Corn Capsicum Masala is a vibrant and flavorful North Indian curry where sweet corn kernels and crunchy capsicum are cooked in a rich, creamy onion-tomato-based gravy. This dish brings together the sweetness of corn and the slight bitterness of capsicum, all beautifully balanced by aromatic spices and a smooth, luscious masala.
Corn and capsicum make a delightful pairing, and this curry is a testament to how well they complement each other in both texture and taste. Personally, this Corn Capsicum Masala combination is one of my all-time favorites—not just for its taste but also for how easy it is to prepare. If you’re someone who enjoys a medley of sweet, tangy, and mildly spicy flavors, then you’re bound to love this comforting curry.
Why You’ll Love This Recipe
This corn capsicum masala is both flavorful and quick to prepare. You can whip it up in no time without spending hours in the kitchen. With just a little bit of preparation—like boiling the corn kernels, chopping the capsicum, and blending tomatoes—you’ll have a hearty, restaurant-style dish ready in under 40 minutes.
The heart of this dish lies in its onion-tomato gravy, infused with simple, everyday Indian spices that bring out deep, comforting flavors. When cooked well, it turns into a thick, flavorful gravy that clings beautifully to the vegetables. Adding cream or cashew paste at the final stage brings a rich, velvety finish, making the curry perfect for special occasions or relaxed weekend meals.
Ingredients For Corn Capsicum Masala:
- 2 small tomatoes or 1 cup, roughly chopped: Use ripe tomatoes to create a flavorful base for the curry.
- 4–5 cashew nuts, chopped or broken: These add natural creaminess to the gravy. Soak them in warm water for smoother blending.
- ½ cup sweet corn kernels: Fresh, boiled, frozen, or canned corn all work well. Thaw and rinse frozen or canned before using.
- ½ cup capsicum (green bell pepper), chopped into 1-inch pieces: Adds a subtle crunch and balances the sweetness of corn.
- 1 tablespoon + 2 teaspoons oil: Use any neutral cooking oil to sauté the base and cook the masala.
- ½ cup red onion, finely chopped: Onions build the base flavor and add sweetness when cooked well.
- 1 teaspoon ginger paste (or freshly grated): Offers warmth and subtle heat to the curry.
- ½ teaspoon garlic paste (or freshly grated): Enhances depth and aroma with a pungent, savory touch.
- Salt – to taste: Adjust according to your flavor preference.
- 1½ teaspoons red chili powder: Adds a bright red hue and a balanced spicy kick to the dish. Adjust to taste.
- 1 teaspoon coriander powder: Adds earthy, citrusy flavor typical in Indian curries.
- ¼ teaspoon turmeric powder: Adds color and a hint of bitterness.
- ½ to ¾ cup water: Helps adjust the gravy’s thickness. Start with less and add more if needed.
- ½ teaspoon garam masala: A fragrant spice mix added at the end to enhance the aroma and bring rich, complex flavor to the curry.
- 1 teaspoon kasoori methi (dried fenugreek leaves): Crushed and added at the end for a signature Punjabi aroma.
Step-by-Step Instructions:
1. Boil the corn:
Place the corn cob in a pressure cooker with enough water. Cook for 2–3 whistles or until tender. After it cools down, carefully slice off the kernels using a sharp knife. If using canned corn, drain it well. For frozen corn, defrost and place in a microwave-safe bowl with a few teaspoons of water; microwave for 3–4 minutes until soft.
2. Prepare the base paste:
Add roughly chopped tomatoes and broken cashew nuts into a blender jar.
3. Blend to a smooth consistency:
Grind the mixture into a smooth, lump-free paste without adding extra water. Set aside for later use.
4. Cook the capsicum:
Heat 2 teaspoons of oil in a pan over medium flame. Add the chopped capsicum pieces once the oil is hot.
5. Lightly sauté the capsicum:
Stir-fry the capsicum for 2–3 minutes. Cook them until about 80% done—they should retain their crunch. Remove and keep aside on a plate.
6. Sauté onions:
Heat the remaining 1 tablespoon of oil in the same pan to continue building the base flavors. Add the finely chopped onions. Add a small pinch of salt to help the onions cook faster and release their moisture.
7. Cook until golden:
Sauté the onions until they turn light golden brown and soft.
8. Add ginger and garlic:
Now add ginger paste and garlic paste to the sautéed onions.
9. Fry until aromatic:
Cook for a minute, stirring continuously until the raw aroma disappears.
10. Add the tomato-cashew paste:
Pour in the tomato-cashew mixture and mix well.
11. Cook the masala base:
Continue cooking until the mixture thickens and all moisture evaporates. Stir from time to time and gently scrape the bottom of the pan to avoid the mixture from sticking or burning.
