Name: Jain Kaju Corn Capsicum Masala
Prep time: 10 min
Cook time: 25 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¼ cup Cashews, whole or halves, roasted in ghee; ½ cup Sweet Corn Kernels, boiled; ½ Green Bell Pepper, diced; ¾ cup Tomato Puree, fresh; 1 tbsp Melon Seeds, soaked and ground to paste; 1½ tbsp Fresh Cream; ½ tsp Cumin Seeds; ¾ tsp Kashmiri Chili Powder; ½ tsp Ground Coriander; ¼ tsp Garam Masala; 1 tbsp Cooking Oil; ½ tsp Salt, to taste; ¼ cup Water; 1 tbsp Coriander Leaves, chopped

50 mintotal

35 min hands-on15 min hands-off

Prep 10 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Medium

Add to your week

Method

Gently toast the whole cashews in a touch of oil or pure ghee until they achieve a gorgeous golden hue. Extract them. In the same pan, flash-fry the diced capsicum to lock in its vibrant color and essential crunch.
Process the hydrated melon seeds into a velvety, thick white paste, adding a few broken cashews if an even richer texture is desired.
Bring the remaining oil up to temperature. Introduce the cumin seeds, letting them playfully crackle and bloom.
Pour the fresh tomato puree into the sizzling spices. Cook down assertively until the raw tomato moisture vanishes and the oil begins a distinct separation.
Whisk in the Kashmiri red chilli powder and coriander powder. Toast these ground spices deeply to intensify the masala's backbone.
Reduce the heat profile and smoothly fold in the melon seed paste. Stir rhythmically to forge a luxurious, creamy, reddish-orange foundation.
Drizzle in water to locate your ideal consistency, subsequently seasoning with salt. Encourage the sauce to a gentle simmer.
Embrace the golden cashews, sweet boiled corn, and bright capsicum into the pan. Fold with care. Cover and steam gently to unite the elements.
Finish by swirling in the garam masala and fresh cream. Take the pan straight off the heat, scatter over the coriander and serve.

How to tell it's done

Crunchy roasted nuts, popping sweet corn kernels, and tender-crisp bell peppers cloaked in a thick, luxurious, slightly tangy and rich cream-tomato sauce.

Getting it right

Tip

Devoid of onions and garlic, this Jain masterpiece relies entirely on the melon seed paste for its formidable structure and velvet finish, with the capsicum offering a brilliant, slightly bitter counterpoint to the sweet corn.

What to serve it with

The undisputed crown jewel of a festive spread, elevating Tandoori Roti, Laccha Paratha, or a delicate Pea Pulao.

Kerala Mutton Ishtu

Mutton ishtu is the Kerala stew, goat simmered in coconut milk with whole spices and kept pale.

55 minnon vegetarian

Kerala Nadan Chemmeen Roast

Nadan chemmeen roast is a dry Kerala prawn dish cooked down with shallots until the masala clings to each prawn.

40 minpescatarian

Kerala Olan

Olan simmers ash gourd and cowpeas in thin coconut milk, a Kerala dish with almost no spice at all.

8 hr 45 minvegan

Kerala Yam Erissery

Erissery mashes yam with ground coconut and finishes it with coconut fried until brown.

45 minvegan

Khandeshi Kala Masala Mutton

Kala masala mutton uses the Khandeshi black masala, roasted dark enough to colour the whole gravy.

1 hr 30 minnon vegetarian

Khandeshi Shev Bhaji

Shev bhaji drops crisp sev into a fiery Khandeshi gravy right at the end, so it half dissolves.

40 minvegetarian

Ingredients