Sweet Corn and Capsicum Gravy Recipe
Sweet Corn and Capsicum Gravy is a flavorful and hearty side dish that combines the sweetness of corn with the mild heat and crunch of capsicum (bell peppers). This North Indian delicacy offers a rich and creamy texture from curd (yogurt) and cashews, making it a delightful accompaniment to hot phulkas or tawa parathas. Whether you’re looking to elevate your weekday dinner or add a special dish to your weekend meals, this recipe is a perfect choice. Here’s how you can make this wholesome and vegetarian dish at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sweet corn | 1 cup |
| Red bell pepper (capsicum) | 1 (diced) |
| Yellow bell pepper (capsicum) | 1 (diced) |
| Green bell pepper (capsicum) | 1 (diced) |
| Medium-sized onions | 2 (finely chopped) |
| Tomato | 1 (chopped) |
| Green chili | 1 (finely chopped) |
| Ginger paste | 1 teaspoon |
| Curd (Dahi/Yogurt) | ½ cup |
| Cashew nuts | 2 tablespoons |
| Water | 1 cup |
| Sunflower oil | 4 teaspoons |
| Salt | To taste |
Preparation Time
15 minutes
Cooking Time
15 minutes
Total Time
30 minutes
Servings
4 servings
Cuisine
North Indian
Course
Side Dish
Diet
Vegetarian
Instructions
-
Soak the Cashews: Start by soaking the cashew nuts in warm water for about 10-15 minutes. This helps them soften and blend smoothly into the gravy.
-
Cook the Onion and Tomato Base: Heat 2 teaspoons of sunflower oil in a kadai (wok) over medium heat. Add finely chopped onions and ginger paste. Sauté until the onions turn soft and translucent. Once the onions are ready, add chopped tomatoes and cook until they become soft and mushy. Turn off the flame and let this mixture cool.
-
Blend the Paste: After the onion-tomato mixture has cooled, transfer it to a mixer grinder along with the soaked cashews, curd (yogurt), and 1 cup of water. Grind everything together to form a smooth, fine paste.
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Temper the Gravy: In the same kadai, heat another 2 teaspoons of sunflower oil. Add cumin seeds and sauté them for about a minute until they release their fragrance.
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Cook the Gravy: Add the prepared cashew-onion-tomato paste to the kadai and stir well. Let it cook for about 5 minutes, stirring occasionally to ensure it doesn’t stick to the bottom.
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Add Sweet Corn and Capsicum: Once the gravy has thickened slightly, add the sweet corn and diced bell peppers (red, yellow, and green). Stir gently to combine all the ingredients, and cook for another 5-7 minutes. Season with salt to taste.
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Final Touch: Turn off the flame and cover the kadai for 1-2 minutes to allow the flavors to meld together.
-
Serve: Your Sweet Corn and Capsicum Gravy is now ready to be served. Garnish with a few cashew nuts on top for added texture and flavor.
Serving Suggestions: This dish pairs wonderfully with hot Phulkas or Tawa Parathas, and a side of Bhindi Raita (Okra Salad) for a complete and satisfying meal. It is perfect for a family dinner or even for entertaining guests.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 160-180 kcal |
| Protein | 4g |
| Carbohydrates | 18g |
| Fat | 9g |
| Fiber | 3g |
| Sodium | 200-250 mg |
Cooking Tips:
- You can adjust the consistency of the gravy by adding more water if you prefer a thinner sauce.
- If you prefer a spicy version, increase the number of green chilies or add a pinch of red chili powder.
- For a richer taste, you can substitute curd with fresh cream.
This Sweet Corn and Capsicum Gravy recipe is a delightful vegetarian dish that combines the natural sweetness of corn and the colorful, crunchy bell peppers in a creamy, flavorful sauce. It’s a perfect addition to any Indian meal, bringing warmth and satisfaction to your table.