12. Add dry spices:
Sprinkle in turmeric powder, red chili powder, and coriander powder.
13. Cook until oil separates:
Stir the mixture well and cook it for a minute to allow the spices to blend and enhance the overall flavor. You’ll notice oil releasing from the sides, indicating the spices are well roasted.
14. Pour water:
Add ½ to ¾ cup of water to adjust the curry to your desired consistency.
15. Simmer the gravy:
Mix all the ingredients thoroughly, then let the curry slowly come to a gentle simmer.
16. Add final seasonings:
Now add garam masala and crushed kasoori methi for enhanced flavor and aroma.
17. Stir well:
Give the mixture a good stir so the spices blend evenly into the gravy.
18. Add veggies:
Drop in the boiled corn kernels and the sautéed capsicum.
19. Simmer the curry:
Let the curry simmer for 3–4 minutes so all the flavors combine. If the gravy appears too thick, pour in a small amount of water and let it simmer for a few more minutes to reach the desired consistency.
20. Ready to serve:
Turn off the flame and transfer the curry to a serving bowl. If serving later, cover it to maintain its heat and lock in the aroma.
Expert Tips for Perfect Corn Capsicum Masala
1) Use Fresh Ingredients Whenever Possible:
To enhance the taste, opt for fresh tomatoes, tender sweet corn, and crunchy green capsicum whenever possible. Fresh corn kernels, if in season, taste sweeter and more tender than frozen or canned.
2) Do Not Overcook the Capsicum:
Capsicum should retain a bit of crunch to add texture to the curry. Sauté it only until it’s partially cooked, keeping the color bright and the texture slightly crisp. Overcooking will make it mushy and reduce its flavor.
3) Blend Cashews Properly:
Soak the cashews in warm water for 10 minutes before blending for a smoother, creamier paste. This eliminates any graininess and helps create a luxurious gravy without cream.
4) Cook the Masala Thoroughly:
Don’t rush the process of cooking the onion-tomato-cashew mixture. Let the moisture evaporate fully and wait until oil starts to separate. This step is key to unlocking deep, rich flavors.
5) Crush Kasoori Methi Between Palms:
Crush the dried fenugreek leaves between your palms before adding to unlock their full aroma and flavor. This small trick intensifies the flavor beautifully.
6) Adjust Spice Levels to Taste:
This recipe offers a medium spice level. Adjust the amount of chili powder based on your taste and the spiciness of the variety you’re using.
Add Cream for Richness (Optional):
Want a restaurant-style finish? Add a tablespoon of fresh cream at the end and stir it in for an extra smooth, indulgent curry.
Serving Suggestions For Corn Capsicum Masala:
- With Indian Breads: Corn Capsicum Masala pairs beautifully with a variety of Indian breads. Serve it hot with soft butter naan, crispy tandoori roti, or flaky layered parathas. The rich, spiced gravy soaks into the bread, making each bite full of flavor. You can also try it with plain chapati or missi roti for a more rustic touch.
- With Rice Dishes: This Corn Capsicum Masala curry also complements rice dishes exceptionally well. Spoon it over a bed of hot, steamed basmati rice for a simple and satisfying meal. The mild sweetness of corn pairs perfectly with the bold, spiced gravy, adding balance and enhancing the overall flavor of the dish. Corn’s gentle sweetness complements the rich, spiced masala, bringing harmony and depth to every bite of the dish.
- With Sides: A bowl of cucumber or boondi raita adds a cooling element that balances the spiciness of the curry. Crisp papads, lemon wedges, and a small portion of pickle (achaar) make great additions, turning your meal into a wholesome North Indian thali.
- For a Lunchbox Idea: Corn Capsicum Masala is lunchbox-friendly and stays fresh for hours. Pack it with soft phulkas or parathas, along with a small portion of rice for variety. It’s a comforting, home-style meal that travels well and is sure to be enjoyed even when eaten later in the day. Just be sure to pack it in a spill-proof container if you’re carrying the curry with gravy.
Variations You Can Try
- Add Paneer: To add more protein and a rich, creamy texture, include paneer cubes along with the corn and capsicum in the curry. Lightly fry the paneer beforehand for better texture.
- Go Vegan: Skip dairy-based cream and use more soaked cashews or a splash of coconut milk to keep the dish entirely plant-based and still delicious.
- Include More Vegetables: For a more vegetable-rich variation, try adding steamed or parboiled carrots, green peas, or beans before mixing them into the curry.
- Smoky Flavour (Dhungar Method): For a restaurant-style smoky flavor, place a piece of hot charcoal in a small bowl inside the pan, drizzle some ghee over it, and cover the curry for 2–3 minutes. The smoke infuses a rich aroma into the dish.