Baby Corn Capsicum Curry

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Baby Corn Capsicum Curry


Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min


Serves : 4
  • 8 nos baby corns

  • 1/2 cups yellow capsicum (diced)

  • 1 nos onion (chopped)

  • 1 nos tomato (chopped)

  • 1 tsp ginger garlic paste

  • 4 tbsp mustard oil or any other oil

  • 2 tbsp butter

  • 1 tsp cumin seeds

  • 1/4 tsp turmeric powder

  • 1 tsp red chili powder

  • 1 tsp coriander powder

  • 1/2 tsp coriander cinnamon cumin powder mix

  • 1/2 tsp udupi ruchi garam masala powder

  • 8 nos cashew nuts

  • 1 tsp salt

  • 1 cups water

  • Water 1/4 cups

  • 1 tbsp coriander leaves (chopped)


  • Cut each baby corn into 2 and then slice them again into 2 lengthwise.
  • Boil the sliced baby corns in water for 5 minutes.
  • Then melt butter in a pan.
  • Add the cooked baby corn slice sand saute for 2 minutes.
  • Then add the diced capsicum and saute for a minute.
  • Add little salt and mix.
  • Once done, remove them from pan and keep it aside.
  • Next, to the same pan add 2 tbsp oil.
  • Then add the chopped onions and saute until they turn soft and pink
  • Next add the ginger garlic paste and saute until the raw smell goes off.
  • Then add the chopped tomatoes and saute until they turn soft.
  • Then add the chopped tomatoes and saute until they turn soft.
  • Next add the turmeric powder, red chili powder, coriander powder, coriander cinnamon cumin powder mix and garam masala powder. Mix well.
  • Add salt as required.
  • Switch the flame off.
  • When this masala cools down a bit, add 2-3 tbsp of water and grind it to a smoothe paste.
  • Next heat 2 tbsp oil in pan.
  • Add the cumin seeds.
  • Add the cumin seeds.
  • Next add the ground masala paste and saute until oil begins to appear on top.
  • Now add the fried baby corns and capsicum pieces and mix.
  • Then add the milk and mix well
  • Add the chopped coriander leaves and mix well.
  • Cook covered for about 2-3 minutes.
  • Switch the flame off.
  • Serve hot.
  • Serve hot.