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corn capsicum masala in a bowl
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Corn Capsicum Masala (No Onion No Garlic)

By: Jigna
This Corn Capsicum Masala is a creamy, flavorful Indian curry made without onion and garlic. Sweet corn and tender-crisp capsicum are cooked in a rich tomato, yogurt, and cashew gravy that's delicately spiced and incredibly satisfying. Whether you're making a comforting weeknight dinner or a festive vegetarian meal, this delicious curry is sure to become a family favorite.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 3
Course: Main Course
Cuisine: Indian
Diet: Jain, No Onion No Garlic, Vegetarian

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Nutrition (Approximate Values)

Calories : 150kcalCarbohydrates : 23gProtein : 5gFat : 7gSaturated Fat : 1gPolyunsaturated Fat : 2gMonounsaturated Fat : 4gTrans Fat : 0.02gCholesterol : 3mgSodium : 18mgPotassium : 421mgFiber : 4gSugar : 7gVitamin A : 746IUVitamin C : 43mgCalcium : 61mgIron : 2mg
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