How to Make Super Quick Homemade Corn capsicum curry with makki roti
Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Make Speedy Corn capsicum curry with makki roti. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Corn capsicum curry with makki roti, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Corn capsicum curry with makki roti delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Corn capsicum curry with makki roti is 3 persons. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Corn capsicum curry with makki roti estimated approx 35 minutes.
To get started with this recipe, we have to first prepare a few components. You can cook Corn capsicum curry with makki roti using 25 ingredients and 6 steps. Here is how you can achieve it.
#NVM
This is simple and easy north Indian gravy dish made with corn and capsicum in red gravy.
Ingredients and spices that need to be Take to make Corn capsicum curry with makki roti:
- For corn capsicum curry:
- 1 cup boiled American corn kernels
- 1 tablespoon oil
- 1 tablespoon ghee
- 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
Instructions to make Corn capsicum curry with makki roti
- 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.
- 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.
- 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. Mix well.
- 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
- 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.
- 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.
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