Creamy Corn-Capsicum Curry

Planning a menu three times a day can be a tedious job sometimes and it can be more boring when you get to eat same stuff repeatedly in a week. I have said before too, I love cooking but I am very bad at menu planning. If someone says what they love to eat or carving to eat or want they want to eat, I will make it in no time but when it comes to plan and cook, half of my time goes in thinking, scratching my head and playing peek a boo with the ingredients in the fridge and pantry. When my MIL was here some days back I always use to ask her, what to cook in lunch and dinner’s as breakfast was mostly idly and Dosa. She will first ask me what all vegetables we are left with and within no time she will fix up the menu for lunch and dinner’s….which according to me is half work done.

What you will do when there is a pack of fresh sweet corns lying in the fridge? When I picked them up from vegetable stall, I had so many recipes in mind, like….to eat them off by boiling and then by adding cheese, salt and pepper powder, corn sandwich with mayo, corn and pom salad, corn fritters, etc….but I ended up gazing it everyday in the fridge as I have no mood to eat them off….but as I have to use it in anyway I thought I will make a simple sabzi out of it, and hence the result this 4C recipe, which means Creamy Corn Capsicum Curry. Isn’t it great? It’s creamy, spicy, sweet and indulging….perfect to go with chapatti/roti/phulka. Bored of eating routine sabi’s/curries with roti’s, then try this tonight as you will love it for sure….

INGREDIENTS:

• 1 cup roasted Corn kernels
• 1 Capsicum, deseeded and diced
• 1 Onion, sliced
• 1 Tomato, deseeded and diced
• 1 tbsp. Jeera/Cumin
• ½ tbsp. Ginger-Garlic paste
• 1 tbs. Red chili powder
• ¼ tbsp. Turmeric powder
• ½ tbsp. Garam Masala powder
• ½ tbsp. Coriander powder
• 2 tbsp. minced Coriander leaves
• 2 tbsp. fresh Cream
• Salt
• Oil

PREPARATION:

• Heat oil in a kadai and fry sliced onions until translucent. To this add diced tomato pieces and fry till they turn soft. Now add salt, red chilli powder, turmeric powder, coriander powder, ginger-garlic paste and garam masala. Fry for another 1-2 minutes and turn off the flame. Leave the mixture to cool and grind it to smooth paste by adding little water.
• Now add oil to kadai and when it heats up add jeera. When jeera starts to splutter add the above ground paste and fry for 1-2 minutes. Now add corn and capsicum pieces. Mix well and add ½ cup water.
• Cook covered on low flame till capsicum and corn are cooked. Adjust salt and add fresh cream. Give the curry a gentle stir and add minced coriander. Turn off the flame and serve hot with roti/pulkha/naan/bread/jeera rice.
• Last but not least add your 'love' to make the dish 'YUMMY'.

As recipe cards are in fashion these days, i thought of doing one for my blog.....Hope you like it.....

NOTES:

ROASTING SWEET CORN KERNELS:

• Heat heavy bottom vessel or cast iron skillet and add sweet corn kernels and toss lightly until little brown spots start to appear on the kernels. Don’t stir as this may break them down.
• You can even use frozen or canned sweet corn. If using frozen then thaw them.