Corn capsicum curry with makki roti

Name: Corn capsicum curry with makki roti
Total time: 2100 s
Yield: 3 persons
Cuisine: Indian
Ingredients: For corn capsicum curry:; 1 cup boiled American corn kernels; 1 tablespoon oil; 1 tablespoon ghee; 1 bay leaf; 1 inch cinnamon stick; 2 green cardamom; 1 teaspoon cumin seeds; 1 teaspoon garlic paste; 2 finely chopped onion; 3 tomatoes; 6-7 cashew nuts; 1 tablespoon watermelon seeds (magastali seeds); 1 big diced capsicum; Salt to taste; 1/2 teaspoon turmeric powder; 2 teaspoon red chili powder; 1 teaspoon dhania jeera powder; 1 teaspoon garam masala powder; 1 teaspoon sugar; 1 teaspoon kasoori methi; 1 cube grated cheese or paneer (optional); For makki roti:; 2 cup Yellow makai flour; 1/2 cup wheat flour; Salt to taste; 1/2 teaspoon ajwain; 3-4 teaspoon oil

Purvi Modi @PurviModi_1105

Ahmedabad

#NVM
This is simple and easy north Indian gravy dish made with corn and capsicum in red gravy.

Purvi Modi @PurviModi_1105

Ahmedabad

#NVM
This is simple and easy north Indian gravy dish made with corn and capsicum in red gravy.

Saved

Ingredients

35 minutes

3 persons

For corn capsicum curry:
1 cupboiled American corn kernels
1 tablespoonoil
1 tablespoonghee
1bay leaf
1 inchcinnamon stick
2green cardamom
1 teaspooncumin seeds
1 teaspoongarlic paste
2finely chopped onion
3tomatoes
6-7cashew nuts
1 tablespoonwatermelon seeds (magastali seeds)
1big diced capsicum
Salt to taste
1/2 teaspoonturmeric powder
2 teaspoonred chili powder
1 teaspoondhania jeera powder
1 teaspoongaram masala powder
1 teaspoonsugar
1 teaspoonkasoori methi
1 cubegrated cheese or paneer (optional)
For makki roti:
2 cupYellow makai flour
1/2 cupwheat flour
Salt to taste
1/2 teaspoonajwain
3-4 teaspoonoil

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Steps

35 minutes

1

Soak cashew nuts and watermelon seeds in hot water for 10-15 minutes. Then grind and make paste. Grind tomato in mixer grinder and make puree.
2

In a pan heat oil and ghee. Add bay leaf, cinnamon stick, green cardamom and cumin seeds. Add garlic paste and saute for sometimes. Add chopped onion and capsicum and saute until onion turns translucent. Add tomato puree and prepared cashew paste. Saute until oil separates.
3

Add turmeric powder, red chili powder, dhania jeera powder and garam masala powder. Add approximate 1/2 cup water. Add salt, sugar and kasoori methi. Add boiled sweet corn kernels. Mix well.
4

Cook for 4-5 minutes on low flame. Tempting corn capsicum curry is ready. Garnish with grated cheese or paneer. Serve with makki roti or paratha
5

For makki roti: In a mixing bowl take makai flour and wheat flour. Add salt, ajwain and oil. Combine well. Knead dough with warm water. Rest for 10 minutes.
6

Prepare equal size balls from it. Take a ball, coat with flour and roll out roti. Cook both sides until brown spots appear. (use clay tawa for better taste). Apply ghee. Serve with corn capsicum curry.