Corn Capsicum Tawa Masala

This dish reminds me of the wedding reception buffet item stall I have seen several times, especially in Mumbai. Tawa masala is basically with the veggies sautéd on a tava (skillet/griddle). The veggies are roasted crisp on the griddle. Then, a thick tomato-onion gravy is added into it and mixed to blend the flavors. You can sauté different veggies separately and then toss them into the gravy – serve customized veggies for everyone.

At home, I tried this with only a couple of veggies, corn and capsicum. You can try it with veggies of your choice such as bhindi, baingan, paneer, potatoes – anything you wish to try you can!



Capsicum: 2 large ones

Corn: about 2 handfuls

Oil: 1 tablespoon

For the gravy:

Onions: 2 large ones

Tomato puree: about 1 cup

Green chillies: 2

Turmeric powder: ¼ teaspoon

Red chilly powder: ½ teaspoon

Cumin (jeera) powder: ½ teaspoon

Coriander powder: ½ teaspoon

Garam Masala: ½ teaspoon

Mustard seeds: 1 teaspoon

Oil: 1 tablespoon

Bay leaf (Tej patta): 1

Salt to taste

Sugar: 2 teaspoons (optional)

Yoghurt/Curd (I used the low fat desi dahi): 2 tablespoons


The green chillies and red chillies may be varied as per the heat level you want.



  1. Roughly chop the tomatoes, onions, and green chillies.
  2. Grind these veggies and cumin seeds into a fine paste. You may add a little water while grinding, if required.
  3. In a large heavy-bottomed vessel, add the oil for the gravy and heat. Add the mustard seeds and the bay leaf.
  4. When they start popping, add the ground paste, turmeric powder, red chilly powder, cumin powder, and coriander powder. Mix well.
  5. Cook covered on low heat. Fry well till oil leaves the sides and the paste is well cooked. Stir at regular intervals to ensure that the paste doesn’t stick to the vessel. – This will take about half an hour.
  6. In the meanwhile, wash, remove the stems, and chop the capsicum into bite size pieces. Remove the seeds if you don’t like them.
  7. Heat 1 tablespoon of oil in a tava/griddle, reduce heat to low. Add the chopped capsicum and corn kernels. Roast till the veggies are cooked but crisp and slightly browned. Turn off the heat and remove on a plate.
  8. Now, add the garam masala powder, salt, and sugar. Mix well. For people who don’t like the sweet tinge to the gravy, you may skip the sugar.
  9. Add in water as required for your gravy consistency – I added about ½ cup for a thick gravy that is not runny.
  10. Allow to cook for a couple of minutes.
  11. Add the roasted veggies to the gravy and mix well.
  12. Allow to cook on medium heat for about 2-3 minutes so that the flavors of the gravy and veggies blend – and the gravy becomes thicker.
  13. In the meanwhile, beat the curd/yoghurt so that it is a smooth paste.
  14. Turn off the heat for the tava masala.
  15. Finally, you mix in the curd.
  16. The dish is ready to be served. Enjoy with chapattis or rice 🙂

6 Responses to “Corn Capsicum Tawa Masala”

  1. wow.. excelet recipe janu…

    From skribles: Thanks Srilekha

  2. with corns lovely dish.

    From skribles: Thanks For Spicy Lovers

  3. Looks yummy Skribles:)

    From skribles: Thanks Vani

  4. Great recipe. I love all your recipes. You should write a cook book!

    From skribles: Thanks for such a generous compliment Shweta

  5. I loved this recipe. Its exact what I want to make with corn.

  6. excellent dish..absolutely wonderful..thanks for posting 🙂

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