Apr 15, 2013

Sweet Corn Capsicum gravy




Green bell pepper generally goes well with most of the veggies like potato, cabbage ,paneer , sweet corn etc. This is one such gravy of Sweet corn and capsicum. Here is the recipe:


Ingredients :
Sweet Corn – 2 cobs
Capsicum or Green Bell Pepper – 1
Onion – 1
Garam masala powder – 1tbsp
Milk – ¼ cup
Salt as per taste.

Oil – 1 tsp
Mustard seeds – 1tsp
Cumin seeds – 1 tsp
Coriander leaves for garnish

To Grind :
Grated coconut – 2tbsp
Tomato – 1
Cashew nuts – 5 to 6
Green chillies – 2


Method :

  1. Pressure cook the Sweet corn cobs in a cooker for 3 whistles. Once the pressure comes down, separate the corn kernels and keep them ready.
  2. Soak the cashew nuts in milk for 20 mins. Now grind the ingredients under the ‘To Grind’ list to a smooth paste.
  3. Heat oil in a pan and add mustard seeds. Once they crackle, add cumin seeds. In the same pan, sauté the chopped onions.
  4. Once they turn golden brown, add the chopped capsicum. Fry them for around 5 mins till they are soft but still crunchy. Now add the cooked sweet corn kernels.
  5. Add salt and cook it for a minute. Now add the ground paste along with milk till your desired gravy consistency.
  6. Let the gravy boil for a minute. Switch off the stove and garnish with Cilantro.
  7. Serve it with any rice or rotis.





My Notes :

We can replace cashew nuts with Almonds or poppy seeds.
We can also use the frozen sweet corn or the canned variety. I had fresh corn cobs. So I used them.