Baby Corn Capsicum Masala

Baby Corn Capsicum Masala

This delightful vegetable with the goodness of corn tastes well in combination with rotis.


    Capsicum (washed and chopped):- 1 cup
    Baby corn (cut into small pieces):- 3
    Fresh Beans peas :- 1 cup
    Potatoes (washed, peeled and cut):- 2 medium
    Onions (peeled and chopped):- 3
    Tomato (washed and chopped):- 1
    Ginger (peeled):- 1-piece
    Garlic cloves:- 5
    Mustard seeds :- 1tsp.
    Chili powder :- 1-1/2 tsp.
    Turmeric powder:- 1 tsp.
    Garam Masala Powder :- 1 tsp.
    Cumin seeds:- 1 tsp.
    Cashews :- 15
    Kasoori methi:- 4 tsp.

tools required



Pressure cooker

Serving dish/bowl

preparation method

Pressure cook the potatoes with beans and baby corns, adding salt and little water till tender.

Grind the tomato, onions, cashews, ginger and garlic together to make a paste using a little water.

Heat 4 tsps. of oil in a skillet over medium heat and put the mustard seeds.

Addchili powder, turmeric powder and garam masala to it. Mix well.

Combine the prepared paste to it and stir occasionally. Cook over low heat till the water evaporates.

Put all the cooked vegetables and then add capsicum.

Mix salt to it and stir well. Cook for about three minutes.

Combinekasoori methi and cumin seeds to it. Mix well.

Switch off the heat and serve hot.

Serving Suggestions

    Garnish with chopped coriander and serve hot with roti/steamed rice.

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