Corn Capsicum Masala is a creamy, comforting, and incredibly flavorful Indian curry made without onion and garlic. It consists of tender sweet corn and fresh capsicum simmered in a rich tomato, cashew, and yogurt gravy that’s perfect with roti, naan, paratha, or rice.
This easy vegetarian curry comes together with simple pantry ingredients and is perfect for both everyday meals and special occasions. The creamy gravy is rich, flavorful, and beautifully coats every bite of sweet corn and capsicum.
Whether you’re following a Jain diet, cooking during festivals, or simply looking for a delicious no-onion, no-garlic curry, this Corn Capsicum Masala is sure to earn a place in your regular meal planning.
Jump to:
- About Corn Capsicum Masala without Onion and Garlic
- One of My Favorite Everyday Curries
- Why You Will Love This Curry
- Ingredients You’ll Need
- How To Make Corn Capsicum Masala
- Variations and Substitutions
- Serving Suggestions
- Expert Tips For the Best Corn Capsicum Masala
- FAQs For Corn Capsicum Masala
- More Curries Without Onion and Garlic
- Corn Capsicum Masala (No Onion No Garlic)
About Corn Capsicum Masala without Onion and Garlic
When it comes to Indian curries, paneer curries usually steal the spotlight. But sometimes I like making something just as comforting using vegetables.
This Corn Capsicum Masala has become one of those recipes I make whenever I want a satisfying, comforting curry without paneer.
Sweet corn adds a little burst of natural sweetness, while capsicum provides freshness and a slight crunch with its peppery flavor. The combination of tomatoes, yogurt, and cashew paste makes the curry silky, creamy, and flavorful without feeling overly rich.
Like my No Onion No Garlic recipes, this curry doesn’t compromise on taste. The whole and ground spices, ginger, and herbs create layers of flavor that make you forget that onion and garlic were never used.
If you’re following a Jain diet or simply looking for a curry without onion and garlic, this Corn Capsicum Masala is always a wonderful choice.
One of My Favorite Everyday Curries
I often make this curry when I want to cook something quick yet comforting that the whole family can enjoy. Since both corn and capsicum cook quickly, dinner comes together with very little effort.
Another thing I love about this recipe is its flexibility; you can use either fresh or frozen sweet corn, whichever you have on hand. While I usually make it with green capsicum, I sometimes use a mix of red, yellow, and orange bell peppers for a more colorful and vibrant dish.
The gravy is made with thick yogurt and cashew paste, which makes it creamy and flavorful without feeling overly rich. The sweetness of the corn, the slight crunch of the capsicum, and the tomato gravy create a delicious balance of flavors and textures.
It’s comforting enough for a simple family dinner, yet special enough to serve when guests come over. This recipe is also a wonderful reminder that you don’t need onion or garlic to make a truly satisfying Indian curry.
I hope this Corn Capsicum Masala becomes a favorite in your home just as it has in mine.
Why You Will Love This Curry
- Completely No Onion No Garlic.
- Jain-friendly recipe.
- Rich and creamy tomato gravy.
- Sweet corn and capsicum make a delicious combination.
- Easy enough for busy weeknights.
- Made with simple pantry ingredients.
- Pairs beautifully with both Indian breads and rice.
- Great for festive meals.
Ingredients You’ll Need
- Oil: Use any neutral cooking oil. You may also use a combination of butter and oil for a richer flavor.
- Cumin Seeds: They provide an earthy aroma to the curry.
- Whole Spices: Cinnamon, green cardamom, and cloves give the gravy a subtle restaurant-style aroma.
- Green Chili and Ginger Paste: Adjust the green chili paste according to your preferred spice level. Since this recipe doesn’t use onion or garlic, fresh ginger adds wonderful depth and freshness.
- Hing: I like to add asafoetida in most of my curries. However, you can skip it if you want.
- Tomatoes: Use ripe red tomatoes for the best flavor and natural sweetness. I highly recommend grinding tomatoes coarsely rather than making a smooth puree.
- Yogurt: Hung or thick yogurt adds richness and balances the tomatoes’ acidity. Whisk the yogurt before using it for the recipe.
- Cashew Paste: Makes the gravy creamy without using heavy cream.
- Sweet Corn: Fresh or frozen sweet corn both work well.
