by Tarla Dalal
Added to 290 cookbooks
This recipe has been viewed 96809 times
Close your eyes and imagine a bowlful of vibrantly coloured chunks of capsicums mixed with juicy yellow sweet corn kernels. Isn’t it a sight that makes you drool? Add to it an assortment of well-chosen ingredients like onions, tomato pulp, dried fenugreek leaves, and such, and there you have a Corn Capsicum subzi that is simply irresistible. Serve hot with any unleavened breads.
- Combine the cornflour and milk in a deep bowl, mix well and keep aside.
- Heat the oil in a non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes.
- Add the coloured capsicum, mix well and sauté on a medium flame for 2 more minutes.
- Add the ginger-garlic paste, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the fresh tomato pulp, dried fenugreek leaves, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the corn, cornflour-milk mixture, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
- Serve hot garnished with coriander.
Nutrient values per serving
|Vitamin A||471.2 mcg|
|Vitamin B1||0.4 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||88.6 mg|
|Folic Acid||27.4 mcg|
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