Prep time: 15 min
Cook time: 40 min Yield: 4
Main Ingredients: sweet corn
IngredientsSweet corn kernels - 2 cups
Capsicum - 1, chopped into small pieces (optional)
Onion - 1, large, finely chopped
Green chilies - 2, slit length wise
Ginger garlic paste - 1 tsp
Kasuri methi - 1 tsp, lightly crushed
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1 1/2 tsps
Garam masala powder - 1/4 tsp
Tomatoes - 2, finely chopped
Cashew nuts - 5, soak in 3 tbsps milk and make a smooth paste.
Fresh coriander leaves - 2 tbsps, finely chopped
Fresh cream - 1 tbsp (or malai)
Salt to taste
Oil - 1 1/2 tbsps
Method
1.Heat oil in a cooking vessel. Once hot, add the onions and saute till transparent Add green chilies and ginger garlic paste and saute for 3 mts on low to medium flame. Add capsicum pieces and saute for 5 mts.
2.Add kasuri methi and saute for 2 mts. Add turmeric powder, red chili powder, coriander powder, cumin powder and salt. Mix.
3.Add the tomatoes and saute till oil separates. Add corn and mix. Place lid and cook for 4 mts. Add half of the coriander leaves and 11/2 cups water and bring to a boil.
4.Place lid and reduce flame and cook for 15-18 mts. Add garam masala powder, cashew nut paste and mix. Cook for 2 tms. Add fresh cream and mix continuously for a mt on low flame. Turn off heat.
5.Remove to the serving bowl and garnish with fresh coriander leaves and serve with roti, naan or flavored rice
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