Baby corn capsicum curry Recipe

Recipe By Slurrp

Baby corn capsicum curry is a delicious and flavorful Indian dish made with tender baby corn and crunchy capsicum cooked in a rich and aromatic gravy. The combination of the sweet baby corn and the slightly tangy capsicum creates a perfect balance of flavors. This curry is easy to make and pairs well with rice or roti. It is a great option for a vegetarian meal or as a side dish for a larger spread.

3.7
12 Rating -
Rate
55minstotal
25minsPrep
30minsCook
55m.total
25m.Prep
30m.Cook
Baby corn capsicum curry
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Ingredients for Baby corn capsicum curry Recipe

  • 50 gram Baby Corn, Sliced
  • 1/4 Capsicum, Sliced
  • 1/4 Onion, Finely Chopped
  • 1/2 Tomatoes, Chopped
  • 1/4 teaspoon Cumin Seeds
  • 1/4 teaspoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • as per your need Fresh Coriander Leaves For Garnish

Directions: Baby Corn Capsicum Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until onions turn golden brown.
  • STEP 2.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft and oil starts to separate.
  • STEP 3.Add sliced baby corn and capsicum. Mix well and cook for a few minutes.
  • STEP 4.Add water and let the curry simmer for 10-15 minutes until the vegetables are cooked and the flavors are well blended.
  • STEP 5.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

  • You can adjust the spice level according to your preference by adding more or less red chili powder.
  • For a creamier curry, you can add a tablespoon of cashew paste or coconut milk.
  • If you prefer a thicker gravy, you can add a teaspoon of cornflour mixed with water.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve the baby corn capsicum curry as a main dish with steamed rice or as a side dish with roti or naan.
Nutrition
value
129
calories per serving
5 g Fat4 g Protein15 g Carbs10 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    4g
  • Carbs
    15g
  • Fiber
    10g

MacroNutrients

  • Carbs
    15g
  • Protein
    4g
  • Fiber
    10g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    99mg
  • Iron
    3mg
  • Vitamin A
    728mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    95mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    77mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    64mg
  • Manganese
    < 1mg
  • Phosphorus
    39mg
  • Selenium
    2mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp