Capsicum & Baby Corn Curry

Today we have this simple, delicious and flavourful Capsicum & Baby Corn Curry to please all your senses! I am quite fond of coloured bell peppers and baby corns and I use them quite often in Indo-Chinese cuisines. Using these two veggies in Indian cuisine has got nothing to do with my creative brain cells or unusual taste buds. It was the result of lack of vegetables in fridge and also laziness to go out for shopping. But I am not here to complain as the chemistry between bell peppers and baby corns was quite hot and sizzling and they literally set our taste buds on fire! ;) While creamy onion and almond gravy tasted superb, the crunch from capsicum and baby corns were very pleasing to our palettes. When served with soft and warm Phulkas and simple Cumin Rice, it was nothing short of touching the stars! Try this curry when you are tired of eating same combination of vegetables or pulses and see this colourful Capsicum & Baby Corn Curry winning positive approval from everyone sitting around your dining table. :) And off this goes to dear Vysh who has spiced up all our blogs by asking us to cook some spicy dishes for her JFI: Chilli, an event initiated by dear Indira of Mahanandi and dear Priya who is guest hosting AFAM-Bell Peppers, an event started by Maheshwari of Beyond Usual.


Capsicum & Baby Corn Curry (Tender Baby Con and peppery Bell Peppers cooked in creamy gravy of Onion, Tomato and Almonds)
Prep Time: 10 mins
Cooking Time: 30-40 mins
Serves: 4-6
Recipe Level: Medium
Spice Level: Medium to Hot
Serving Suggestion: With any Indian flat breads or with flavoured/steam cooked rice

Ingredients:
15 Baby Corns, cut into 1 inch pieces
2 large Capsicums/Bell Peppers (I used 1 red and 1 green)
3 large Tomatoes, pureed
1 tsp Garam Masala
½ tsp Kitchen King Masala (Optional)
1 tsp Coriander Powder
½ tsp Cumin Powder
½ tsp Turmeric Powder
½ tsp Amchur/Dry Mango Powder or 1 tbsp Lime Juice
1 tsp Sugar (Optional but recommended)
1 tbsp Oil
Salt to taste
For Onion-Almond Paste:
1 tsp Jeera/Cumin Seeds
1 large Onion, peeled and roughly chopped
1 tsp Ginger-Garlic Paste
1 inch Cinnamon Stick
2 Green Cardamoms
2 Cloves
10 Almonds, soaked in warm water for 10 mins and skinned
½ tbsp Oil

Method:
For Onion-Almond Paste:
Heat ½ tbsp oil in a pan and add cinnamon stick, cloves and green cardamoms. Cook for a minute, on medium heat, and then add cumin seeds to it. When cumin starts to sizzle and turn golden red, add roughly chopped onions and fry till they turn transparent, about 2 mins.
Next add ginger-garlic paste and stir for a minute or two till raw smell disappears. Switch off the flame and transfer the content to food processor or mixer jar. Let it cool slightly.
Add skinned almonds and grind the mixture to smooth paste without adding any water.
Proceed to Make Curry:
Heat tbsp of oil in a pan and add ground onion-almond paste. Saute on medium flame till the paste turns light golden brown in colour and becomes one dry mass, about 5-6 mins.
Add garam masala, kitchen king masala, turmeric powder, coriander powder and cumin powder and stir for 30 seconds.
Mix in pureed tomatoes and give it a good stir, about 3 mins. Add 1-1½ cups of water, amchur powder, sugar and mix in salt to taste. Keep the flame on medium and bring the whole gravy to gentle boil, about 5 mins.
Add baby corn pieces and cover and cook for 5 mins. After 5 mins, add peppers/capsicums and cook uncovered for another 5-7 minutes till vegetables are cooked through but retain their crunch.
Serve this delicious Baby Corn-Capsicum Curry hot, garnished with finely chopped coriander leaves, with any Indian flat bread or flavoured rice and enjoy.

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Capsicum,Curry