Baby corn Capsicum Curry
Capsicum are so versatile, they pair up beautifully with a lot of vegetables. In this recipe , I cooked them with baby corn and green peas, to make them a special curry for small gatherings or celebrations. This makes for a great curry in your party menu with a right combination of health, taste and flavour
- Oil- 2-3 tablespoon
- Baby corn ( thinly sliced longitudinally into quarters)- 200gm
- Capsicum (long and thinly sliced)- 1 big
- Green peas- 1/4 cup
- Onion ( finely sliced)- 1 big
- Tomato (pureed): 2 (medium sized)
- Cumin seeds ( Jeera)- 1 teaspoon
- Roasted fennel seed (saunf) powder- ½ teaspoon
- Ginger garlic paste- 2 tablepsoon
- Kasoori methi/ dried fenugreek leaves- 1 teaspoon
- Kitchen king masala/ garam masala- 1 teaspoon
- Salt –to taste
- Red chilly powder- 1 teaspoon
- Melon seeds ( Charmagaj)- 2 tablespoon
- Fresh cream- 2 tablespoon
- Par boil ( half cook) sliced baby corn in salt water, drain water and keep aside.
- Heat oil in a pan, add cumin seeds, finely sliced onion, saute well till it turns light brown.
- Add ginger garlic green chilly paste, fry till the raw smell dissapears.
- Make puree of tomatoes, add it to the pan and fry till the gravy is dry and leaves oil from sides.
- Add all the spices one by one, turmeric, roasted fennel powder,red chilly powder, salt, crushed kasoori methi, keep stirring. Add some water
- Add green peas, finely sliced capsicum, par boiled baby corn. Mix the vegetables well so that they are coated with the spices.
- Cover pan with a lid and allow the vegetables to cook in the steam .
- Make a fine paste of melon seeds with cream , add to the curry and mix.
- Simmer the curry for some time.
- Lastly add kitchen king or garam masala, chopped coriander and switch off the flame.
- Garnish with some more coriander, serve with rotis/ parathas or fried rice or peas pulao.