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 tablespooncorn capsicum featured image


  • 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.


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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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