Corn Capsicum subzi, a simple and easy to make side-dish to pair with roti and rice. A vegan and gluten-free side-dish.
Corn capsicum subzi is a saucy, semi-gravy side. It pairs well with flatbreads. Roti soaks the mildly spicy saucy side, making it a delicious meal.
The original recipe is from Tarla Dalal’s Subzi’s. I have modified it a bit to suit our 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 more rich, add a cup of cubed paneer towards the end.
- Corn kernels, i have used frozen corn kernels.
- Capsicums also called as bellpeppers, i have used green capsicums, you can also use colorful capsicums and make the curry bright.
- Onion and tomatoes along with garlic gives volume to the curry and also makes it saucy and flavorful. If you want to make it sathvik, omit the onion and garlic in the recipe.
- Spices, the usual spices like red chili, coriander powder, garam masala and turmeric powder is used in the curry.
- Garnishes, fresh coriander leaves and fresh ginger.
Corn Capsicum Subzi | Side-dish for roti/rice
- 1 cup sweet corn kernels i used frozen
- 3 nos medium sized capsicums any color
- 2 nos medium sized onions finely chopped
- 1 no medium sized tomato finely chopped
- 2 tsp tomato puree, store-bought optional, added for the color
- 2 cloves garlic finely chopped
- 1 no green chili slit lengthwise
- 1 tsp red chili powder
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- ½ tsp garam masala powder
- ½ tsp freshly grated ginger
- fresh coriander leaves for garnish
- 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. let the tomatoes soften
- 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
- After the said time, the capsicums would have softened. Take it off the stove.
- Garnish with chopped coriander and shredded ginger. Serve hot with Roti's/Rice.
- Add 1/4 cup milk towards the end to make the curry more creamy and rich.
- A cup of cubed paneer will also makes the subzi more rice and protein-rich.
This delicious semi-gravy corn capsicum subzi fits perfectly well with soft roti’s and also with rice. Imagine steaming hot rice, topped with saucy corn capsicum subzi, bliss.
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Note : This is an old post, published on 6th April 2010, updated with new content and pictures.