Baby Corn Capsicum Recipe – Easy Indian Stir-Fry with Vinegar

Last Updated on 2 months by Neha Deshmukh

Baby Corn Capsicum Recipe – Easy Indian Stir-Fry with Vinegar

Hey everyone! If you’re looking for a quick, flavorful, and slightly tangy Indian stir-fry, you’ve come to the right place. This Baby Corn Capsicum recipe is a regular in my kitchen – it’s perfect for a weeknight dinner, a side dish for guests, or even a little something to munch on while you’re prepping other meals. I first made this when I was trying to use up some leftover veggies, and it quickly became a family favorite!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s ready in under 30 minutes, uses easily accessible ingredients, and delivers a fantastic balance of flavors. The slight sweetness from the sugar, the warmth of the garam masala, and that little zing from the apple cider vinegar… it’s just chef’s kiss! Plus, it’s a great way to get some veggies in.

Ingredients

Here’s what you’ll need to make this delicious Baby Corn Capsicum:

• 200-250 grams baby corn
• 1 medium-sized capsicum (green bell pepper)
• 1 medium-sized onion
• 2 dried red chilies
• 1 teaspoon ginger-garlic paste
• ?? teaspoon red chili powder (adjust to your spice preference!)
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• ??-?? teaspoon garam masala
• 1 cup tomato puree
• ?? teaspoon apple cider vinegar
• 2 tablespoons oil
• 1-1.5 teaspoons sugar
• Salt as required
• ??-?? cup water
• 2-3 tablespoons coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Apple Cider Vinegar: Don’t skip this! It adds a lovely tang that really elevates the dish. You can use white vinegar in a pinch, but apple cider vinegar is so much better.
• Garam Masala: The blend of spices in garam masala is key to that authentic Indian flavor. Every brand is a little different, so feel free to experiment to find your favorite.
• Baby Corn & Capsicum: Fresh is best, of course! Look for bright, firm baby corn and crisp, vibrant capsicum. They really bring a freshness to the dish.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the veggies. Rinse the baby corn and slice it vertically into 4 pieces. Then, thinly slice the capsicum and onion.
2. Heat the oil in a kadai or a deep pan over medium heat. Add the sliced onions and sauté until they become translucent – about 3-4 minutes.
3. Now, add the ginger-garlic paste and sauté for another minute until you can really smell that lovely aroma. Toss in the dried red chilies and stir for about 10 seconds. Be careful not to burn them!
4. Add the sliced capsicum and baby corn to the pan. Sauté for 2-3 minutes, stirring occasionally, until they start to soften slightly.
5. Time for the spices! Stir in the tomato puree, red chili powder, coriander powder, cumin powder, garam masala, sugar, and salt. Mix everything well to coat the veggies.
6. Now, let it cook! Reduce the heat to low and cook for 10-12 minutes, stirring occasionally. If the mixture starts to dry out, add a little water – just enough to prevent sticking.
7. Once the mixture is semi-dry and the baby corn is tender, stir in the apple cider vinegar. Give it a good mix and cook for another minute.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook in two batches to ensure the veggies sauté properly.
• Taste as you go! Adjust the salt, sugar, and chili powder to your liking.
• For a richer flavor, you can add a tablespoon of cashew paste along with the tomato puree.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: My family likes a little heat, but you can easily adjust the spice level. Use less red chili powder or remove the dried red chilies for a milder flavor. For extra heat, add a pinch of cayenne pepper.
• Quick Weeknight Version: Short on time? Use pre-cut veggies and canned tomato puree to speed things up.
• Regional Variations: This recipe has a definite Indo-Chinese influence. If you love that style, you can add a splash of soy sauce or a pinch of MSG (optional!).

Serving Suggestions

This Baby Corn Capsicum is fantastic on its own as a snack or appetizer. It also pairs beautifully with:

• Steamed rice
• Roti or naan
• Vegetable fried rice
• As a side dish with your favorite Indian curry

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. It’s best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

• Is this dish best served immediately? Yes, it’s definitely best served hot and fresh!
• Can I use frozen baby corn? You can, but fresh baby corn has a better texture. If using frozen, thaw it completely before adding it to the pan.
• What type of oil is best for this stir-fry? I prefer using vegetable oil or sunflower oil, but you can also use peanut oil or canola oil.
• Can I adjust the sweetness? Absolutely! Adjust the amount of sugar to your liking.
• How can I make this dish spicier? Add more red chili powder, a pinch of cayenne pepper, or use spicier dried red chilies.

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!