Corn Capsicum Curry

Corn Capsicum curry has been an all time favorite at my house. It makes a very pretty and colourful dish as well as a healthy one too! I make it with unsweetened Khoa.

Khoa is a very rich form of milk protein. We get khoa by boiling either whole milk or skimmed milk till it is reduced to a creamy solid residue. It is quite similar to ricotta cheese in both appearance and texture. Khoa is widely used in most Indian sweets.
By adding khoa to north Indian dishes , the gravy gets a good consistency and it is also very tasty. Of course the dish gets more rich....but then, once in a while its OK !!!

Ingredients :

1 cup corn kernels , fresh or frozen
1 cup chopped capsicum
2 tbsp unsweetened khoa
1 medium onion , chopped
1 medium tomato, chopped
1 tsp jeera / cumin seeds
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp garam masala powder
handful of chopped fresh coriander leaves
2 tbsp cooking oil
salt to taste

Method :  

In a heavy bottomed pan/kadai , add 2 tbsp oil and heat. To the hot oil add cumin seeds. When the cumin seeds start turning golden brown , add the chopped onions and saute till translucent and light brown. Add the ginger garlic paste to this and fry till the raw smell is gone. Add the chopped tomatoes to this and saute well. Next add all the dry spice powders and saute till the oil separates.Crumbled the khoa to this mixture  and saute well. It will come together as a thick gravy. Next add the corn kernels and the chopped capsicum. Saute for a minute or two and then add some water and cook till the vegetable are done. Next add the salt to taste and once the gravy is done, add fresh coriander leaves on top and serve with hot chappatis, puris or naans.