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 4
Ingredients
- 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
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 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.
Notes
- 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.
