Baby Corn Capsicum Masala Recipe

Baby Corn Capsicum Masala Recipe
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Enjoy the delicious blend of baby corn and capsicum in a mouth-watering blend of spices. Learn how to make/prepare Baby Corn Capsicum Masala by following this easy recipe.
Baby Corn Capsicum Masala Recipe
Preparation Time 15 Minutes
Cooking Time 45 Minutes
Difficulty Average
Rating 5.0 / 10 (1 vote)
Recipe Type Veg.
Serves 2
Calories Per Serving 297
  • 1 cup Capsicum, chopped
  • 3 heads Baby Corn
  • 1 cup Fresh Beans
  • 2 Potatoes (medium sized)
  • 3 Onions (medium sized)
  • 1 Tomato (medium sized)
  • 1 piece Ginger
  • 5 Garlic Cloves
  • 1 tsp Mustard Seeds
  • 1 1/2 tsp Chili Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Garam Masala Powder
  • 1 tsp Cumin Seeds
  • 15 Cashews
  • 4 tsp Kasthuri Methi
How to make Baby Corn Capsicum Masala:
  • Chop the baby corn into small pieces.
  • Wash the potatoes and peel them. Cut them into medium-sized pieces.
  • Add the chopped potato, baby corn and fresh beans to a bowl of salt water.
  • Cook this in a cooker for 15 minutes.
  • Peel the onions and chop them into tiny pieces.
  • Wash and chop tomatoes.
  • Peel the garlic cloves.
  • Add the chopped onions, tomatoes, ginger, garlic and cashews to a blender and blend until it becomes a smooth paste. Add water, if needed, in order to get the right consistency.
  • Take a pan and add 5 teaspoons of cooking oil to it. Once the oil is hot, add the chopped capsicum and fry for 2 minutes.
  • Transfer the capsicum to another bowl.
  • Add 1 teaspoon of oil to the same pan and heat the oil. Add mustard to the oil once it is heated.
  • Once the mustard stops sputtering, add chili powder, turmeric powder and garam masala powder to this and fry this well.
  • Add the previously blended mixture of chopped onions, garlic, etc to the pan and cook over a low flame.
  • Stir the mixture until the water in it evaporates and the gravy begins to get thick.
  • Add the vegetables that were cooked in the cooker and cook for 1 minute.
  • Add the fried capsicum and salt to taste.
  • Add kasthuri methi and cumin seeds. Stir for 2 minutes and take the pan off the heat.