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  • Preeti Shridhar

Three Pepper Corn

When you have used up most of the peppers in pizza and are left with a few pieces , try out this  colorful subzi. It is a crowd pleaser. Addition of malai makes it quite rich.

Taste excellent with parathas.

Variation: add Italian seasoning instead of Indian spices and use it on bruschetta or as a sandwich filling.


Mix Peppers 2 cups

Frozen Corn 1 cup

Oil 2 tbsp

Onion 1 medium chopped into chunks

Onion 1 medium finely chopped

Tomatoes 2 large

Garlic 4 cloves

Ginger 1 tsp grated

Green chili 1

Kashmiri Red chili powder 1/2 tsp

Turmeric powder 1/4 tsp

Coriander powder 2 tsp

Curry powder 2 tsp

Salt to taste

Malai 2 tbsp

Lemon juice 1 tsp

Chopped coriander 1 tbsp


  1. Make a puree of tomatoes, green chili, ginger and garlic.

  2. Heat 2 tsp of oil in a pan.

  3. Saute the bell peppers and onion chunks till translucent.

  4. Remove on a plate.

  5. In the same pan heat remaining oil.

  6. Add the chopped onion. Saute till it is golden.

  7. Now add red chili powder.

  8. Tip in  the puree.

  9. Cook till oil floats on top.

  10. Now add turmeric powder, curry powder, coriander powder and salt.

  11. Mix well.

  12. Whisk and add malai.

  13. Cook for a couple of minutes.

  14. Add the bell peppers and onion and thawed corn.

  15. Mix lightly.

  16. Cover and cook on low heat for a few minutes so that all the flavours blend well.

  17. Add lemon juice.

  18. Taste and adjust seasoning.

  19. Garnish with chopped coriander.

  20. Serve warm with parathas.

  21. We enjoyed it with the wholewheat kulchas.


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