Baby Corn and Capsicum Masala Curry – Indian Cuisine

While Indian food may be very appealing, cooking it at home may seem daunting to most non-Indians. Here is a masala curry which does not burn your tongue with heat, nor ask for too many ingredients. A quick fix recipe that will suit weeknight dinners too. Helpful when sudden guests arrive, or when you have little time before hunger strikes you down.

Fry ingredients for gravy and grind. Fry chopped baby corn and capsicum, simmer with gravy, add seasonings and finish off! All under 15 minutes. And did I mention low fat as well? Now is that good? Or great? Well, try it out and tell me which one, will you?

ALLERGY INFORMATION

• Does NOT contain gluten, nuts, corn, soya, eggs.
• *Contains dairy in yoghurt. Yoghurt is usually tolerated by lactose intolerant people. Substitute with soya or nut milk + more tomatoes if you cannot use yoghurt.

YOU NEED

COOKWARE – Fry pan, ladle, mixer grinder, knife, chopping board

INGREDIENTS-

1. 20 baby corn
2. 1 cup chopped capsicum
3. 1/2 cup chopped onion
4. 1 cup chopped tomato (can substitute with 2 tbsp tomato paste, or 1/2 cup tomato puree)
5. 1 tsp ginger garlic paste
6. 2 handfuls coriander leaves with stem
7. 1/2 tsp red chilli powder (optional)
8. 2 tsp Pav bhaji masala (I used Phalada Organic brand)
9. 1 cup thick curd/yoghurt*
10. 1 tsp salt
11. 2 tsp Cooking oil
12. 1/2 tsp cumin
13. 1/2 tsp Saunf (fennel)

Notes on yoghurt – Use skim milk yoghurt for low fat curry. Also use fresh curd that is not too sour. Else it may make the curry too tart. You can also add 1 tsp brown sugar or jaggery to cut the acidity if the final curry is too tangy.

METHOD -

1. Take 1 tsp oil in fry pan. Fry chopped onion, tomatoes, ginger garlic paste. After tomatoes have turned mushy, add the coriander leaves and switch off flame. Cool and grind to smooth paste.
2. In the same fry pan, add cumin and saunf to 1 tsp oil. When they sizzle, tip in chopped baby corn. Fry on high flame for 4-5 minutes, stir and toss to avoid it getting burnt. Add chopped capsicum after 4 minutes, toss again on high heat for 1-2 minutes. When capsicum is glistening and has lost its raw aroma, pour in the ground mixture.
3. Add salt, red chilli powder, and pav bhaji masala. Whisk the curd well and pour that in too. Add 1 cup water and simmer for 4-5 minutes until the gravy and vegetables come together in a fragrant medley.
4. Serve piping hot with kulcha, phulka, or peas pulao, steamed rice. I served it with fragrant peas pulao, baingan bharta and this tasty baby corn and capsicum masala curry.