Corn Capsicum Subzi | Side-dish for roti/rice
Corn Capsicum subzi, a simple and easy to make side-dish to pair with roti and rice. A vegan and gluten-free side-dish.
Servings 3
Calories 58kcal
Ingredients
- 1 cup sweet corn kernels i used frozen
- 3 nos medium sized capsicums any color
- 1 no medium sized tomato finely chopped
- 2 tsp tomato puree, store-bought optional, added for the color
- 1 no green chili slit lengthwise
- ½ teaspoon cumin seeds/jeera
- 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
Instructions
- Heat a pan with oil, add cumin seeds and green chili and saute.
- 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 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 paneerwill also makes the subzi more rice and protein-rich.
Nutrition
Calories: 58kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 14mg | Potassium: 159mg | Fiber: 2g | Sugar: 3g | Vitamin A: 357IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg