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 teaspoon red chili powder
- 1 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala powder
- ½ teaspoon 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 ¼ 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 ½ 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 ½ 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 ¼ 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.
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
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.
If you have tried this recipe and like it, give it a star rating or let me know in the comments below. You could also share it with me on Instagram using #icampinmmykitchen and tagging me @priyasrinivasan.
You could follow me and my recipes on Facebook | Instagram | Pinterest | twitter
Do you like the recipe, PIN IT
Note : This is an old post, published on 6th April 2010, updated with new content and pictures.
Thats an awesome combination Priya! sounds good! Will go well with roti!
a healthy and delicious combo.
Priya, a great recipe, a must try 🙂
Wow such a beautiful corn capsicum curry...truly delicious..
First time here. You have a very nice blog and corn capsicum looks yummy!!
Bless my food by Payal
Capsicum and sweet corns combination is something,I think, hardly have been tried by many. They both together sounds amazing and inviting.
The lovely combo of corn and capsicum is perfect lunch box or dinner recipe. I used to make it but somehow completely forgot about it.
Thanks foe reminding me shall be making it soon.
Rafeeda - The Big Sweet Tooth
I really wish my girls would eat capsicum, I would have made this dish. Love the crunchiness of the corn, moreover really simple to make as well... Apt with some chapathis...
I’ve never tried this combo in sabzi, we used to add these combo usually in Italian dishes. They both looks together so good and very inviting. Love to eat with hot phulkas. Will try it sometime.
Sounds delicious a great way to include corn in my fil diet he loves it but finds it difficult to eat it. A change from routine sabzi.
Love this combination of corn and peppers in a curry. Such a simple, easy to make side dish for just about anything. Lovely share.
Corn and capsicum is a nice combination. I have not tried these in two together in a subzi though. Nice side for roties.
I love this Corn Capsicum subzi. This a simple and easy side-dish and perfect to pair with roti and rice.
Such a quick and easy subzi this is and using frozen corn kernels is so comfortable. I always have them in the freezer. Love the recipe Priya!
Priya thanks for sharing this recipe of corn capsicum sabzi. Sometimes when I run out of time to cook, always am looking for simple and quick sabzi to make. And this is not only that, but also looks delicious.
Capsicum and sweet corn is a great....simple yet delicious sabzi...Perfect to pair with some rotis to make a wholesome meal!!
Jagruti's Cooking Odyssey
We love this so easy, quick and dry corn capsicum. A quick stir fry we make when there is a bean curry on the table. Tasty!
Corn and capsicum go so well together. This is one combo that can never go wrong. Love how delicious this curry tastes with chapati.