Corn and Capsicum Subzi

When it comes to cooking, it's a skill you learn and develop. 

Ainsley Harriott

Do you abandon a recipe because you do not have a couple of ingredients in hand? I used to do that a lot when I started cooking. But as you gain experience over years, you will learn what substitutes can be used and if the lack of an ingredient will alter the recipe substantially.

Today's recipe is Corn and capsicum masala from Tarla Dalal's book "Healthy Subzis"(Yes, I have 85 cookbooks at home 😂😂). I have replaced milk with almond milk to make this a vegan recipe. This subzi goes well with rotis and pulav.

Ingredients

1 cup boiled sweet corn kernels 

1 1/2 cups coloured capsicum cubes (red, yellow and green)

1/4 tsp cornflour

1/2 cup milk/almond milk

2 tsp oil

1/2 cup finely chopped onions

1 tsp ginger-garlic  paste

1/4 tsp turmeric powder 

1 tsp chilli powder

1 tsp garam masala

1 cup fresh tomato pulp

1/2 tsp dried fenugreek leaves (Kasuri methi)

a pinch of sugar

salt to taste

2 tbsp finely chopped coriander 

Method

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

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

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

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.

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

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.

Serve hot garnished with coriander.