Makkai Mirch Masala (corn And Capsicum Curry)

Every time I go to my friend Sanjana’s home, I feel vegetarian food is more tasty than Non- vegetarian food. Sanjana is from Rajasthan and they cook pure vegetarian food at home. I like the simplicity of their food. It is very simple with basic ingredients and still has lot of flavor.
Unlike food from Northern India, Rajasthani food especially their curries are not overcooked and hence the veggies retain the natural flavor. This Makkai Mirch masala for example takes just 15 to 20 mintues and taste royal. The Makkai is boiled beforehand and the capsicum is cooked in the gravy itself and hence gives you a crunchy bite. It is also the combination, which makes the difference. Sanjana served this curry with Makki ki roti (Cooked with a hint of desi ghee) and Aam ka achaar.

photo of
photo of
photo of
Total votes: 842

Sapna Shaw's Secret Indian Recipe !

Preparation Time: 
15 Min
Cooking Time: 
20 Min


Makkai (Corn seeds) – 100 grams (boiled)
Capsicum – 1 medium sized (Chopped)
Onion – 1 medium sized
Tomato – 1 medium sized
Ginger and Garlic Paste – 2 tablespoon
Cumin powder – 1 tablespoon
Sabzi Masala – 1 tablespoon
Garam Masala Powder – ½ tablespoon
Kasuri Meethi (Dry Fenugreek Leaves) – ¼ tablespoon
Turmeric Powder – ¼ tablespoon
Red Chili Powder – ½ tablespoon
Salt – To Taste
Oil – 4-5 Tablespoon
Put onion and tomato in a grinder and grind coarsely.
Heat oil in a pan and add the grounded onion and tomato paste. Saute for about 3-4 mintues. Then add ginger and garlic paste and continue to sauté for another 2 mintues.
Now add Turmeric powder, Red chili Powder, Cumin Powder, Sabzi Masala powder and Garam masala powder and mix well. Cook till the oil separates.
Now add corn, capsicum, kasuri meethi, Salt and a little less than ¼ cup of water. Mix well and let it cover with a lid. Leave it to simmer on low flame for 5 mintues.
Switch off the flame and serve hot with Chappati or Pulao.