Capsicum Corn Masala

Ingredients:
Corn - 3/4 cup (boiled)
Capsicum (small) - 4 (chopped)
Onions - 2 (sliced)
Ginger - 0.5 inches (chopped)
Garlic (peeled) - 2 cloves (chopped)
Tomato puree - from 3 tomatoes
Red chilli powder - 1 tsp.
Coriander powder - 1 tsp.
Cumin powder - 1/2 tsp.
Garam Masala - 1/2 tsp.
Cumin seeds - 1 tsp.
Cashew nut paste - 1 tbsp.
Oil
Salt (to taste)

Method:
Blend onion, ginger and garlic into paste.
Heat oil in a pan and add the cumin seeds.
When cumin seeds starts to sizzle add the onion, ginger-garlic paste and saute till the raw smell goes off. Stir in the tomato puree and saute till the oil releases.
Now add the powders, salt and saute for a minute in simmer mode.
Add the chopped capsicum and if required add 1/2 cup of water.
Cover and cook till the capsicum is half done (I prefer this way of cooking capsicum) in medium lower flame.
Add the boiled corn and let it cook for another 2 minutes.
Add the cashew nut paste, garam masala and cook for 3-4 minutes.
Remove from heat and serve with rotis.

Posted in: side dish, Veg