Corn Capsicum
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Corn Capsicum

Simple stir-fried corn with capsicum.

Brijdeep Kaur

Ingredients

2-serving
  1. 100 grams Corn kernels
  2. 1 number Capsicum (chopped)
  3. 1 number Onion (sliced)
  4. 4 cloves Garlic (chopped)
  5. 1 inch Ginger
  6. 1 number Green chilli (chopped)
  7. 1 number Tomato (chopped)
  8. 2 tablespoons Cooking oil
  9. 1/2 tablespoon Cumin seeds
  10. to taste Salt
  11. 1/2 tablespoon Red chilli powder
  12. 1/2 tablespoon Turmeric powder
  13. 1/4 tablespoon Methi Kasoori
  14. 1/4 tablespoon Garam masala

Method

20 mins
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    Finely chop the corn kernels and boil them in a microwave safe bowl for 4 minutes. Take out the bowl and keep aside.

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    Heat oil and add cumin seeds. Add onions when they splutter. Sauté till they are transparent and add garlic. Cook for about a minute.

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    Add the boiled corn and the capsicum. Mix and add salt. Add the ginger and let cook in open flame for 7-8 minutes till the capsicum is soft enough to eat. This may take more time depending upon the capsicum used.

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    Add tomato and green chilli; add the red chilli powder and turmeric powder, mix well and let cook till the tomatoes are soft.

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    Turn off the heat, add garam masala and kassori methi and serve.

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