Life is sweet and complicated, but this curry is spicy and only tastes complex. Best of all, if you’ve premade my spicy tomato gravy, then dinner will be ready in less than 15 min. I first created this curry over 20 years ago when I had limited items in the fridge and it’s been on repeat ever since. My daughter whips this up in minutes in between her college classes and eats them with ready-made rotis. Just be forewarned – it’s addictive and you will find yourself putting it on repeat as well!


1 cup diced green/red/yellow peppers (any combination)

1 cup frozen corn

1 cup reshmomlife spicy tomato gravy (check out the post!)

½ cup warm water

1 tsp oil

½ tsp jeera (cumin)

¼ tsp hing

½ tsp ground turmeric

½ tsp red chili powder

3 curry leaves

Salt to taste

½ tsp lime juice (or to taste)


1-2 tbs cilantro, chopped


1 Heat oil and temper in this order – jeera (hear it pop!), hing, curry leaves, turmeric and add the peppers. Stir for 1 min and then remove from pan and set aside

2 Add gravy, water, and red chili and mix together. Let simmer for 5 min, taste and add salt as needed

3 Add in peppers and corn and mix together. Let simmer for 3-4 minutes. Add lime juice and garnish with cilantro

4 Enjoy with paratha/roti or basmati rice, papad, and salad

Tags: Indian

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