Corn Capsicum

Recipe by
Total Time:
1 hour
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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How to Make Corn Capsicum

  • Boil the corn in the cooker up to 3 whistles or cook it in the oven.
  • Soak the poppy seeds and charmagaz for 10 minutes.
  • Now grind the onion, tomato, ginger, garlic, raisins and cashewnuts, and the soaked poopy seeds and charmagaz mixture finely.
  • Heat oil and fry the masala for 10 minutes on a medium flame.
  • Then add turmeric powder, chilli powder, and salt and mix well.
  • Now add capsicum, water, and chilli sauce and mix well with the masala.
  • Once the capsicum is semi-cooked add the corn and stir well.
  • Cook on a low flame for 5 to 10 minutes.
  • Serve hot with naan or pulao.