Tuesday, May 31, 2011

Babycorn capsicum masala

Usually when I go to the grocery store, I have a specific list in hand and I try to stick to that. But sometimes you see things that are on sale for an amazing price and you end up buying them not knowing if you really need them. During one such trip to the grocery store, I ended up buying baby corns. I had never made any dish with baby corn earlier so I decided to find some recipes on the web but thought why not check out blogs of my fellow blogger friends. That's when I came across Prathibha's " Babycorn capsicum curry" . Hence made this dish for lunch with hot phulkas. I usually make couple of extra phulkas (that's just my practice). But the day i made this curry, there was no extra phulkas left behind. The dish was so good. Great job with the recipe Prathibha ;-)
For the most part , I stuck to the recipe. All I changed was the quantity of red chilli powder.


  1. Babycorn - 12-15 (cut in to thick slices)
  2. Capsicum - 1 big (chopped in to 1 " pieces)
  3. Onions - 2 medium size sliced
  4. Tomatoes -1 cup (chopped) (fresh or canned)
  5. Ginger garlic paste - 1 Tbsp (Since the masala will be ground in to a paste later, you can used chopped ginger and garlic too)
  6. Turmeric powder or haldi - 1/2 tsp
  7. Red chilli powder - 1/2 tsp
  8. Cashews - 2-3 tbsp broken
  9. Coriander powder - 1tsp
  10. Garam masala powder - 1/2 tsp
  11. Jeera or cumin powder - 1/2 tsp
  12. Amchur or dry mango powder -1/2 tsp
  13. Jeera or cumin seeds - 1/2 tsp
  14. Cream - 1/4 cup (To make it healthy, you can use milk instead of cream.)
  15. Salt as per taste
  16. Coriander or Cilantro leaves - 2tbsp chopped
  17. Oil -3tsp

Chop all the vegetables and keep them ready

  • Heat 1 tsp of oil in a pan. In this fry the diced capsicum and babycorn. Add 1/4 tsp of turmeric powder to it. Cook till 3/4 done.Keep it aside.

  • In the same pan, heat 1 tsp of oil. To this add chopped onion and the ginger garlic paste (or chopped ginger and garlic).Once the onion starts to change color, add the diced tomatoes and cook till the tomatoes are soft. When the tomatoes are soft, add all the dry masalas like amchur powder, jeera powder, coriander powder,turmeric powder,red chilli powder and garam masala and mix well. Allow this mixture to cool. 

  • Once cooled, grind this mixture with the cashews in to a smooth paste using little water. Keep this paste aside. 

  • Again heat  1 tsp of oil in a pan. When hot, add cumin seeds or jeera. To this add the ground masala mixture and mix well. Cook till oil separates from the mixture. If you want you can add little water to adjust the consistency of the gravy at this point.

  • To this add the fried vegetables. Add the salt. Cover and cook for about 10 minutes.
  • Lastly add the cream and the cilantro leaves. 

  • Remove from heat and serve hot with phulkas/rotis/nan.



  1. i had tried this recipe last year with milk and minus cashews. think it is time to make it again :)

  2. @quaintkal: Sure..even i make this recipe with milk instead of cream when cooking for family.. but when i have guests over, use the cream;-)