Vegetarian
Indian
Gluten-free
Intermediate
For 4 people

Capsi-Corn Masala: Sweet Corn and Capsicum in a Creamy Cashew-Khoya Gravy


Capsi-Corn is a vibrant North Indian curry that combines the sweetness of tender corn kernels with the crunch of colourful capsicums, all simmered in a luscious, nutty gravy. The gravy gets its signature creaminess from a blend of cashew paste and crumbled khoya, while aromatic Indian spices like haldi, jeera, and dhania add warmth and depth. A final flourish of ghee and freshly ground black pepper takes this dish to the next level. Serve piping hot with rotis or rice for a satisfying vegetarian meal.

Ingredients

  • Sweet corn kernels (fresh or frozen; steamed until partially cooked)

    1½ cups
  • Refined oil

    4 tbsp
  • Green chillies (whole)

    2
  • Onion (finely chopped)

    1 medium
  • Garlic paste

    1 tbsp
  • Ginger paste

    1 tbsp
  • Tomato paste (or puree)

    1 cup
  • Capsicum (chopped; mix of green, red, and yellow)

    1½ cups
  • Sunrise Haldi (Turmeric) Powder

    1 tsp
  • Sunrise Jeera (Cumin) Powder

    1 tsp
  • Sunrise Dhania (Coriander) Powder

    1 tsp
  • Cashew paste (blend soaked cashews into a smooth paste)

    2 tbsp
  • Khoya (grated or crumbled)

    2 tsp
  • Sugar

    a pinch
  • Water

    ½ cup
  • Salt

    to taste
  • Ghee (clarified butter)

    1 tbsp
  • Sunrise Kali Mirch (Black Pepper) Powder

    ½ tsp

Sunrise tip: Fry the cashew paste for a few extra minutes to really bring out the nutty flavour in the gravy.

 

Steps

Step 1: Steam the Sweet Corn

Time: 5 minutes

In a steamer or pressure cooker, steam the fresh or frozen sweet corn kernels until they are partially cooked but still have a slight bite. Drain and set aside.

 

Step 2: Prepare the Gravy Base

Time: 10 minutes

Heat the refined oil in a large pan over medium heat. Add the whole green chillies and fry for a few seconds until they start to splutter.

Tip in the chopped onions and sauté until lightly browned.

Stir in the garlic and ginger pastes. Fry until the raw smell disappears.

Pour in the tomato paste or puree. Cook, stirring often, until the oil starts to separate from the masala paste.

 

Step 3: Cook the Capsicum

Time: 5 minutes

Add the chopped green, red, and yellow capsicum to the gravy base in the pan.

Stir well to coat the capsicum pieces in the masala. Cook for 3-4 minutes until the capsicum is slightly softened but still retains a pleasant crunch.

 

Step 4: Add Sweet Corn and Spices

Time: 5 minutes

Tip the steamed sweet corn kernels into the pan with the capsicum. Stir thoroughly to mix.

Sprinkle in the Sunrise Haldi Powder, Sunrise Jeera Powder, and Sunrise Dhania Powder. Sauté for 2-3 minutes so the spices toast and release their aroma.

 

Step 5: Make It Creamy

Time: 5 minutes

Stir the cashew paste into the pan, along with the crumbled or grated khoya. Add a small pinch of sugar.

Pour in the water and mix well. Let the curry simmer for 3-4 minutes. If the gravy looks too thick, add a splash more water.

Season with salt to taste.

 

Step 6: Finishing Touches

Time: 5 minutes

Add a generous dollop of ghee to the Capsi-Corn Masala, followed by the freshly ground Sunrise Kali Mirch Powder.

Give everything a good stir, letting it cook for a while more to evaporate anthen take the pan off the heat.

 

Step 7: Garnish and Serve

Time: 1 minute

Transfer the steaming Capsi-Corn Masala to a serving dish. Garnish with a sprinkle of chopped coriander leaves if you like.

Serve hot with fluffy rotis, crisp naan, or steamed rice. A refreshing kachumber salad alongside makes a great accompaniment.

 

Goes Best With

  • Side Dish: Peas Pulao, Methi Paratha

  • Accompaniment: Boondi Raita, Kachumber Salad