Baby corn capsicum curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until onions turn golden brown.
• STEP 2.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until tomatoes are soft and oil starts to separate.
• STEP 3.Add sliced baby corn and capsicum. Mix well and cook for a few minutes.
• STEP 4.Add water and let the curry simmer for 10-15 minutes until the vegetables are cooked and the flavors are well blended.
• STEP 5.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier curry, you can add a tablespoon of cashew paste or coconut milk.
• If you prefer a thicker gravy, you can add a teaspoon of cornflour mixed with water.

Storage and Serving

• Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the baby corn capsicum curry as a main dish with steamed rice or as a side dish with roti or naan.