Dhabas – the roadside eateries, are the best part of a road trip in the northern part of India, offering delicious and comfort food. It is spicy and rich yet simple and very basic. There is a lot of usage of charcoal during cooking, which infuses a delicious, smoky flavor to the dish.
Capsicum and corn subji is a semi-dry curry that is easy to make and tastes great!
Preparation Time: 5 mins Cooking Time: 20 mins Serves: 2
- 1 large Onion, finely chopped
- 2 – 3 medium sized tomatoes, finely chopped
- 1 capsicum
- 1/2 cup corn kernels, boiled
- 1 tbsp oil + butter
- 1/2 tsp Cumin seeds
- 2 tsp Garam masala powder
- 1 tsp red chilli powder
- 1/4 tsp Amchur powder
- 1 tsp Kasuri Methi
- 1 tsp ginger – garlic paste
- 1 tsp Sugar
- Salt to taste
- 1 tsp cream
- Finely chopped cilantro – to garnish
- Small piece of charcoal – to infuse flavor
Saucepan, Stirring spoon
- Heat oil in a saucepan and add capsicum. Saute for about two minutes and keep aside.
- In the same pan, heat butter. Add Cumin seeds and wait till it pops. Adding kasuri methi leaves at this stage will give a nice flavour to the curry.
- Add onions, ginger – garlic paste and saute till the onions turns translucent.
- Add tomatoes and cook till they turn mushy. Add garam masala, chilli powder, amchur powder and salt. Cook till they turn aromatic.
- Add capsicum and corn and mix well.
- Garnish with cilantro and fresh cream.
- To have the dhaba flavor, place a cabbage leaf or well folded aluminium foil over the curry. Light a small piece of charcoal and place it on top of the leaf and cover the saucepan with a lid. Leave it for a couple of minutes to get the flavour infused and then remove the leaf and charcoal.
Serve capsicum and corn sabzi with Roti, Paratha or Naan varieties. It can also be served with Plain rice or Jeera rice.