- Capsicum: Green capsicum adds freshness and a slight crunch. Red or yellow peppers can also be used.
- Kasuri Methi: Adds the classic restaurant-style aroma.
- Fresh Cilantro: Brightens the curry just before serving.
How To Make Corn Capsicum Masala
- Heat oil in a kadai or pan.
- Add cinnamon, cardamom, cloves, and cumin seeds.
- Once cumin seeds start to sizzle, add chili paste, ginger paste, and hing.
- Saute for a few seconds and add chopped or crushed tomatoes.
- Mix everything well, then cook the tomato mixture for 8-10 minutes, until the tomatoes are cooked and the mixture thickens.
- Stir frequently.
- Add turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, cashew paste, yogurt, and salt to taste.
- Mix everything well, add ¼ cup of water, and then cook for 8-10 minutes, until the gravy thickens and the fat separates from the sides.
- Stir frequently.
- Add sweet corn, ¼ cup of water or as needed to adjust the gravy, and mix well.
- Cover the lid and cook for 5-6 minutes or until the corn kernels are cooked.
- Add more water if needed to adjust the consistency.
- Once the corn kernels are cooked, add the diced green peppers.
- Mix everything well, then continue cooking the curry for 3-4 minutes, or until the green peppers are cooked.
- Finally, add garam masala, Kasuri methi, and cilantro.
- Mix well and adjust the salt and consistency if needed.
- Transfer Corn Capsicum Masala to a serving bowl and serve hot with Indian flatbread or rice.
Variations and Substitutions
Paneer: Add a few paneer cubes to make the curry more filling.
Green Peas: Add green peas for extra texture.
Bell Peppers: Use mixed bell peppers for a colorful curry
Cream: Add a tablespoon of fresh cream at the end for an even richer gravy.
Replace the Cashew Paste: Add more thick yogurt, then add one or two tablespoons of cream at the end.
Replace Yogurt: You can skip yogurt and add more cashew paste or cream.
Make It Vegan: Use vegan cream instead of yogurt or add more cashew paste and skip the yogurt to make the vegan Corn Capsicum Masala.
Serving Suggestions
Corn Capsicum Masala tastes wonderful with:
- Riot or Phulka
- Naan or Paratha
- Jeera Rice
- Plain Basmati Rice
- Peas Pulao
Serve it with cucumber raita, papad, and pickle for a complete Indian meal.
Expert Tips For the Best Corn Capsicum Masala
Cook the Tomatoes Well: This is the most important step for a flavorful gravy. Let the tomatoes cook until they have completely softened, thickened, and lost their raw flavor. Properly cooked tomatoes create a rich, well-balanced base for the curry.
Use Thick Yogurt: Thick or hung yogurt works best because it adds richness without making the gravy watery, and it won’t split while cooking. If your yogurt is slightly thin, strain it for 20-30 minutes before using. Always whisk the yogurt until smooth before adding to the pan.
Add the Yogurt Over Low Heat: Reduce the heat before stirring in the yogurt, then mix continuously until fully incorporated. This helps prevent the yogurt from curdling.
Cook the Masala Thoroughly: After adding the spices, cashew paste, and yogurt, let the gravy simmer for several minutes, stirring frequently. This step develops the flavors and removes the raw taste of yogurt and spices, giving the curry its restaurant-style richness.
Adjust the Gravy Consistency: Add a little extra water if you prefer a thinner curry for serving with rice, or keep it slightly thicker for serving with Indian bread.
Don’t Overcook the Capsicum: Add the capsicum after the corn is nearly cooked, and simmer for 3-4 minutes. It should become tender while still retaining a slight crunch, which adds freshness and texture to the curry.
Crush the Kasuri Methi Before Adding It: Rub the dried fenugreek leaves gently between your palms before adding them to the curry. This enhances the aroma, giving the dish an authentic restaurant-style flavor.
Adjust the Spice Level: Sweet corn naturally balances the heat of the spices, so feel free to adjust the green chili paste and Kashmiri red chili powder to suit your family’s preferences. Kashmiri chili powder adds a beautiful color without making the Corn Capsicum Masala overly spicy.
FAQs For Corn Capsicum Masala
Yes. Frozen sweet corn works perfectly. Thaw it slightly or add it directly to the gravy and cook until tender.
