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    You are here: Home / Recent Posts / Corn Capsicum Gravy

    Corn Capsicum Gravy

    March 8, 2016 by Sharmilee J 4 Comments

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    Corn Capsicum Gravy is a crunchy, creamy gravy made by simmering corn & capsicum in onion & tomato based puree. Corn Capsicum Gravy is a good alternate to the regular gravies and goes well with roti, chapathi, rice meal like – plain rice, pulao, ghee rice and biryani!

    Corn Capsicum Gravy

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    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!!

    Recipe Index

    Corn Capsicum GravyPin
    If you have any more questions about this Corn Capsicum Gravy Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Corn Capsicum Gravy Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    Print Recipe Pin Recipe

    Corn Capsicum Gravy

    Corn Capsicum Gravy is a crunchy, creamy gravy made by simmering corn & capsicum in onion & tomato based puree. Corn Capsicum Gravy is a good alternate to the regular gravies and goes well with roti, chapathi, rice meal like – plain rice, pulao, ghee rice and biryani!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 1 cup sweet corn boiled
    • 1/2 cup capsicum chopped - i used colored
    • 1/4 cup big onion finely chopped
    • 1 tbsp ginger garlic paste
    • 3 tbsp fresh cream
    • 1/2 tsp red chilli powder
    • 1 tsp coriander powder
    • 1/2 tsp garam masala powder
    • 1 tsp tomato sauce
    • 1/2 tsp kasoori methi
    • 2 tsp coriander leaves finely chopped
    • 1 tsp lemon juice
    • 3 tsp oil
    • salt to taste

    To Roast And Grind:

    • 1 no medium sized big onion chopped lengthwise
    • 2 nos medium sized tomato chopped roughly
    • 5 nos small pearls garlic

    Instructions

    • Take a kadai add a tsp of oil and sauté onions till transparent, then add tomatoes and garlic sauté till raw smell leaves and tomatoes turn mushy. Cool down.
    • Transfer to a mixer jar and grind to a smooth paste.
    • Pressure cook corn for 3-4 whistles and set aside.
    • Heat butter in a pan, add onion, ginger garlic paste and sauté till onions turn transparent & then add onion tomato paste.
    • 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.
    • In a separate 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.
    • Let the gravy boil in low flame for 2mins. Add tomato sauce boiled sweet corn.
    • 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.
    • Serve Corn Capsicum Gravy with phulka or veg pulao or plain steamed basmati rice.

    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.
    Nutrition Facts
    Corn Capsicum Gravy
    Amount Per Serving (75 g)
    Calories 240 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 6g38%
    Trans Fat 0.03g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 6g
    Cholesterol 25mg8%
    Sodium 33mg1%
    Potassium 345mg10%
    Carbohydrates 23g8%
    Fiber 4g17%
    Sugar 7g8%
    Protein 4g8%
    Vitamin A 1884IU38%
    Vitamin C 56mg68%
    Calcium 43mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Corn Capsicum Gravy Recipe Step by Step

    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.
      How to make Kadai Vegetable - Step1Pin
    2. Transfer to a mixer jar and grind to a smooth paste.Pressure cook corn for 3-4 whistles and set aside.
      How to make Kadai Vegetable - Step2Pin
    3. Heat butter in a pan, add onion,ginger garlic paste saute till onions turn transparent then add onion tomato paste.
      Hot to make Kadai Vegetable - Step3Pin
    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.
      Hot to make Kadai Mushroom - Step4Pin
    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.
      Hot to make Kadai Vegetable - Step5Pin
    6. Let the gravy boil in low flame for 2mins.Add tomato sauce boiled sweet corn.
      Hot to make Kadai Vegetable - Step6Pin
    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.
      Hot to make Kadai Vegetable - Step7Pin

    Serve with phulka or veg pulao or plain steamed basmati rice.
    How to make Corn Capsicum Gravy

    Pin

    Expert Tips

    • 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.

    Corn Capsicum GravyPin

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    Filed Under: capsicum recipes, RandomPosts, Recent Posts, Sharmis Passions, Sweet Corn Recipes

    Reader Interactions

    Comments

    1. Torviewtoronto

      March 08, 2016 at 4:33 pm

      looks yummy

      Reply
    2. Ramya Venkat

      March 09, 2016 at 3:14 am

      looks so yummy

      Reply
    3. Traditionally Modern Food

      March 10, 2016 at 11:35 pm

      Looks colorful and yummy..

      Reply
    4. Karthika

      June 03, 2020 at 9:27 am

      yummy side dish for phulka. how home made fresh cream?

      Reply

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