Corn Capsicum, Recipe In Hindi

Close your eyes and imagine a bowlful of vibrantly coloured chunks of capsicums mixed with juicy yellow sweet corn kernels. Isnt it a sight that makes you drool? Add to it an assortment of well-chosen ingredients like onions, tomato pulp, dried fenugreek leaves, and such, and there you have a Corn Capsicum subzi that is simply irresistible. Serve hot with any unleavened breads.


Sweet corn kernels 1 Cup (16 tbs) , boiled
Coloured capsicum cubes 1 1/2 Cup (24 tbs) (red , yellow and green)
Cornflour 1/4 Teaspoon
Milk 1/4 Cup (4 tbs)
Oil 2 Teaspoon
Ginger garlic paste 1 Teaspoon
Turmeric powder 1/4 Teaspoon
Chilli powder 1 Teaspoon
Garam masala 1 Teaspoon
Tomato pulp 1 Cup (16 tbs)
Dried fenugreek leaves 1/2 Teaspoon
Sugar 1 Pinch
Salt To Taste
Coriander 2 Tablespoon , finely chopped



1. Combine the cornflour and milk in a deep bowl, mix well and keep aside.


2. Heat the oil in a non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes.

3. Add the coloured capsicum, mix well and sauté on a medium flame for 2 more minutes.

4. Add the ginger-garlic paste, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

5. Add the fresh tomato pulp, dried fenugreek leaves, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.

6. Add the corn, cornflour-milk mixture, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.


7. Serve hot garnished with coriander.

Recipe Summary

Difficulty Level: Easy
Cook Time: 13 Minutes
Ready In: 13 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 120Calories from Fat 37

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g


Sodium 443 mg18.46%

Total Carbohydrates 18 g6%

Dietary Fiber 2 g8%

Sugars 5 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet