Corn Capsicum Masala

Por Your Food Lab · 45 min

Ingredientes

Modo de preparo

1. Chop the onions and tomato separately; finely chop the ginger, garlic and green chilli.
2. Heat the ghee and oil in a kadhai over high heat.
3. Add the whole spices and let them crackle for a few seconds, then add the onions and cook over high heat until golden brown.
4. Add the ginger, garlic and green chilli and cook until the onions are completely golden brown.
5. Lower the heat, add all the powdered spices with a splash of hot water, and cook over high heat for 2-3 minutes.
6. Add the tomato, whisked curd, cashew paste and salt and cook over high heat until the gravy is crumbly and the ghee separates.
7. Add hot water to get a semi-thick consistency, then add the sweet corn, cover and cook over low heat for 4-5 minutes.
8. Remove the lid, add the diced capsicum and cook for 2-3 minutes.
9. Adjust the salt, then stir in the kasuri methi powder, garam masala and fresh coriander.

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