Ingredients for Corn Capsicum:

• Boiled corn kernels - 1 cup
• Red and yellow bell peppers (cut in 1/2 inch square size) - ½ cup
• Corn flour mixed with ¼ cup low fat milk - ¼ tsp
• Chopped onion - ½ cup
• Ginger garlic paste - 1 tsp
• Haldi (turmeric) powder - ¼ tsp
• Red chili powder - 1 tsp
• Garam masala powder - 1 tsp
• Tomatoes - 2
• Chopped cilantro - 2 tbsp
• A pinch sugar
• Oil - 2 tsp
• Salt to taste
  

Method for Corn Capsicum:

• Boil water and add the tomatoes to it.
• Remove after a few minutes, peel, and blend to a smooth puree. Keep aside.
• Heat ½ tsp oil in a non-stick pan and add bell peppers and sauté for a while. Keep aside.
• Heat remaining oil in the same pan; add onions and sauté till they turn brown in color.
• Add ginger-garlic paste, turmeric powder, red chili powder, and garam masala and fry for a while.
• Sprinkle little water to prevent the masalas from burning.
• Add tomato purée to it and cook for 3 to 4 minutes.
• Add corn, sauteed bell peppers, corn flour and milk mixture, sugar and salt and mix well and simmer till the gravy thickens.
• Serve hot Corn Capsicum, garnished with cilantro.