Sweet corn Capsicum gravy

Pink cheeks of babies declare the onset of winter every year.Woollen caps and cardigans are out. Sweet corn and Capsicum are at their best in this season. Why not try out a simple dish which is not time-consuming and allows you to have a chit-chat with your family at the end of a busy working day.I made this dish for dinner today and even my carnivorous sweetheart, Adi also asked for a second helping at the dinner table. “Now that’s quite an achievement for the day Sari” ,I patted my shoulders. 😉
Here’s the recipe for you.
Onion – 1 big chopped
tomato – i big chopped
ginger-garlic- green chilli paste  -1 tbsp
cumin powder – 1 tsp
coriander pdr – 1 tsp
red chilli pdr – 1 tsp
sweet corn – 2 cups
green capsicum- 1 big diced
kasuri methi – 2 pinch
fresh cream – 1/2 cup (optional)
oil- 4 tbp
1. Heat 3 tbsp oil in a pressure cooker. Add onion and saute till it turns pink. Add ginger-garlic-green chilli paste and saute on slow heat for 2 minute. Now add the chopped tomatoes and cook for 1 to 2 minutes. Add the cumin, coriander and red chilli powder to it and saute well.Add 1/2 cup water into the cooker. Cover the lid and wait for 3 whistles. Switch off the flame.
2. Once the lid is opened, grind this masala into a fine paste in a mixie or blender.Keep aside. ( This is a gravy which can be used for cooking any vegetables of your choice).
3. Heat 1 tbsp oil in a wok/kadai and add some ginger-garlic paste to it. Add turmeric powder and saute for a minute.Now add the sweet corn and capsicum long with salt to taste. Saute for 2 to 3 minutes on high flame followed by 6 minutes of cooking on slow flame.
4. Now pour the ground masala/gravy into the kadai over the cooked veggies and mix very well. Add kasuri methi and mix well. Do not cook once you add kasuri methi.
5. Add fresh cream to the gravy and mix gently. (optional)
6. Enjoy this gravy with your butter naan, kulcha or even rotis.


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