Baby Corn and Capsicum Masala Recipe
Introduction
Embark on a culinary journey with this vibrant and flavorful Baby Corn and Capsicum Masala, a delightful dish that brings together the crispness of baby corn and the sweetness of bell peppers, all enveloped in aromatic spices. This North Indian recipe is not just a feast for the eyes, but it also delivers a burst of flavor that pairs beautifully with rotis or rice, making it an ideal side dish for your next meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby corn | 300 grams (thinly sliced) |
| Capsicum (green bell pepper) | 1 (sliced) |
| Onion | 1 (finely chopped) |
| Ginger | 1 inch (grated) |
| Garlic | 2 cloves (grated) |
| Green chili | 1 (sliced) |
| Tomatoes | 3 (finely chopped) |
| Cumin seeds | 1 teaspoon |
| Fennel seeds | 1 teaspoon |
| Turmeric powder | 1/4 teaspoon |
| Coriander powder | 1 teaspoon |
| Cardamom powder | 1/2 teaspoon |
| Red chili powder | To taste |
| Salt | To taste |
| Fresh coriander (for garnish) | A handful |
| Oil | As needed |
Nutritional Information
- Servings: 2
- Cuisine: North Indian
- Course: Side Dish
- Diet: Vegetarian
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
Instructions
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Heat the Oil: Begin by heating oil in a kadai (wok) over medium flame. Ensure the oil is sufficiently hot to enhance the flavors of the spices.
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Sauté the Spices: Once the oil is hot, add cumin and fennel seeds. Allow them to sizzle for about 15 seconds, releasing their aromatic fragrance into the oil.
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Add Aromatics: Introduce the finely chopped onion, sliced capsicum, baby corn, grated ginger, and garlic into the kadai. Stir the mixture well, cooking until the baby corn is tender and slightly golden, allowing the flavors to meld beautifully.
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Incorporate the Tomatoes and Spices: After the baby corn is cooked to perfection, add the chopped tomatoes along with turmeric, coriander powder, cardamom powder, and red chili powder. Mix thoroughly and reduce the flame to low, allowing the tomatoes to soften and meld with the spices, creating a rich sauce.
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Season and Garnish: Add salt to taste, mixing well, and let the mixture cook for an additional minute. Once done, turn off the gas and garnish the dish with freshly chopped coriander leaves for a pop of color and freshness.
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Serve: This delectable Baby Corn and Capsicum Masala is best enjoyed with garlic dal and soft phulkas, making for a wholesome and satisfying meal.
Conclusion
This Baby Corn and Capsicum Masala not only brings an array of colors to your plate but also delivers a harmonious blend of flavors that are sure to please your palate. Perfect for any day of the week, it’s an easy recipe that allows you to savor the goodness of vegetables in a delightful, aromatic preparation. Enjoy the vibrant taste of North Indian cuisine in the comfort of your home!
