Corn Capsicum subzi, a simple and easy to make side-dish to pair with roti and rice. A vegan and gluten-free side-dish.
Course Main Course, Side Dish
Cuisine Indian
Keyword How to make capsicum subzi, how to make corn subzi, Roti side-dish, Side-dish for rice/roti, side-dishes
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories
Ingredients
1cupsweet corn kernelsi used frozen
3nos medium sized capsicumsany color
2nosmedium sized onionsfinely chopped
1nomedium sized tomatofinely chopped
2 tsp tomato puree, store-boughtoptional, added for the color
2clovesgarlicfinely chopped
1nogreen chilislit lengthwise
1teaspoonred chili powder
1teaspooncoriander powder
¼teaspoonturmeric powder
½teaspoongaram masala powder
½teaspoonfreshly grated ginger
fresh coriander leaves for garnish
Instructions
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.
Notes
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.