Add extra green chilies and chili flakes.
- Tangy twist: Add a dash of lemon juice or amchur (dry mango powder).
- South Indian style: Add curry leaves and mustard seeds for a different aroma.
- No-dairy version: Skip cream or cashews for a lighter vegan-friendly curry.
Tips for the Perfect Corn Capsicum Masala
- Don’t overcook capsicum; keep it slightly crunchy.
- Use fresh sweet corn for the best flavor, though frozen works too.
- Puree tomatoes smoothly for a silky gravy.
- If you want a smoky flavor, roast the capsicum slightly before adding to the masala.
Serving Suggestions
- Serve hot with roti, naan, or paratha.
- Pairs beautifully with jeera rice or plain steamed rice.
- Can also be used as a filling for wraps and sandwiches.
Conclusion
Corn Capsicum Masala is proof that a simple recipe can create a dish that’s both nutritious and delicious. Its sweet-spicy balance and colorful appearance make it a family favorite.
By following these 6 easy steps, you can prepare this curry in under 30 minutes and bring a burst of flavor to your meals. Whether you want a quick weekday dinner or a dish to impress guests, Corn Capsicum Masala without oil or non-veg options is the perfect choice.
So, next time you’re looking for something wholesome yet flavorful, whip up this dish—it’s guaranteed to win hearts and plates alike!