Corn Capsicum Masala | Restaurant Style Recipe | स्वादिष्ट कॉर्न कैप्सिकम मसाला | Chef Sanjyot Keer

Full written recipe – Corn Capsicum Masala 

Prep time: 5-10 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people

Ingredients:
ONION | पयाज़ 3 NOS. 
TOMATO | टमाटर 2 NOS.
GARLIC | लहसुन 10-12 CLOVES
GINGER | अदरक 2 INCH
GREEN CHILLI | हरी मिर्च 2 NOS.
CAPSICUM | शिमला मिर्च 2 MEDIUM SIZED. (MEDIUM DICES)
SWEET CORN | स्वीट कॉर्न 2 CUPS
GHEE | घी 2 TBSP
OIL | तेल 1 TBSP
CUMIN SEEDS | जीरा 1 TSP
GREEN CARDAMOM | हरी इलाइची 2 NOS.
CINNAMON | दालचीनी 1 INCH
BAY LEAF | तेज पत्ता 2 NOS.
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
TURMERIC POWDER | हल्दी पाउडर ½ TSP
HOT WATER | गरम पानी AS REQUIRED
CURD | दही 1/2 CUP (WHISKED)
CASHEW PASTE | काजू की पेस्ट OF 10-12 NOS. 
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED 
ROASTED KASURI METHI POWDER | भुनी कसूरी मेथी का पाउडर A PINCH
GARAM MASALA | गरम मसाला A LARGE PINCH
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)

Method:
Chop the onions & tomato separately using a string chopper or using a knife according to your convenience. Finely chop the ginger, garlic & green chilli as well.
Set a kadhai over high flame, add ghee & oil, allow it to heat up as well.
Then, add all the whole spices & let them crackle for a few seconds & then add the chopped onions, stir well & cook over high flame until the onions turn golden brown. 
Once the onions turn light golden brown, add the chopped ginger garlic & green chilli, stir & continue to cook until the onions turn completely golden brown.
Then lower the flame & add all the powdered spices along with a splash of hot water, stir well & cook over high flame for 2-3 minutes.
Next, add the chopped tomatoes along with whisked curd, cashew paste & salt, stir well & cook over high flame until the gravy turns crumbly & all the ghee gets separated.
Once the gravy is cooked, add hot water to adjust the consistency of the gravy, it should be semi-thick and not too thin, then add the sweet corn, stir well, cover & cook over low flame for 4-5 minutes.
Then take the lid off & add the diced capsicum, stir well & cook for 2-3 minutes.
Taste & adjust salt if required & lastly add kasuri methi powder, garam masala & fresh coriander. 
Your delicious, quick & easy Corn Capsicum Masala is ready, serve hot with some tandoori rotis or other Indian bread of your choice.

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Intro 0:00
Prep 0:44
Cooking Process 1:44
Plating 5:11
Outro 6:11

