Sweet Corn and Capsicum Gravy Recipe
Description:
Sweet Corn and Capsicum come together in this delightful and vibrant vegetarian dish. The combination of these naturally sweet vegetables with a yogurt-cashew-based gravy creates a healthy, nutritious, and digestive-friendly meal that is sure to please the whole family. With the simplicity of the preparation and the flavors blending harmoniously, this dish becomes a hit at the dinner table, especially among kids, who will be drawn to its colorful appeal. The dish not only offers great taste but is also light and energizing, perfect for feeling good throughout the day.
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sweet corn | 1 cup |
| Red, Yellow, and Green Bell Peppers (Capsicum) | 1 each of each color (Red, Yellow, and Green) |
| Onions (medium-sized) | 2 |
| Tomato | 1 |
| Green Chilli | 1 |
| Ginger (paste) | 1 teaspoon |
| Curd (Dahi/Yogurt) | 1/2 cup |
| Cashew nuts | 2 tablespoons |
| Water | 1 cup |
| Oil | 4 teaspoons |
| Salt | To taste |
Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Instructions:
-
Prepare the Cashews:
Begin by soaking the cashew nuts in warm water to soften them. Set them aside for later use. -
Cook the Onions and Ginger:
Heat a kadai or wok over medium heat and add 2 teaspoons of oil. Once the oil heats up, add the finely chopped onions along with the ginger paste. Sautรฉ the onions until they soften and turn translucent. -
Cook the Tomatoes:
Next, add the chopped tomato to the kadai. Cook the tomatoes for a few minutes, stirring occasionally, until they become soft and mushy. -
Cool the Mixture:
Once the tomatoes are cooked through, turn off the heat and allow the mixture to cool down to room temperature. -
Blend the Mixture:
Once the mixture has cooled, transfer it to a blender along with the soaked cashew nuts, yogurt, and 1 cup of water. Blend everything into a smooth and fine paste. -
Tempering the Gravy:
Reheat the kadai with the remaining oil. Add cumin seeds to the oil and sautรฉ for about a minute until fragrant. -
Add the Paste:
Add the blended cashew, tomato, and onion paste into the kadai. Stir the mixture well, allowing it to cook for about 5 minutes. Stir occasionally to prevent sticking. -
Add Vegetables:
Add the sweet corn kernels and diced bell peppers (capsicum) to the gravy. Mix well to ensure the vegetables are evenly coated with the gravy. -
Season and Simmer:
Add salt to taste and stir everything together. Cover the kadai and let it simmer for a minute or two to allow the flavors to meld together. -
Serve:
Your Sweet Corn and Capsicum Gravy is now ready to be served. Garnish with cashew nuts if desired, and pair it with hot Phulkas or Tawa Parathas for a wholesome meal. You can also serve it alongside Bhindi Raita (Okra Salad) for a complete and satisfying dinner.
Serving Suggestions:
This Sweet Corn and Capsicum Gravy is the perfect side dish to enjoy with soft, hot Phulkas or crispy Tawa Parathas. For a balanced meal, pair it with a refreshing Bhindi Raita (Okra Salad). This dish is great for family dinners or even a weeknight meal when you’re looking for something quick, nutritious, and delicious.
Nutritional Benefits:
- Sweet Corn is rich in fiber, vitamins, and antioxidants, promoting good digestion and overall health.
- Capsicum (Bell Peppers) are packed with vitamin C, helping boost immunity and improve skin health.
- Curd (Yogurt) provides a good source of probiotics, beneficial for gut health and digestion.
- Cashew Nuts contribute healthy fats, protein, and essential minerals like magnesium and zinc.
Health Tip:
This dish is light yet filling, making it a great choice for families looking for a wholesome meal that wonโt weigh them down. It’s especially suitable for children who enjoy colorful and flavorful dishes. The combination of healthy vegetables and cashews ensures a satisfying meal that supports overall well-being.
