Capsicum Corn Masala | How to make Capsicum Corn Masala | Shimla Mirch and Makki Recipe

Capsicum Corn Masala is one of the most delicious and finger licking sabzis or curries you will ever taste. A perfect amalgamation of sweet, sour and spicy makes Capsicum Corn Masala such a treat to your taste buds. A delicious sweet corn and capsicum dish with a sweet and tangy flavor. This is perfect for guests coming over and is loved by kids.

Serves 3-4 people

Cooking time 20 minutes

INGREDIENTS

  • 3 tbsp oil
  • 1 green chili, finely chopped
  • 3 onions, very finely chopped
  • 10 garlic cloves, finely crushed
  • 1 in fresh root ginger, finely grated
  • 4 tomatoes, finely chopped
  • 1 tsp red chili powder
  • Salt to taste
  • ½ tsp black pepper
  • ¼  cup tomato ketchup
  • 1 tbsp vinegar
  • 1 tsp soy sauce
  • 1 small onion, quartered and separated into squares
  • ½ cup sweet corn kernels or makki ke daane
  • ½ cup capsicum or shimla mirch, chopped lengthways

INSTRUCTIONS

  1. Heat oil in a pan or skillet. When the oil is warm, put green chillies, ginger and garlic and cook for 2 minutes on low flame.
  2. Add ginger garlic paste and onions and fry till they are brown and translucent.
  3. Add tomatoes and fry till they turn mushy.
  4.  Add red chili powder, black pepper, salt and cook for 2-3 mins.
  5. Add tomato ketchup and mix well.
  6. Add vinegar and soy sauce. Cook for 2 mins
  7. Add sweet corn, capsicum and square onion pieces.
  8. Cook for 10 mins and serve hot.

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