🎶Music🎶 What’s up, guys? Sanjyot Keer here!
Welcome to YFL. Today, I’m making a Corn-Capsicum Masala recipe. In the monsoon season, it’s best to eat food made from corn. And this is a recipe that can be made in a very simple way, and it’s best to eat in the monsoon season. All the ingredients are going to be chopped in the chopper So there’s no preparation required. Not even adding Cream. With simple ingredients, you’ll get a restaurant feel and it’ll taste amazing! So, let’s quickly do the preparation for this recipe. I’ll quickly show you how to make it. The Masala for the gravy will be
made of tomatoes and onions. Take 3 onions and 2 tomatoes. Roughly chop the onions. Add it to the chopper. And chop it finely. See, it is finely chopped. Transfer these to a bowl. Roughly chop the 2 tomatoes and
add them to the chopper. The tomatoes are perfectly chopped. Transfer the tomatoes to another bowl. Add the garlic, ginger and chillies
and chop them as well. As you can see, the garlic, ginger and
chillies have been finely chopped. Now you just have to take the capsicum. We won’t chop it in the chopper
because we have to dice it. Just cut the planks from the side of the capsicum. Cut the bottom of the capsicum. This will separate the core. Cut the capsicum into thick strips. Cut the capsicum into squares. You will get squares like this. I have diced 2 medium sized capsicums. I have also taken 2 cups of corn. All the prep is done. That’s all the preparation you need to do for the recipe And then prepare the masala. I have taken a Cooking pot. Add 2 tablespoons of ghee to the cooking pot. Add 1 tablespoon of oil so that
the ghee doesn’t burn. Once the oil and ghee are hot, add 1 teaspoon of cumin seeds, 2 green cardamoms, 1 piece of cinnamon, and 2 bay leaves. Let the spices crackle. The flavor of the spices will be absorbed by the ghee. Add the chopped onions to this. Stir and cook the onions on a medium high flame until they turn light golden brown. Once the onions turn light golden brown, add the chopped ginger, garlic and chillies. Stir and cook for 2-3 minutes. In this process, the onions will cook better. As you can see, everything is cooked well. At this stage, before adding the spices, lower the flame. Add 1 tablespoon of Kashmiri Red Chili Powder, 1 teaspoon of Spicy Red Chilli Powder, 1 tablespoon of Coriander Powder, 1/2 teaspoon of turmeric, and add a little hot water so that you can cook the spices and they don’t burn. Stir and cook the spices for 2-3 minutes. Once the spices are cooked, at this stage, add the chopped tomatoes. Also, add 1/2 cup of curd. This is not sour curd. Be careful. Whisk it well and add it. Otherwise, the curd will turn into granules. Whisk it well and add it. Also, I have made a paste of 10-12 cashews. Soak or boil the cashews in hot water. Grind it and add it. Also, add salt as per taste. Now, you have to cook all these ingredients well until the rawness of the tomatoes and curd is gone. The masala that you see now will become thick and its color and texture will change. So, cook it well. This is a long process. It takes about 15-20 minutes. Cook it well. The result will be great. Work a little hard here. This preparation is very delicious. You can see that I have cooked it
well for 15-20 minutes. You can see that the masala has become thick. Its color has changed. Its texture has changed. Even the ghee has left. You have to cook this masala till this stage. Now, our masala has become very thick. So, we have to adjust its consistency. Add some hot water here. You have to adjust its consistency. You have to make a thick gravy. Now, at this stage, the sweet corn that we had taken, 2 cups. We have to add only sweet corn. We will not add capsicum now. Stir it and cover it. Cover it and cook it for 3-4-5 minutes. So that our sweet corn cooks well. We have not added capsicum. Because capsicum cooks very quickly. So, we don’t have to make it soft. We have to keep it a little crunchy. So, after cooking sweet corn, we will add capsicum. Once you have cooked sweet corn, you have to remove the lid. Sweet corn must have cooked well. At this stage, add the capsicum that we had cut. And cook it for 2-3 minutes. So that our capsicum cooks a little. Its flavor also comes in the gravy. But there should be a little crunch in the capsicum. Once you have cooked the capsicum for 2-3 minutes. See, our vegetable is looking so good. It is looking beautiful. Taste it at this stage. If salt is required, you can adjust the salt here. Also, add a pinch of roasted dry fenugreek leaves. Add a large pinch of garam masala. And add fresh chopped coriander. Stir it well. Our delicious Corn-Capsicum Dish is ready. Let’s plate it, YFL style. 🎶Music🎶 It looks like a very delicious recipe. And it is a very easy process. You just have to roast a little gravy. The rest of the process is simple. The ingredients are simple. And in the monsoon season, it is
very enjoyable to eat this. So do try this recipe at home. And let me know in the comments
how did you like this recipe. Share this video with your friends and family. Hit the like button if you have liked this recipe. Follow and subscribe to YFL if you haven’t yet. Have an amazing time with this
beautiful recipe at your home. Cheers!