Corn Capsicum


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Maintain healthy hemoglobin levels with this subzi, which combines folic acid rich tomatoes and sweet corn with vitamin c rich capsicum.

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Makes 4 servings
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2 tomatoes
2 tsp oil
1/2 cup red and yellow capsicum cubes
1/2 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp garam masala
1 cup boiled sweet corn kernels (makai ke dane)
1/4 tsp cornflour dissolved in 1/4 cup low fat milk
a pinch sugar
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

  1. Boil a vesselful of water and add the tomatoes to it.
  2. Remove after a few minutes, peel and blend in a mixer to a smooth purée. Keep aside.
  3. Heat 1/2 tsp of oil in a non-stick kadhai, add the capsicum and sauté on a medium flame for 2 to 3 minutes. Remove and keep aside.
  4. Heat the remaining oil in the same pan, add the onions and sauté till they turn brown in colour.
  5. Add the ginger-garlic paste, turmeric powder, chilli powder and garam masala and sauté on a medium flame for 2 minutes. Sprinkle a little water to prevent the masalas from burning.
  6. Add the prepared tomato purée, mix well and cook on a medium flame for 3 to 4 minutes.
  7. Add the corn, sautéed capsicum, prepared cornflour-milk mixture, sugar and salt, mix well and simmer till the gravy thickens.
  8. Serve hot garnished with coriander.
Nutrient values per serving
EnergyProteinCarbohydratesFatFibreFolic Acid
80 Kcal 2.3 gm 12.7 gm 2.7 gm 1.4 gm 20.3 mcg
RECIPE SOURCE : Healthy SubzisBuy this cookbook
1 review received for Corn Capsicum

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 Reviewed By
Foodie #538396February 22, 2012

This is a great recipe. Absolutely yummy! Just need to go easy on red chilly.

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Reviewed February 22, 2012by Foodie #538396

This is a great recipe. Absolutely yummy! Just need to go easy on red chilly.

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