Boil corn in two cups of water. Drain and keep aside.
Wash, halve, deseed and cut capsicums into one-centimetre sized cubes. Peel, wash and chop onions. Wash and chop tomatoes. Clean, wash and finely chop coriander leaves. Peel, wash and grind ginger and garlic to a fine paste.
Heat oil in kadai. Add cumin seeds. When cumin seeds begin to change colour, add onions and saute till golden brown.
Add ginger-garlic paste and cook for two to three minutes. Add red chilli powder, coriander powder, cumin powder and turmeric powder. Stir-fry for a few seconds. Add tomatoes and cook till oil leaves the masala, stirring continuously. Add khoya and half a cup of water, mix well and cook for a minute.
Add capsicums and mix well. Add boiled corn, garam masala powder and salt. Mix and cook on low heat for four to five minutes.
Stir in fresh cream and chopped coriander leaves and serve hot. |
