Wednesday 19 July 2017

Sweet Corn Curry


  Rainy season has arrived and it has constantly been raining for almost two days now and the weather forecast predicts more rain. What I personally love in the rainy season is the availabilty of lots n lots of fresh Corn!

  I love corn in all its forms roasted, boiled or fried and they are undoubtedly an addition to my soups, salads, rice and curries. One of which I am sharing it with you today the simple and divine Sweet Corn Curry.



 One major ingredient and few readily available indian spices in your pantry and that's done..!

Ingredients:

  1. Sweet corn kernels - 2cups
  2. Onion - 1no (medium sized)
  3. Tomatoes - 2nos
  4. Green chilies - 2nos
  5. Ginger garlic paste - 1tsp
  6. Red chili powder - 1tsp
  7. Turmeric powder - 1/4tsp
  8. Coriander powder -1 1/2tsp
  9. Cumin seeds - 1/2tsp
  10. Cashew nuts - few
  11. Kasuri methi (dried fenugreek leaves) - 1 tsp
  12. Coriander leaves - 1/2 bunch
  13. Salt - to taste
  14. Oil - 2tbsp

Method:

  • Chop onions and tomatoes finely. 
  • Cut the cashews into half.
  • Heat oil in a pan.
  • Once hot, add in the cumin seeds followed by the onions and saute till transparent. 
  • Add slit green chilies, ginger garlic paste. Cook for 3 mins on low flame.
  • Add turmeric powder, red chili powder and coriander powder. Add salt to taste and mix.
  • Add tomatoes saute till oil separates. Add boiled corn and mix.
  • Cover the pan with a lid and cook for 4 to 5 mins.
  • Add kasuri methi, coriander leaves and 1 and 1/2 cups of water and bring to a boil.
  • Place back the lid again, reduce the flame and cook for 15 mins.
  • Add the halved cashews and cook for 2 mins. 
  • Serve hot.




Happy Cooking!!!

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