Cheesy Capsicum Corn Masala recipe - Corn Masala Recipe - Corn Recipe - Side dish recipe - Vegetarian Gravy recipe

I tried this recipe at one of the restaurants a long time back. Even though not a big fan of cheese I loved the flavor in this curry. It is super simple to make It goes well with chapati, paratha, or Jeera rice. Definitely, your kids would love it This is the first time I have added cheese to the gravy. It tasted good and super-rich. My sons loved it. It can be used as a sandwich filling too. I had only red capsicum/ bell pepper you can use any color.  For making sauce, I used butter it gave a rich and creamy taste to the gravy so I recommend not to miss it


For Gravy

Onion - 1
Tomatoes - 1 (medium)
Garlic - 2 pods
Ginger - 1/2 inch
Salt to taste
Almond - 10 (soaked in hot water for 30 mins)
Turmeric powder - 1/2 teaspoon
Chili powder - 1/2 to 1 teaspoon
Coriander powder - 2 teaspoon
chana masala - 1 teaspoon
Green chili - 1 (optional. Adjust to spice level)
Butter - 2 teaspoons (can replace it with oil)

For Curry
Corn - 1 cup ( I have used freshly cooked corn)
Chopped bell pepper (capsicum) - 1/2 cup
oil - 3 teaspoon
salt to taste
Dry methi leaves - 1 tablespoon
Cheese - 1/4 cup
Cumin seeds - 1 teaspoon


Heat butter in a pan. Add ginger, garlic, and onion. Add salt just enough for onion Fry till slight brown in color. Add green chili, tomato. Fry for 3-5 mins. 
Add turmeric powder, coriander powder, chana masala, chili powder. Fry till raw smell released. Remove skin from soaked almonds. Add to it. switch it off. and let it cool down
Grind to smooth paste.
Heat oil and add cumin seeds let it crackle. Add grounded paste, and required water. Adjust salt. Add bell pepper and corn. Cook for 3-5 mins
Add Corn and adjust salt. Cook for a min. Add Dry Methi and cheese. Switch it off
Serve hot

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