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Corn Kadai

corn kadai masala (corn capsicum sabzi)

Corn Kadai

5 from 4 reviews
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Servings 4 -5
Cuisine Indian



  • Heat oil in a pan or dutch oven over medium heat. 
  • Add cumin seeds and once they begin to brown, add the onion masala and the corn and mix well, until the onion masala coats the corn (this will take a few extra minutes if starting with frozen onion masala).
  • Add the remaining ingredients and stir-fry for 5 minutes or until the bell pepper softens a bit.


Roasted cumin powder is highly aromatic and has a more intense flavor than regular (unroasted) cumin. Do not substitute this with regular cumin as you won’t get the right favor. I always keep a jar of roasted cumin powder in my spice cabinet.
To make roasted cumin powder: heat a skillet over low heat and dry roast cumin seeds (I usually do 1 cup) for 5-10 minutes, stirring occasionally until the color of the cumin changes to a dark brown. Turn off the heat and allow the cumin seeds to cool down. Place the cumin into a spice grinder and blend until smooth. Store in an airtight jar and use within 6-8 months for the most flavor.
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