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Masala Corn

This Creamy Corn and Bell Pepper Masala is a plant-based dish that brings comfort and flavor to the table. Sweet corn and crisp bell peppers blend beautifully with warm spices, creating a dish that’s both satisfying and vibrant. The mellow sweetness of corn is balanced by the earthiness of cumin, the mild heat of Kashmiri chili, and the rich aroma of garam masala, making this dish a delicious choice for any occasion. Whether served with roti, naan, or rice, this masala is perfect for a comforting, quick meal that’s also vegan-friendly. Easy to prepare with simple ingredients, it’s a great option for anyone looking to enjoy a wholesome, flavorful meal without too much prep. Enjoy the vibrant colors and textures, and let this delightful dish become a new favorite on your plant-based menu!
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Appetizer, Side Dish, Snack
Cuisine Indian
Servings 6

Ingredients
  

  • 2 tablespoon oil
  • 1 onion finely chopped
  • 1 green chili slit (optional)
  • 2 tomatoes chopped finely
  • 1 bell pepper thinly sliced
  • 2 cups boiled corn kernels I use frozen
  • Salt to taste
  • Water as needed

Whole Spices:

  • 1 teaspoon cumin seeds
  • 1 teaspoon crushed kasoori methi fenugreek leaves

Ground Spices:

  • 1 teaspoon garam masala
  • 1 teaspoon Kashmiri red chili powder
  • 1/2 teaspoon coriander powder

Garnish:

  • Fresh coriander leaves for garnish

Instructions
 

  • Heat oil in a pan over medium heat and add cumin seeds, letting them sizzle until aromatic
  • Add chopped onion and green chili and sauté until the onion becomes golden brown
  • Stir in the ginger and garlic paste, cooking for one to two minutes until the raw smell disappears
  • Add the tomatoes, garam masala, Kashmiri red chili powder, and coriander powder. Sauté until the oil begins to separate from the tomato mixture, about five to seven minutes
  • Add a small amount of water to adjust the consistency
  • Add corn,and salt, stirring well. Let it simmer for five minutes to allow the flavors to meld
  • Add the thinly sliced bell pepper and crushed fenugreek leaves, cooking for another two to three minutes to keep the bell pepper slightly crisp
  • Top with fresh coriander leaves and serve warm with naan, roti, or rice

Video

Notes

 If using fresh corn, boil the kernels for five to fifteen minutes before using.
Add the bell pepper last to keep it slightly crisp and vibrant.
Kashmiri red chili powder adds color with mild heat, so adjust it as preferred.
You can replace Kashimir red chili power with Paprika for no-heat curry
Using a touch of crushed fenugreek leaves at the end enhances the dish’s aroma.
Garnish with fresh coriander leaves to brighten up the flavors before serving