Baby Corn Capsicum Masala Recipe

Baby Corn Capsicum Masala is a delicious dish that goes perfect with Phulka, making a weeknight dinner quick and simple. The addition of fennel seeds, along with other spices and the flavors of capsicum, the crunchiness of the baby corns provide a great combination making this dish delectable to the palate.  Course : Side Dish Ingridients : 300 grams Baby corn , 300 grams baby corn, sliced thin diagonally 1 Green Bell Pepper (Capsicum) , diced 1 Red Bell pepper (Capsicum) , diced 1 Onion , finely chopped 1 inch Ginger , grated 2 cloves Garlic , grated 1 Green Chilli , slit 3 Tomatoes , finely chopped  1 teaspoon Cumin seeds (Jeera) 1 teaspoon Fennel seeds (Saunf) 1/4 teaspoon Turmeric powder (Haldi) 1 teaspoon Coriander Powder (Dhania) 1/2 teaspoon Cardamom Powder (Elaichi) 1/2 Red Chilli powder , adjust to taste Salt , to taste Coriander (Dhania) Leaves , few sprigs, chopped Oil , to cook Instructions To begin making the Baby Corn Capsicum Masala Recipe, get all the ingredients prepared and ready.Heat oil in a heavy bottomed pan on medium flame; add the cumin and fennel seeds and allow it to sizzle. Stir in the onions, bell peppers, baby corn, ginger and garlic and saute for a good 6-8 minutes. Now that the baby corn has cooked through, stir in the chopped tomatoes, now add the turmeric powder, coriander powder, cardamom powder, red chilli powder, and salt to taste. Turn the heat to low, cover the pan, and allow the tomatoes to soften and form a nice curry like coating over the baby corn and peppers.Check the salt and spice levels and adjust to suit your taste. Stir in the chopped coriander leaves and serve.Serve the Baby Corn Capsicum Masala for a quick weeknight dinner along with Phulka,  Punjabi Dal Tadka Recipe - Punjabi Toor Dal Recipe, Boondi Raita Recipe followed  by a simple dessert of Beetroot and Carrot Halwa Recipe.