Baby Corn Capsicum Masala Recipe – Easy Indian Vegetable Curry

Last Updated on 2 months by Neha Deshmukh

Baby Corn Capsicum Masala Recipe – Easy Indian Vegetable Curry

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, easy vegetable curry that the whole family will enjoy. This Baby Corn Capsicum Masala is exactly that. I first stumbled upon this recipe years ago, trying to find a way to sneak more veggies into my kids’ dinners, and it’s been a staple ever since. It’s vibrant, flavorful, and comes together surprisingly quickly. Let’s get cooking!

Why You’ll Love This Recipe

This Baby Corn Capsicum Masala is a winner for so many reasons. It’s packed with flavor, thanks to a rich cashew paste and a blend of aromatic spices. It’s also wonderfully versatile – perfect for a weeknight dinner, a festive gathering, or even a packed lunch. Plus, it’s a fantastic way to enjoy the slightly sweet crunch of baby corn and the freshness of capsicum (bell peppers). Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make this delightful curry:

• 15 Baby corn
• 1 big green Capsicum
• 1 Onion
• 2 Tomatoes
• 8 Cashew nuts
• ?? tbsp Ginger-Garlic paste (about 1-2 tablespoons)
• 1 tsp Red chili powder
• 1 tsp roasted Coriander powder
• ?? tsp Garam masala (about 1 teaspoon)
• ?? tsp roasted Cumin powder (about 1 teaspoon)
• ?? tbsp Turmeric (about ½ teaspoon)
• ?? tsp Amchur powder (about ½ – 1 teaspoon)
• ?? tsp Cumin seeds (about ½ teaspoon)
• ?? cup Cream (about ½ cup)
• 2-3 sprigs Coriander leaves
• to taste Salt
• as needed Oil

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this dish:

• Cashew Paste: Don’t skip this! It adds a beautiful richness and creaminess to the gravy. Soaking the cashews beforehand makes for a super smooth paste.
• Baby Corn & Capsicum: Freshness is key here. Look for bright, firm baby corn and crisp, vibrant capsicum.
• Spice Levels: Indian cuisine is all about personal preference. Feel free to adjust the red chili powder and garam masala to suit your taste. Some regions in India prefer a hotter curry, while others lean towards milder flavors.
• Amchur Powder: This adds a lovely tangy flavor. If you can’t find it, don’t worry – I’ve included substitution options in the FAQs!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat oil in a pan and sauté sliced onions until they turn translucent and slightly golden. This usually takes about 5-7 minutes.
2. Add the ginger-garlic paste and sauté for another minute until fragrant. Then, add chopped tomatoes, red chili powder, turmeric, and salt. Fry for about a minute, stirring constantly.
3. Now for the magic! Add the tomatoes and cook until they soften. Once they’re soft, mix in the cashew nuts. Let them cool slightly, then grind everything into a smooth paste. A little water helps with this.
4. In the same pan, fry the baby corn and capsicum until they’re semi-cooked – about 6-8 minutes. You want them to still have a bit of a crunch. Set them aside.
5. Time to bloom the spices! Temper cumin seeds in a little oil. Once they splutter, add the ground cashew paste. Stir in the coriander powder, cumin powder, garam masala, and amchur powder.
6. Cook the masala until the oil starts to separate from the sides. This is a good sign that it’s nicely roasted. Then, add the fried veggies back into the pan. Coat them well with the masala.
7. Add about ½ – 1 cup of water (depending on how thick you like your gravy) and simmer, covered, for 8-10 minutes. This allows the flavors to meld together beautifully.
8. Finally, stir in the cream and garnish with fresh coriander leaves. Serve hot with roti or rice!

Expert Tips

• Don’t overcrowd the pan when frying the baby corn and capsicum. Fry them in batches if necessary to ensure they get nicely browned.
• Roasting the spices before grinding them (especially coriander and cumin) really enhances their flavor.
• Taste as you go! Adjust the salt and spices to your liking.

Variations

• Paneer Power: My friend, Priya, loves adding paneer (Indian cheese) to this curry. Just cube some paneer and add it along with the baby corn and capsicum.
• Mushroom Magic: Swap the baby corn for mushrooms for a different, equally delicious flavor profile.
• Potato Perfection: Add diced potatoes for a heartier meal.

Vegan Adaptation

Want to make this vegan? Simply swap the cream for coconut cream or cashew cream. It works beautifully!

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your garam masala doesn’t contain any hidden gluten ingredients.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ¼ tsp or omit it altogether.
• Medium: Use 1 tsp of red chili powder.
• Hot: Add 1 ½ – 2 tsp of red chili powder, or add a pinch of cayenne pepper.

Festival Adaptations

During Navratri or other fasting periods, you can skip the onion and garlic and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

This Baby Corn Capsicum Masala is fantastic with:

• Roti (Indian flatbread)
• Steamed Rice
• Jeera Rice (cumin rice)
• Naan bread

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is the best way to prepare baby corn for this recipe?

Wash the baby corn thoroughly and trim off any tough ends. You can slice it lengthwise or into smaller pieces, depending on your preference.

Can I use a different type of nut paste instead of cashew?

Yes, you can! Almond paste or even sunflower seed paste can be used as a substitute, although the flavor will be slightly different.

How can I adjust the thickness of the gravy?

If the gravy is too thick, add a little more water. If it’s too thin, simmer for a few more minutes uncovered to allow it to reduce.

What is amchur powder and can I substitute it?

Amchur powder is made from dried mango powder and adds a tangy flavor. If you can’t find it, you can substitute it with lemon juice (about 1-2 tsp).

Can this dish be made ahead of time?

Yes, you can make the masala paste ahead of time and store it in the refrigerator for up to 2 days.

Is it possible to make this recipe in an Instant Pot?

Absolutely! Sauté the onions and ginger-garlic paste in the Instant Pot using the sauté function. Then, add the remaining ingredients and cook on high pressure for 5-7 minutes, followed by a natural pressure release.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!