How to make Corn & Capsicum Masala/Shimla Mirch Aur Makai Ki Sabji
Bell Peppers in the west, Capsicums in the east; these colorful fruits are also known as sweet peppers, because of their lack of Capsaicin, the compound responsible for a pungent nature. They come in a variety of bright & vibrant colors, which makes them a treat for at least three, if not four of a diner's senses. They also impart a unique aroma, to anything it's cooked with. Have a few of these peppers on hand? Why not try this recipe, the next time you are wondering what to cook tonight? Goes great with any Roti or Pulao.
Steamed,Corn Kernels - 1 Cup
Cut, Green Capsicum - 2 no:s
Cut, Red/yellow Capsicum - 2 no:s
Chopped, Onions - 2 no:s
Chopped/Pureed Tomatoes - 2 no:s
Fresh Coriander leaves - 1/4 bunch, Chopped
Ginger - Garlic paste - 1 Tbsp
Oil - 3 Tbsp
Cumin seeds - 1/2 Tsp
Red Chilli powder/Paprika - 1/2 Tbsp
Coriander powder - 1.5 Tbsp
Cumin powder - 1/2 Tbsp
Turmeric powder - 1/4 Tsp
Salt to taste
Garam Masala powder - 1 Tsp
Thick fresh yogurt/Curd - 1/4 Cup, beaten
- Heat oil in a kadai . Add cumin seeds & fry until slightly golden; add onions & saute till golden brown. Add the Capsicum pieces & saute for a few minutes.
- Next, add ginger-garlic paste & cook for couple of minutes, until the raw flavors disappear. Add Coriander powder, Chilli powder, Turmeric powder, Cumin powder & stir fry for a few seconds.
- Add salt & tomatoes, stir & cook on medium heat until oil floats on top. Add the steamed Corn kernels, garam masala powder plus a cup of water if needed & simmer for about five minutes.
- Finally blend in the beaten yogurt & turn off the heat.Squeeze the lemon juice, stir & garnish with chopped coriander leaves.
- Serve hot with Roti, Milk Poori, Paratha, Rice or turn it into a bread sandwich (make the masala a little dry, for the sandwich though) .
This recipe is adapted from one of Sanjeev Kapoor's cookbook. His version includes a significant amount of Khoya/Mawa & Fresh Cream. I opted to go low fat & make it healthier for everyone. Sending this recipe, over to Srivalli's CCChallenge.