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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.
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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 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.