Corn Capsicum Gravy – Ingredients

Preparation Time : 15 mins | Cooking Time : 25 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: North Indian

Sweet Corn – 1 cup(boiled)
Capsicum – 1/2 cup chopped (I used colored)
Big Onion – 1/4 cup chopped finely
Ginger garlic paste – 1 tbsp
Fresh Cream – 3 tbsp
Red Chilli powder – 1/2 tsp
Coriander powder – 1 tsp
Garam masala powder – 1/2 tsp
Tomato Sauce – 1 tsp
Kasoori methi – 1/2 tsp
Coriander leaves – 2 tsp chopped finely
Lemon Juice – 1 tsp
Oil – 3 tsp
Salt- to taste

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To roast and  grind:

Big Onion – 1 medium sized chopped lengthwise
Tomato -2 medium sized chopped roughly
Garlic – 5 small pearls

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.
   

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.