Corn Capsicum Masala

This goes well with chapati and even plain basmati rice. I actually tasted this dish at our favourite restaurant in Chennai “ Copper Chimney”. Then after getting back home I googled to find a lot of corn and capsicum masala recipes but, with onion and garlic :-(.I,then did my own additions and deletions and landed up on an awesome corn capsicum masala. And these days we don’t have corn capsicum masala at Copper Chimney, because we make it at home. Jai


Ingredients
Capsicum - 2 large ones
Corn – 2 cups
Oil – 1 tbs
Ghee – I tbs
Tomatoes - 6 large ones
Green chilies – 2
Ginger – 1 finger length
Turmeric powder – ¼ tsp
Red chili powder – ½ tsp
Cumin powder – 1 tsp
Coriander powder – 2 tsp
Garam masala – ½ tsp
Bay Leaf – 1
Fresh Cream – 3 tbs
Coconut milk – 2 tbs
Salt as per taste
Sugar – 1/2 teaspoon(Optional)
Coriander leaves – a small bunch

Method
First wash the tomatoes and boil them with water till their skin starts coming out.After that drain the water and cool it. Next peel the skin and add them to a mixer.Add the green chilies,ginger and grind them to a fine paste. In a pan add the ghee and heat. Add the Bay leaf. Next add the ground paste, turmeric powder, red chili powder, cumin powder, and coriander powder and mix well.After cooking for a 5 minutes. Next add the coconut milk and also water based on your need. I usually add 1 to 1 1/2 cup. Stir at regular intervals and make sure the gravy doesn’t stick to the bottom. This will take 10 to 12 minutes. In the meantime heat oil in pan and add the chopped capsicum and corn. Roast the vegetables till they become crisp and slightly brown here and there. Now, to the gravy add the garam masala, salt and sugar(optional). Mix well. Allow it to cook for 2 minutes.Now add the vegetables and then after another two minutes reduce the flame and add the cream. Mix well again and allow to cook for another 2 to 3 minutes. Garnish with coriander leaves and yummy Corn Capsicum masala is ready to serve.