Delicious Corn Capsicum MasalaVeg

1

Heat oil in a pan over medium heat. Once the oil is hot, add whole cumin seeds and wait for them to splutter.

2

Add chopped onions to the pan and sauté for 3-4 minutes until they turn slightly golden brown. Stir in the ginger-garlic paste and cook until fragrant.

3

Add the pureed tomatoes to the onion mixture. Season with red chilli powder, salt, turmeric powder, coriander powder, and cumin powder. Mix well and let it cook for 2-3 minutes.

4

Once the tomatoes have cooked down, add the chopped capsicum. If you are using mawa (khoa), you can add it at this stage for a richer flavor. Pour in a small amount of water to adjust the gravy consistency and let it cook for another 2-3 minutes.

5

Once the gravy begins to thicken, add the boiled or tinned corn kernels. Cover the pan and simmer on low heat for 2-3 minutes to allow the flavors to meld.

6

Stir in the garam masala powder. For an extra rich texture, swirl in a little fresh cream.

7

Turn off the heat, garnish with freshly chopped coriander, and serve hot.