Spusht: Capsicum and Corn Curry Recipe | Shimla Mirch aur Makai ki Sabzi

I made this Capsicum and Corn in Tomato Gravy last night for dinner. The original recipe by Shobha Indani uses "malai" but I used regular whole milk instead. Malai is clotted cream - the thick layer that forms on top of the milk after you boil it and let it cool. A lot of gravy recipes using malai for the taste and texture can be substituted with heavy cream.

Capsicum and Corn in Tomato Gravy

This Shimla Mirch aur Makai Sabzi recipe also suggests adding a few cubes of paneer if you wish. So if you add heavy cream and paneer to this Corn and Capsicum dish, it qualifies as party food or the kind of sabzi you would cook for guests.

Halve the quantities and cook this Corn and Capsicum Curry today. Give this dish a try and tell me if you like it and if you think it qualifies to be served when you have guests over for dinner?

Corn and Capsicum Curry Makai aur Shimla Mirch ki Sabzi

Corn and Capsicum - Makai aur Shimla Mirch

Capsicum and Corn Curry (Shimla Mirch aur Makai ki Sabzi)

Serves 4

Adapted from Shobha Indani’s book Swad Rozana

What you need to make Capsicum and Corn in Tomato Gravy:

1 Tbsp oil

½ tsp cumin seeds

⅛ tsp asafetida

½ cup onion, chopped

1 tsp garlic (minced, or garlic paste)

½ tsp green chili (finely chopped or green chili paste)

1 tsp ginger (minced, grated or ginger paste)

¼ tsp turmeric powder

½ tsp red chili powder

2 tsp coriander-cumin powder

1½ cup capsicum or bell peppers in any color, diced

1 cup corn kernels, fresh or frozen

½ cup tomato puree (or grind 2 large tomatoes)

½ tsp salt [adjust to taste also depends on above pastes]

¼ - ½ cup milk

¼ - ½ cup water

2 Tbsp cilantro, chopped

Capsicum and Corn Sabzi

How I made this Capsicum and Corn Curry:

1. In medium pan, heat oil on medium heat. Add cumin seeds, let sizzle. Add asafetida and chopped onion, sauté 30 seconds. Add garlic + green chili + ginger, sauté 30 seconds. Add turmeric powder + red chili powder + coriander-cumin powder, sauté 15 seconds. Add capsicum and corn, sauté 1 minute.

2. Add tomato puree + salt, mix well, cover and leave 1-2 minutes. When tomato puree appears cooked (starts to thicken and reduce), remove pan from heat to add ¼ cup milk. Removing pan from heat + stirring continuously when adding milk = avoid curdling. Add ¼ cup water and adjust the gravy to your desired consistency using more milk or more water. Mix well and let cook 1-2 minutes.

3. Capsicum is cooked when it is tender enough to cut into two pieces when pressed with the cooking spoon. Corn and Capsicum curry is ready to be eaten with chapati. Mix part of the chopped cilantro in the curry and keep the rest for garnish. If you decide to use paneer in this corn-capsicum sabzi, I suggest you to sauté ½ cup cubed paneer in oil or ghee and keep on absorbent paper, and then add the paneer pieces to the dish just before serving. Garnish with the remaining cilantro and serve hot and delicious Corn and Capsicum in Tomato Gravy.