Corn Capsicum Masala - Laxmi Bhandary
Ingredients: Corn kernels 1 cup, capsicum 2, onions 2, tomatoes 2, ginger, garlic paste 1 tsp, coriander leaves 2 tbsps, oil3 tbsps, cumin seeds half tsp, red chilli powder 1 tsp, coriander powder 1 tsp, turmeric powder half tsp, garam masala powder 1 tsp, fresh cream one fourth cup, mawa grated one fourth cup, and salt to taste.
Method: Boil corn in two cups of water. Drain and keep aside. Wash capsicum, cut into one centimeter sized cubes. Chop onions and tomatoes. Clean, wash and finely chop coriander leaves.Heat oil in a kadai, add cumin seeds. When cumin seeds begin to change colour, add onions and saute till golden brown. Add ginger garlic paste and cook for 2 minutes. Add red chilli powder, coriander powder, cumin powder, turmeric powder, stir fry for few seconds. Add tomatoes and cook till oil leaves the masala, stirring continuously. Add mawa and half a cup of water, mix well and cook for a minute. Add capsicum and mix well. Add boiled corn, garam masala powder and salt. Cook on low heat for 5 minutes. Stir in fresh cream and chopped coriander leaves.
Method: Boil corn in two cups of water. Drain and keep aside. Wash capsicum, cut into one centimeter sized cubes. Chop onions and tomatoes. Clean, wash and finely chop coriander leaves.Heat oil in a kadai, add cumin seeds. When cumin seeds begin to change colour, add onions and saute till golden brown. Add ginger garlic paste and cook for 2 minutes. Add red chilli powder, coriander powder, cumin powder, turmeric powder, stir fry for few seconds. Add tomatoes and cook till oil leaves the masala, stirring continuously. Add mawa and half a cup of water, mix well and cook for a minute. Add capsicum and mix well. Add boiled corn, garam masala powder and salt. Cook on low heat for 5 minutes. Stir in fresh cream and chopped coriander leaves.
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