Corn Capsicum Masala is a great sidedish for phulka /chapathi or even for mild pulaos.We all love sweet corn so anything made with it a winner here so made this corn capsicum combo in the usual onion tomato gravy that I make for most sidedishes and it turned out so delicious.It had a mild sweet taste from both corn and capsicum which we loved and it paired so well with phulkas.

You know?! My sil gifted this bowl 2 yrs back and I so love it 🙂 Thank you Priya for the beautiful brown bowl!! :))

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Method:

1. Take a kadai add a tsp of oil and saute onions till transparent,then add tomatoes and garlic saute till raw smell leaves and tomatoes turn mushy.Cool down.
   
2. Transfer to a mixer jar and grind to a smooth paste.Pressure cook corn for 3-4 whistles and set aside.
   
3. Heat butter in a pan, add onion,ginger garlic paste saute till onions turn transparent then add onion tomato paste.
   
4. Add red chilli,coriander and garam masala powders,give a quick mix and keep cooking for few mins till it becomes thick.Add required salt.Now get ready with chopped capsicum.
   
5. In a seperate pan add little oil and roast capsicum for 5mins,Set aside.Then add 1/2 cup water and let the gravy boil for few mins.Then add fresh cream.
   
6. Let the gravy boil in low flame for 2mins.Add tomato sauce boiled sweet corn.
   
7. Then capsicum, let the gravy boil for few mins.Finally garnish with chopped coriander leaves and kasoori methi.After it gets cooled, add lemon juice and serve.
   

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My Notes:

• This is medium spicy with the measurement I have given. You can adjust according to your taste buds.
• Adding cream gives a creamy and rich restaurant flavour.I used homemade fresh cream.
• The consistency should be flowing and creamy.
• Toasting capsicum and adding at the final stage gives a nice crunch as in restaurants.
• I used homemade fresh cream.