Yes. You can skip the yogurt and add a little more cashew paste instead. You can also add dairy or vegan cream to replace the yogurt.
Yes. This recipe is free of onion and garlic. If you don’t use fresh ginger, add a pinch of dried ginger. If you don’t add yogurt as it is, warm it a bit before adding it to the gravy, or skip the yogurt and add more cashew paste.
More Curries Without Onion and Garlic
You May Like To Serve This Curry With
Corn Capsicum Masala (No Onion No Garlic)
Ingredients
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- ½ – inch cinnamon stick
- 2 green cardamom
- 2 cloves
- ½ teaspoon green chili paste or to taste
- 1 tablespoon ginger paste
- ¼ teaspoon hing
- 2 medium tomatoes (finely chopped or crushed)
- ¼ teaspoon turmeric powder
- 1½ teaspoon Kashmiri red chili powder
- 1½ teaspoon coriander powder
- ½ teaspoon cumin powder
- 2-3 tablespoon cashew paste
- ¼ cup thick or hung yogurt (whisked)
- Salt to taste
- ½ cup water or as needed
- 1½ cups sweet corn kernels
- 1 large capsicum (diced)
- ½ teaspoon garam masala
- ½ teaspoon crushed kasuri methi
- 2-3 tablespoon finely chopped cilantro
Instructions
- Heat oil in a kadai or pan. Add cinnamon, cardamom, cloves, and cumin seeds. Once cumin seeds start to sizzle, add chili paste, ginger paste, and hing. Saute for a few seconds and add chopped or crushed tomatoes.
- Mix everything well, then cook the tomato mixture for 8-10 minutes, until the tomatoes are cooked and the mixture thickens. Stir frequently.
- Add turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, cashew paste, yogurt, and salt to taste. Mix everything well, add ¼ cup of water, and then cook for 8-10 minutes, until the gravy thickens and the fat separates from the sides. Stir frequently.
- Add sweet corn, ¼ cup of water or as needed to adjust the gravy, and mix well. Cover the lid and cook for 5-6 minutes or until the corn kernels are cooked. Add more water if needed to adjust the consistency.
- Once the corn kernels are cooked, add the diced green peppers. Mix everything well, then continue cooking the curry for 3-4 minutes, or until the green peppers are cooked.
- Finally, add garam masala, Kasuri methi, and cilantro. Adjust the salt if needed and serve Corn Capsicum Masala with Indian flatbread or rice.
Notes
- Cook the Tomatoes Well: This is the most important step for a flavorful gravy. Let the tomatoes cook until they have completely softened, thickened, and lost their raw flavor. Properly cooked tomatoes create a rich, well-balanced base for the curry.
- Use Thick Yogurt: Thick or hung yogurt works best because it adds richness without making the gravy watery, and it won’t split while cooking. If your yogurt is slightly thin, strain it for 20-30 minutes before using. Always whisk the yogurt until smooth before adding to the pan.
- Add the Yogurt Over Low Heat: Reduce the heat before stirring in the yogurt, then mix continuously until fully incorporated. This helps prevent the yogurt from curdling.
- Cook the Masala Thoroughly: After adding the spices, cashew paste, and yogurt, let the gravy simmer for several minutes, stirring frequently. This step develops the flavors and removes the raw taste of yogurt and spices, giving the curry its restaurant-style richness.
- Adjust the Gravy Consistency: Add a little extra water if you prefer a thinner curry for serving with rice, or keep it slightly thicker for serving with Indian bread.
- Don’t Overcook the Capsicum: Add the capsicum after the corn is nearly cooked, and simmer for 3-4 minutes. It should become tender while still retaining a slight crunch, which adds freshness and texture to the curry.
- Crush the Kasuri Methi Before Adding It: Rub the dried fenugreek leaves gently between your palms before adding them to the curry. This enhances the aroma, giving the dish an authentic restaurant-style flavor.
- Adjust the Spice Level: Sweet corn naturally balances the heat of the spices, so feel free to adjust the green chili paste and Kashmiri red chili powder to suit your family’s preferences. Kashmiri chili powder adds a beautiful color without making the curry overly spicy.
Thanks for coming! Let me know what you think.