How long does it take to make Baby Corn Capsicum Masala Recipe?

The total time to make Baby Corn Capsicum Masala Recipe is 60 minutes. Preparation takes 20 minutes and cooking takes 40 minutes.

How many servings does this Baby Corn Capsicum Masala Recipe recipe make?

This recipe makes 4-5 servings of Baby Corn Capsicum Masala Recipe.

What type of cuisine is Baby Corn Capsicum Masala Recipe?

Baby Corn Capsicum Masala Recipe is a North Indian Recipes dish from the Sabzi Recipes category.

Baby Corn Capsicum Masala Recipe

Name: Baby Corn Capsicum Masala Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4-5
Cuisine: North Indian Recipes
Ingredients: 300 grams Baby corn 300 grams baby corn, sliced thin diagonally; 1 Green Bell Pepper (Capsicum) diced; 1 Red Bell pepper (Capsicum) diced; 1 Onion finely chopped; 1 inch Ginger grated; 2 cloves Garlic grated; 1 Green Chilli slit; 3 Tomatoes finely chopped; 1 teaspoon Cumin seeds (Jeera); 1 teaspoon Fennel seeds (Saunf); 1/4 teaspoon Turmeric powder (Haldi); 1 teaspoon Coriander Powder (Dhania); 1/2 teaspoon Cardamom Powder (Elaichi); 1/2 Red Chilli powder adjust to taste; Salt to taste; Coriander (Dhania) Leaves few sprigs, chopped; Oil to cook

Archana's Kitchen

February 4, 2022

15175 Ratings

Baby Corn Capsicum Masala Recipe - Recipe image with step-by-step cooking instructions

Time:Prep: 20 M|Cook: 40 M|Total: 1h 0min

Makes:4-5 Servings

Meal:Side Dish

Cuisine:North Indian Recipes

Baby Corn Capsicum Masala is a delicious dish that goes perfect with Phulka, making a weeknight dinner quick and simple. The addition of fennel seeds, along with other spices and the flavors of capsicum, the crunchiness of the baby corns provide a great combination making this dish delectable to the palate.

Serve the Baby Corn Capsicum Masala for a quick weeknight dinner along with Phulka, Punjabi Dal Tadka Recipe - Punjabi Toor Dal Recipe, Boondi Raita Recipe followed by a simple dessert of Beetroot and Carrot Halwa Recipe.

Here are other recipes to cook as side dish

Ingredients

300 grams Baby corn, 300 grams baby corn, sliced thin diagonally

1 Green Bell Pepper (Capsicum), diced

1 Red Bell pepper (Capsicum), diced

1 Onion, finely chopped

1 inch Ginger, grated

2 cloves Garlic, grated

1 Green Chilli, slit

3 Tomatoes, finely chopped

1 teaspoon Cumin seeds (Jeera)

1 teaspoon Fennel seeds (Saunf)

1/4 teaspoon Turmeric powder (Haldi)

1 teaspoon Coriander Powder (Dhania)

1/2 teaspoon Cardamom Powder (Elaichi)

1/2 Red Chilli powder, adjust to taste

Salt, to taste

Coriander (Dhania) Leaves, few sprigs, chopped

Oil, to cook

Instructions for Baby Corn Capsicum Masala Recipe

To begin making the Baby Corn Capsicum Masala Recipe, get all the ingredients prepared and ready.

Heat oil in a heavy bottomed pan on medium flame; add the cumin and fennel seeds and allow it to sizzle. Stir in the onions, bell peppers, baby corn, ginger and garlic and saute for a good 6-8 minutes.

Now that the baby corn has cooked through, stir in the chopped tomatoes, now add the turmeric powder, coriander powder, cardamom powder, red chilli powder, and salt to taste.

Turn the heat to low, cover the pan, and allow the tomatoes to soften and form a nice curry like coating over the baby corn and peppers.

Check the salt and spice levels and adjust to suit your taste. Stir in the chopped coriander leaves and serve.