Capsicum & Corn Subji – Dhaba Style

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!

Difficulty: Easy

Preparation Time: 5 mins Cooking Time: 20 mins Serves: 2

Ingredients

  • 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

Utensils

Saucepan, Stirring spoon

Directions

  • 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.

Serving suggestions: 

Serve capsicum and corn sabzi with Roti, Paratha or Naan varieties. It can also be served with Plain rice or Jeera rice.

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