Corn Capsicum – Side Dish for Roti/Rice

An Easy to make Subzi with Corn and Capsicums, the Original recipe is from Tarla Dalal’s Subzi’s. I have modified it a bit to suit my taste. This makes a great accompaniment to Roti’s and also to Rice. Since the curry is a bit Saucy and creamy, this makes a great curry to pack for lunch too. To Make it even more rich, add  a Cup of Cubed Paneer towards the end.

1 cup Sweet Corn Kernels (i used frozen)
3 Medium sized Capsicums (Any Color)
2 Medium-Sized Onion, Chopped
1 Medium Tomato, finely Chopped
2 tsp tomato puree (optional, added for the color)
2 cloves of garlic, chopped
1 green chili, slit lengthwise
1 tsp Red Chili powder
1 tsp Coriander Powder
1/4 tsp Turmeric powder
1/2 tsp Garam Masala
Salt taste
Chopped Coriander  and shredded ginger for garnishing


  • Heat a pan with oil, add chopped onions, garlic, green chili and saute until onions turn translucent.
  • Add Chopped Tomatoes and tomato puree and 1/4 cup of water. Add red chili powder, coriander powder, turmeric powder and garam masala powder to onion-tomato and mix well. Let the Tomato cook and ooze oil out.

  • Add the Frozen Corn, add 1/2 Cup of water, Cover and Cook for 10 minutes for the corn to cook.
  • When the corn is half-cooked, add chopped capsicums, salt and mix well. If the Curry is dry, add another 1/2 cup of water and continue to cook with the cover on for another 10-12 minutes or until the capsicums are cooked.
  • Take it off the stove, Garnish with chopped coriander and shredded ginger. Serve Hot with Roti’s/Rice.


  • You can add 1/4 Cup of milk towards the end, to get a creamy curry.