Corn & Bell Pepper Masala Recipe – Easy Indian Stir-Fry

Last Updated on 4 months by Neha Deshmukh

Corn & Bell Pepper Masala Recipe – Easy Indian Stir-Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful, and satisfying meal that doesn’t require hours in the kitchen. This Corn & Bell Pepper Masala is exactly that. I first made this when I was craving something vibrant and veggie-packed, and it’s become a regular in my rotation ever since. It’s a fantastic way to enjoy a little taste of India without a ton of fuss.

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It’s ready in under 30 minutes, making it perfect for busy weeknights. The combination of sweet corn, crisp bell peppers, and a fragrant blend of spices is just delightful. Plus, it’s easily adaptable to your spice preference and dietary needs. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to whip up this delicious Corn & Bell Pepper Masala:

• 2 tablespoons oil
• ½ – 1 teaspoon cumin seeds
• 1 cup onion masala
• 16 ounce (about 450g) frozen corn kernels
• 1 cup diced bell pepper (any color!)
• 2 teaspoons kasoori methi (dried fenugreek leaves)
• 1 teaspoon amchur powder (dried mango powder)
• ½ – 1 teaspoon salt (or to taste)
• ½ – 1 teaspoon garam masala
• ½ – 1 teaspoon roasted cumin powder
• ¼ – ½ teaspoon cayenne pepper (adjust to your spice level)
• ½ – 1 teaspoon ground cardamom

Ingredient Notes

Let’s talk about a few key ingredients that really make this dish shine:

• Onion Masala: This is a pre-made blend of fried onions, spices, and sometimes lentils. It adds a fantastic depth of flavor and saves you a lot of time. You can find it at most Indian grocery stores, or even online. If you can’t find it, you can make your own (though it’s a bit of a process!).
• Kasoori Methi: These dried fenugreek leaves have a unique, slightly bitter aroma that adds a wonderful complexity to Indian dishes. Don’t skip it if you can help it! Crush them between your palms before adding to release their flavor.
• Amchur Powder: This dried mango powder brings a lovely tanginess to the dish. It’s a great alternative to lemon juice and adds a unique fruity note.
• Roasted Cumin Powder: Using roasted cumin powder instead of regular cumin powder adds a smoky depth of flavor. You can easily roast cumin seeds yourself – just dry roast them in a pan until fragrant, then grind them.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan or Dutch oven over medium heat. Once it’s shimmering, add the cumin seeds. Let them sizzle for a few seconds until they become fragrant and lightly browned – this is where the magic starts!
2. Add the onion masala and frozen corn kernels. Stir well to coat the corn evenly with the masala. Cook for 3-4 minutes if using frozen onion masala, until everything is nicely combined.
3. Now, toss in the diced bell peppers, kasoori methi, amchur powder, salt, garam masala, roasted cumin powder, cayenne pepper, and cardamom.
4. Stir-fry for another 5-7 minutes, until the bell peppers are tender-crisp. Give it a taste and adjust the seasoning as needed – everyone’s palate is different!

Expert Tips

• Don’t overcrowd the pan! This will steam the vegetables instead of stir-frying them. Work in batches if necessary.
• Keep stirring! This prevents the spices from burning and ensures everything cooks evenly.
• A little goes a long way with the spices. Start with the lower end of the range and add more to taste.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your onion masala doesn’t contain any hidden dairy.
• Gluten-Free Adaptation: Again, this is naturally gluten-free! Just ensure your onion masala is certified gluten-free if you have a severe allergy.
• Spice Level Adjustment:
  • Mild: Reduce or omit the cayenne pepper.
  • Medium: Use ¼ teaspoon cayenne pepper.
  • Hot: Use ½ teaspoon or more cayenne pepper, or add a pinch of chili powder.
• Quick Weeknight Version: Use pre-cut bell peppers and skip roasting the cumin seeds. It won’t be quite as flavorful, but it’ll save you time.

Serving Suggestions

This Corn & Bell Pepper Masala is fantastic on its own, or served with:

• Warm roti or naan bread – perfect for scooping up all that delicious sauce!
• Steamed basmati rice.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a complete meal.

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

Let’s answer some common questions:

• What is Onion Masala and where can I find it? Onion masala is a pre-made blend of fried onions and spices. You can find it at Indian grocery stores or online retailers.
• Can I use fresh corn instead of frozen? Absolutely! About 1 ½ cups of fresh corn kernels will work perfectly.
• How can I adjust the tanginess of the dish? Add more or less amchur powder to suit your taste. A squeeze of lemon juice also works well!
• What is Kasuri Methi and what does it add to the flavor? Kasuri methi are dried fenugreek leaves. They add a unique, slightly bitter aroma and a wonderful depth of flavor.
• Can this dish be made ahead of time? You can prep the vegetables and spices ahead of time, but it’s best to cook it just before serving for the best texture and flavor.

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!